Blueberry Buckle Cake

Taste is not the only thing that makes eating enjoyable. Too many times, texture is forgotten. When you combine crunchy with fluffy and fruity juice pops, you get an incredible dessert.
Created with inspiration from Pioneer Woman's Coffee Cake and The Brown Eyed Baker's Blueberry Buckle

Sweet and crunchy topping with a moist cake filled with fresh berries. Just amazing!

Fresh unsuspecting blueberries about to made into a CAKE!

Makes a 13x9 pan of heaven

Ingredients

Cake

1-1/2 stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff

Streusel Topping

1 stick butter, softened
1 cup flour
1 cup brown sugar
1/2 teaspoon cinnamon
pinch of salt

Instructions

1. Make the streusel topping- mix together the flour, sugar, cinnamon, and salt. Add in sliced butter and mix until combined and crumbly. Set crumbs aside
2. Preheat oven to 350 degrees. 
3. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
4. Cream butter and sugar. 
5. Add flour mixture and milk alternately until combined. Don't overbeat. 
6. Fold in beaten egg whites with a rubber spatula. 
7. Spread in a well-greased 9 x 13 baking pan. A cake pan with higher sides would be best.
8. Sprinkle streusel all over the top.
9. Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm!