Notes: If you’re a sweet-hound like me, here’s one more blueberry recipe you won’t be able to resist. If you have the self-restraint not to have a piece every day, your spouse or children will beat you to it.
½ cup sugar
½ cup flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ cup butter
2 cups flour
2½ teaspoons baking powder
¾ teaspoon salt
¼ butter, softened
¾ cup sugar
1 large egg
¾ cup whole milk
2 cups fresh blueberries
½ cup powered sugar
2 teaspoons whole milk
¼ teaspoon almond extract
Line a 9-by-9-inch baking pan with parchment paper and grease. Preheat oven to 375 F.
To prepare topping, mix dry ingredients together in a bowl. Add butter and cut in with a pastry blender until crumbly. Set aside.
To prepare cake batter, mix flour, baking powder and salt together in a bowl. Set aside.
Cream butter and sugar in a mixer until light and fluffy, about two minutes. Add egg and mix until blended.
Using a wooden spoon, stir in flour mixture alternating with milk, adding flour three times and milk twice, just until blended. Fold in blueberries.
To prepare glaze, whisk sugar, milk and almond extract together until smooth. If too thick, add milk by drops.
Assemble by pouring batter into prepared pan, smoothing top. Sprinkle with topping.
Bake until top is light brown and a sharp knife inserted in the center comes out clean., 35-45 minutes.
Let cool for 20 minutes. Drizzle glaze over cake.