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Do you cook according to sale items at the store? I find it really helps to cut down on the grocery spending, and it’s easier than ever now that we can check the weekly ads online before shopping. That helps me decide which of my 3 favorite options I’ll visit. This week I found blueberries on sale at Kroger, and the looked lovely, which was completely inspiring. Until I can get to a blueberry patch to pick my own, this will definitely do. You only need one cup for this summer baking recipe, and it’s quick to assemble and bake. It pairs perfectly with a scoop of vanilla ice cream or a squirt of whipped cream.
Blueberry Cake with Streusel
- 1/2 c soft butter
- 3/4 c sugar
- 1/2 c milk
- 1 egg
- 2 c flour
- 2 t. baking powder
- 1/4 t. salt
- 1 c fresh blueberries
Preheat the oven to 375 degrees. Spray an 8×8 pan with non-stick spray. Mix butter and sugar until well blended. Add milk and egg and combine. Dump all 3 dry ingredients on top and mix in thoroughly. Gently fold in blueberries. You can add in up to 1 c of chopped pecans or walnuts at this point, if you like. I left them out.
Mix up the streusel topping:
- 1/2 c sugar
- 1/3 c flour
- 1/4 c cold butter
You can use 2 knives to “cut in” the butter, or you can use a pastry blender (my personal fave) to combine the 3 ingredients until it looks like there are pea sized balls in the mix. That’s how you know it’s ready to sprinkle on. Evenly distribute the streusel over the cake batter. Bake the cake for 35-40 minutes until the center is set.
Served warm … this is pure temptation. Served room temp or cold, it’s deliciously summer!
What’s cooking/baking in your kitchen this July weekend?
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