Since Blueberry Twist is all about blueberries, I've chosen another favorite recipe of mine.
Preheat the oven to 375°
Spray a 9-by-9-inch baking dish with nonstick cooking spray.
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup c. granulated sugar
6 tbsp. butter, softened
2 large eggs
1/2 cup milk
1 tsp. lemon zest
2 tsp. vanilla extract
2 1/2 cups fresh blueberries, divided
1/2 cup unsalted butter, melted
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 tsp. ground cinnamon
1 1/2 cups all-purpose flour
Pinch of salt
Stir together the melted butter, brown sugar, granulated sugar, and cinnamon in a medium bowl. Add the flour and salt, stirring until combined. Mixture will be crumbly. Set aside while making the cake.
Stir together the flour, baking powder, and salt. Set aside.
Using a handheld or stand mixer, beat the butter and sugar until creamy. Add eggs, one at a time, beating until just combined. Gradually add the flour mixture, alternating with milk, beating until combined. Stir in the lemon zest and vanilla. Gently fold in 2 cups of blueberries.
Spread the batter evenly in the prepared pan; sprinkle the top of the batter with the remaining 1/2 cup of blueberries. Crumble the streusel mixture and sprinkle it evenly over the berries and batter.
Bake until a tester comes out clean, 40 to 45 minutes. Cool 20 minutes before slicing.
I like to dust the top with sifted confectioner’s sugar.