This blueberry walnut streusel cake is made with fresh blueberries and topped with a crunchy walnut oat mixture. It's a quick and easy summer snack cake!
Yield: 8-inch cake
Preheat oven to 350°F. Butter 8-inch round cake pan and line with parchment paper. Set aside.
In a large bowl, use an electric hand mixer to cream together sugar and butter. Add egg. Mix until smooth.
In a separate bowl, whisk together cake flour, baking powder, baking soda, cinnamon, and salt.
Alternate adding dry mixture and milk to batter, beginning and ending with dry mixture. Add ⅓ of flour mixture to mixing bowl. Mix together using a sturdy spatual. Add half of milk. Mix to combine. Repeat adding ⅓ flour, followed by remaining milk, and remaining flour. Mix until just combined.
Fold in bluberries until well distributed. Transfer thick batter to prepared cake pan. Spread into an even layer.
Place walnuts, brown sugar, rolled oats, cinnamon, and salt in a food processor. Quickly pulse 3 to 5 times until walnuts are coarsely chopped. Add cold cubed butter. Pulse another 3 to 5 times until mixture is crumbly.
Sprinkle streusel over cake batter.
Bake for 40-45 minutes until streusel topping is golden brown and toothpick inserted in center out cake comes out clean. Allow cake to cool in pan for 10 minutes. Unmold cake and allow to cool to room temperature on wire rack. Dust with powdered sugar before serving.