Blueberry Walnut Streusel Cake - The Little Epicurean
"This blueberry walnut streusel cake is made with fresh blueberries, topped with a crunchy walnut oat mixture and finished with a dusting of powdered sugar...."
INGREDIENTS
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3/4 cup (170 g) granulated sugar
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6 Tablespoons (86 g) unsalted butter, (room temp, softened)
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1 large egg (room temp)
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1 ¾ cup (198 g) cake flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/2 teaspoon kosher salt
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1/4 cup milk, (or any milk alternative)
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2 cups (8 oz/227 g) fresh blueberries, (rinsed clean, pat dry)
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1/2 cup (65 g) walnuts, (lightly toasted)
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6 Tablespoons dark brown sugar
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4 Tablespoons old fashioned rolled oats
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1/2 teaspoon ground cinnamon
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1/4 teaspoon kosher salt
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2 Tablespoon unsalted butter, (cold, sliced into small cubes)
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