Blueberry Streusel Cake Recipe; hours for this week

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Blueberry Streusel Cake

Here's a recipe we tried last week; it disappeared in two days. I used oatmeal instead of nuts because I didn't have any pecans. We all loved it. It appeared in the 1988 Sunset Annual cookbook, submitted by John M. Graham of Claremont, CA.

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• ¼ cup butter or margarine
• ¾ cup sugar
• 1 large egg
• ½ teaspoon grated lemon peel
• ½ cup milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 cups blueberries (fresh or thawed unsweetened frozen)
• Streusel (directions follow)
• Half-and-half (light cream) or vanilla ice cream

In a mixer bowl, beat butter and sugar together until thoroughly mixed. Beat in egg and lemon peel. Mix in milk. Stir together flour, baking powder, and salt. Add to batter and mix slowly to incorporate, and then beat until well mixed. Stir in blueberries.

Grease and flour a 9-inch square pan; spread batter in pan.

Evenly sprinkle streusel over top of batter. Bake in a 375 degree oven until top is well browned and a slender wooden pick inserted in the center comes out clean, 45 to 50 minutes.

Let cool on a rack for at least 20 minutes before cutting, or serve at room temperature. Cut into squares and offer half-and-half or scoops of ice cream to accompany each portion. Makes 8 or 9 servings.

Streusel. In a small bowl, combine ½ cup sugar, 1/3 cup all-purpose flour, ¼ cup butter or margarine, and ½ teaspoon ground cinnamon. Rub mixture with your fingers until fine crumbs form, then mix in 1/3 cup chopped pecans (or oatmeal if you prefer no nuts). Squeeze mixture together to make lumps, and then loosely break them apart.