Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tbsp all-purpose flour (for tossing berries)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter, chilled and cubed
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper.
  2. In a medium bowl, whisk together 2 cups flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, cream the softened butter and eggs until the mixture is pale and fluffy. Stir in the milk and vanilla.
  4. Slowly fold the dry ingredients into the wet ingredients using a rubber spatula until just combined; leave a few streaks of flour to ensure tenderness.
  5. Gently fold in the fresh blueberries (previously tossed in 1 tbsp of flour). Spread the batter evenly into the prepared pan.
  6. Using a fork, mix the streusel ingredients (1/2 cup flour, 1/2 cup brown sugar, cinnamon, and chilled butter) until crumbly, then sprinkle over the batter.
  7. Bake for 35-40 minutes until the top is mahogany-colored and a toothpick inserted in the center comes out clean.
  8. Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the warm cake before serving.