Blueberry Cake With Streusel Topping

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 13 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/4 cup (1/2 stick) butter, cold
• Vegetable oil for greasing pan
• 6 tablespoons (3/4 stick) butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 3 tablespoons cornstarch
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups blueberries

1. Place the dry streusel ingredients in the bowl of a food processor.
2. Drop in the butter, and pulse until small crumbs form.
3. (This can also be done in a bowl with a pastry blender.)
4. Set aside.
5. Preheat the oven to 375 degrees.
6. Oil an 8-inch square pan.
7. To prepare the cake batter, cream the softened butter in a large mixing bowl.
8. Add the sugar a little at a time, and beat until the mixture is light and fluffy.
9. Add the egg, and beat well.
10. Sift together the flour, cornstarch, baking powder and salt.
11. Add the vanilla extract to the milk.
12. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture.
13. Next, turn off the mixer, add the blueberries, and stir in by hand.
14. Spread the batter evenly in the oiled cake pan.
15. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake.
16. Let the cake cool for 15 minutes, then cut into squares, and serve warm.

granulated sugar, brown sugar, flour, ground cinnamon, ground mace, butter, vegetable oil, butter, sugar, egg, flour, cornstarch, baking powder, salt, vanilla, milk, blueberries

Taken from cooking.nytimes.com/recipes/4597 (may not work)