Blueberry Streusel Pound Cake

Thank you to Julie Miklas for this recipe!

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CAKE:

1/3 cup sugar
1/4 cup butter
1 egg
2-1/2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk*
1 tsp. vanilla
1-1/2 cups fresh or frozen blueberries

In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture, alternately with buttermilk. Stir in vanilla. Fold in blueberries.

Warm and oil a 12" Dutch oven and pour in mix. Bake at 350 degrees for 25-30 minutes (8 coals on bottom and 16 on top).

STREUSEL:

1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup butter

In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over cake.

*If you don't have buttermilk, don't despair! Simply take one cup of regular milk and add one tablespoon lemon juice or vinegar. Let it sit for five minutes, and whallah! you have buttermilk!

NOTE: I have a friend who cannot have cow's milk. When we make this together, we use her soy milk and vinegar to make the buttermilk. NO ONE knows that we didn't use regular milk!