This delicious and easy streusel cake is a snap to put together especially with the abundance of fresh blueberries available during the summer. But, hold on, what about the name?!? Originally a recipe submitted by a Chicago teen for the 1954 Pillsbury Baking Contest junior division, the young baker evidently found this cake useful in attracting members of the opposite sex.
2 cups (8 oz) Better Batter Gluten Free Flour
1 1/2 cups sugar
2/3 cup butter, at room temperature
2 tsp baking powder
1/2 tsp salt
2 eggs, separated into white and yolks
1 cup milk
1 cup blueberries
Preheat the oven to 350 degrees and lightly spray a 9×13 casserole dish with cooking spray. In a large bowl, stir together the flour and sugar. Cut in the butter using a pastry blender or a fork until pea-sized lumps form. Measure out 3/4 cup of the mixture and set aside as streusel topping. Stir baking powder and salt into the remaining mixture, then mix in egg yolks and milk using a hand blender on low speed for three minutes.
In a large glass or metal bowl (I use my stand mixer for this while I make the remaining cake batter), whip egg whites just until stiff peaks begin to form. Gently fold egg whites into the batter. Spread cake batter evenly into the prepared pan and then sprinkle with blueberries. Sprinkle top with reserved crumb mixture.
Bake 45-50 minutes or until the cake springs back when lightly touched in the middle and/or a toothpick inserted in the center comes out clean. If the top browns before the middle is done cooking tent with foil.