1. In standing mixer with flat beater, mix top-listed amounts of sugars. flour, cinnamon and salt. Add cut-up butter and mix until no large pieces of butter remain. Set aside.
2. Preheat oven to 350 degrees. Butter 9-inch round cake pan with 2" sides. Cut round of parchment to line bottom and butter/flour bottom.
3. In standing mixer with flat beater, mix butter, sugar, salt, and zest until light and fluffy. Scrape down and beat in vanilla. Add eggs, one at a time, and beat in slowly to incorporate, scraping down bowl.
4. With mixer running at low speed, add sifted flour with baking powder. Beat until almost fully incorporated. With spatula, finish mixing, then gently fold in the blueberries.
5. Transfer to pan; spread evenly. Squeeze portion of streusel in hand, then break up clump over batter in a even layer.
6. Bake until a deep golden brown, about 55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool 20 minutes, then invert onto plate, remove parchment and invert onto serving platter. Cool at least 1 hour.
Notes: Be sure not to overcook.
Kris
2. Preheat oven to 350 degrees. Butter 9-inch round cake pan with 2" sides. Cut round of parchment to line bottom and butter/flour bottom.
3. In standing mixer with flat beater, mix butter, sugar, salt, and zest until light and fluffy. Scrape down and beat in vanilla. Add eggs, one at a time, and beat in slowly to incorporate, scraping down bowl.
4. With mixer running at low speed, add sifted flour with baking powder. Beat until almost fully incorporated. With spatula, finish mixing, then gently fold in the blueberries.
5. Transfer to pan; spread evenly. Squeeze portion of streusel in hand, then break up clump over batter in a even layer.
6. Bake until a deep golden brown, about 55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool 20 minutes, then invert onto plate, remove parchment and invert onto serving platter. Cool at least 1 hour.
Notes: Be sure not to overcook.
Kris
