Ingredients

For the Cake:

1 3/4 cups (240 grams) All-Purpose Flour 2 teaspoons Baking Powder 1/2 teaspoon Table Salt 4 tablespoons (1/4 cup, 2 ounces) Unsalted Butter, softened 3/4 cup Granulated Sugar Zest of 1 lemon 1 large Egg 1 teaspoon Vanilla extract 2 cups of fresh Blueberries, clean and dry 1/2 cup Milk, any kind should work Powdered Sugar for dusting

Topping:

5 tablespoons (40 grams) All-Purpose Flour 1/2 cup (100 grams) Granulated Sugar 1 teaspoon Ground Cinnamon 4 tablespoons (1/4 cup, 2 ounces) Unsalted Butter ¼ teaspoon Kosher Salt

Instructions

1. Preheat oven to 375°F. Butter a 9-inch round baking pan and dust it lightly with flour; line it with a parchment paper.

2. In a large mixing bowl or the bowl of a stand mixer, combine the butter, sugar, and lemon zest. Beat on high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat until combined.

3. In a medium bowl, whisk flour, baking powder, and salt until combined.
4. With the mixer on low speed, add a third of the flour mixture to the butter mixture. Pour in half of the milk, beating until just incorporated. Repeat, alternating with the remaining milk and flour mixture. Remove bowl from the mixer. Fold blueberries into cake batter until evenly distributed. Transfer batter to pan. Set aside.

5. In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.

6. Bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

7. Bon appetit!