Dorie Greenspan's Blueberry Streusel Cake

I changed the recipe slightly- less sugar, more blueberries; added the blueberries last, on top, instead of folding them into the batter. I've folded the berries directly into the batter on prior versions, but found that they always sank to the bottom.

I also ended up using a bit more flour for my streusel, because the butter started to melt in between my warm paws.

Streusel Topping

- 3/4 stick butter
- 1/3 cup brown sugar
- 1/4 tsp salt
- 1/2 cup AP flour (or more, as needed)

1. Mix together streusel topping with fingers, add over blueberries.

Cake part

- 1.5 pints blueberries, washed, dried
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- (optional) lemon/orange zest
- 3/4 stick butter
- 2 extra-large eggs
- 1 tsp vanilla extract
- 1/2 cup yogurt or sour cream or buttermilk or milk

1. Cream sugar and butter together. In separate container, mix dry ingredients (flour, baking powder, baking soda, salt).
2. Add zest to sugar/butter mixture. Add eggs, one at a time. Add vanilla extract.
3. Alternating, add 1/3 of flour mixture, then 1/2 yogurt/sour cream/buttermilk/milk, then 1/3 flour, then 1/2, then final 1/3.
4. Pour into cake pan.
5. Sprinkle blueberries over top of batter.
6. Cover with streusel topping.
7. Bake at 350 degrees F for about 40 minutes, or until tester comes out clean.