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SERVES:
Makes 1 9-inch cake

INGREDIENTS:

• 1 buttered 9-inch cake pan


• 1/3 cup light brown sugar


• 1/3 cup all-purpose flour


• Pinch ground cinnamon


• ½ stick cold, unsalted, cubed butter


• 1 stick unsalted butter, room temperature


• ¾ cup light brown sugar


• 2 large eggs


• 1 tsp vanilla extract


• Zest of 1 orange (optional)


• 1 ½ cups all-purpose flour


• 1 tsp baking powder


• ½ tsp baking soda


• 1 tsp kosher salt (or ½ tsp table salt)


• Pinch ground cinnamon


• 1 cup buttermilk


• 2 cups blueberries

PROCEDURE:

Preheat the oven to 350 degrees and use a small mixing bowl to make the streusel by combining 1/3 cup light brown sugar with 1/3 cup all-purpose flour with a pinch of cinnamon and 1/2 stick finely cubed cold, unsalted butter and use your fingers to mix that until the butter is well incorporated.

Next, use an electric mixer to cream 1 stick of room temperature, unsalted butter with 3/4 cup light brown sugar and, when you're happy with that, add two large eggs one at a time and, when they're well incorporated, add 1 tsp of vanilla extract and the grated zest of 1 orange and turn the machine off.

Use another bowl to combine 1 1/2 cups all-purpose flour with 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp of kosher salt and then add a pinch of cinnamon and mix it up.

Turn the mixer back on low speed and alternately add the dry ingredients with 1 cup of buttermilk.

Turn the machine off, add 2 cups of fresh blueberries and use a rubber spatula to gently fold those in.

Next, put the batter into a buttered 9-inch round cake pan and sprinkle on the streusel topping and pop it onto the center rack of the preheated oven.

This will take about 50-60 minutes to bake use a toothpick test to check it for doneness.

HINTS:

Use regular milk instead of buttermilk. Use fresh or defrosted frozen berries. If you plan on removing the cake from the pan before serving, place a round sheet of parchment paper on top of the buttered surface of the cake pan before adding the batter.