Ingredients
14 cup butter, cold
14 cup granulated sugar
1 large egg
12 cup milk
1 teaspoon vanilla
2 cups fresh blueberries
Method
Sources
📖
Recipe1M+
dataset
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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place the dry streusel ingredients in a food processor bowl. drop in butter and pulse until small crumbs form. this can be done in a bowl with a pastry blender too. set aside. preheat oven to 375 degrees. in a large mixing bowl, cream the butter. add the sugar and beat until light and fluffy. add the egg, and beat well. add the dry ingredients to the butter mixture alternating with the milk & vanilla. mix well. stir in the blueberries by hand. spread the batter evenly in an oiled 8-inch square cake pan. spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. let cake cool for 15 minutes and then cut into squares and serve warm.