2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 tsp baking powder
1/2 tsp salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon
Preheat the oven to 375°F. Grease an 8-inch spring form pan. Set aside.
Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
Bake for one hour. Test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake. When the cake has cooled, run a knife around the edges and lift the cake out of the pan.
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