I love summer. Mostly because of allllllll the fruit. So much fruit!!! First cherries, then blueberries. Each I hoard in the freezer for winter. Until our freezer fills up and my mom is wondering why all she can find in it is fruit.
That is the best part of summer. The worst part is all the heat and mosquitoes… SOOOO MANY MOSQUITOES!!! I think they’ve ’bout drank me out of blood!!
Anyhow, lets dwell on the good side okay? School is out, and berries are in.
Blueberries make this streusel cinnamon cake delicious!!! It is fluffy,topped with a cinnamony sugar mixture (after the streusel!), and single lady! Double, triple, quadruple, quintuple, (math might get a bit difficult from there…). And as a bonus, the it has brown butter and almonds to make it nice and flavorful!!!
Btw, if you don’t like almonds or have a nut allergy, you can skip the almonds. And if you don’t like brown butter, I will come and get you. Just kidding. You can use regular butter. And then I will come and get you. :/
Preheat the oven to 425 F.
Mix all the filling ingredients in a ramekin (so no need to do another dish!).
For the topping, microwave the butter for 2 minutes and 30 seconds so it gets browned and nutty. Mix in the flour and then add in the ground almonds, sugar, and baking powder. Spread on the top of the blueberry filling.
In another small bowl, mix the sugar and cinnamon and sprinkle on top of the uncooked cake.
Sprinkle with salt. :)
Bake for 12 minutes.
Serve and enjoy!