Blueberry Cake with Streusel Topping

Preheat oven to 350 degrees. Grease a 9-inch springform pan. Make streusel topping. In a large mixing bowl add 1 1/4 cups flour, then cut in the 7 tablespoons of cubed butter with a fork or pastry cutter until mixture resembles a course meal. Next add in the 1/2 cup granulated sugar and mix. Set aside.

Make cake. Combine 1 1/3 cups flour, 1/2 teaspoons of cinnamon, 2 1/4 teaspoons baking powder and 1/2 teaspoon of salt in a large mixing bowl.

In another mixing bowl beat together with an electric mixer 1/2 cup of room temperature butter, 1/2 cup granulated sugar. Add in two beaten eggs and mix until fluffy.

Add flour mixture to the egg and sugar mixture mixing until combined. Next add 1/2 cup of milk to the cake batter and mix again until combined.

Next gently add the dried blueberries to the batter, stirring just until combined. I used dried blueberries in this recipe because they have a more concentrated blueberry flavor, are sweeter which is better in baked goods, you don't have to refrigerate them, the antioxidants and minerals are higher than fresh and more concentrated, longer shelf life, dried blueberries retain their flavor and texture better and are lighter than fresh blueberries so there is less of a chance of them sinking to the bottom of the cake during baking.

Pour the batter into a 9-inch greased springform pan. Sprinkle the streusel topping evenly over the top of the batter. Bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean

Allow to cool for 15 minutes before removing the outside of the pan.

Slice and enjoy!