This sweet Blueberry Butter Cake with Almond Streusel is reminiscent of the delicious cinnamony-streusel topped coffee cake that mom used to make. Only my version is made with homemade buttery cake batter, loads of fresh berries and a hearty almond crumb topping.
Preheat oven to 350 degrees Fahrenheit. Grease an 8" square baking pan and line it with a strip of parchment paper. Lightly grease the parchment.
Cream butter and sugar in a stand mixer or with a hand mixer until light and fluffy. Then, add eggs one at a time, fully incorporating after each addition. Then add vanilla and mix until combined.
Whisk dry ingredients in a medium bowl. Then, slowly add the flour mixture and milk to creamed butter, alternating between the two.
Pour half the batter into prepared pan. Top with half the berries, then remaining batter and the last of the berries.
Using your fingertips, combine Almond Streusel ingredients until fully incorporated and stay together when squeezed. Generously scatter streusel over the entire top of the cake.
Bake 40 minutes or until a toothpick inserted in the center comes out clean.
Transfer to wire rack and cool at least 20 minutes. Remove cake from pan by pulling up on the parchment. Slice into 9 squares and serve.