Note: This is better served the day it is made. The second day is okay. By the third day the topping gets mushy.
1/2 c. Flour
1/2 c. Brown sugar
2 T. Sugar
1/4 tsp. cinnamon
4 T. Butter
Mix everything but butter in mixer for 30-60 seconds until combined. Add butter and mix until it resembles wet sand (about 2-3 minutes). Set aside.
1-1/2 c. Flour (can use up to half whole wheat without noticing)
1-1/2 tsp. baking powder
10 T butter (or 4T butter and 6T applesauce)
1/2 tsp salt
2/3 c. Sugar (or 1/3-1/2c.)
1/2 tsp. lemon zest (I haven't used this because I haven't had any lemons)
1-1/2 tsp. vanilla
Preheat oven to 350 degrees. Grease 9" cake pan (I have also made this in a 13x9).
Cream butter, sugar, salt, and lemon zest about 3 minutes.
Beat in vanilla.
Best in eggs one at a time.
Add flour and baking powder. Stir about 20 seconds. Don't overbeat!! Fold in blueberries with spatula. Batter will be very thick.
Push batter to edges of pan with spatula. Sprinkle with strudel.
Bake 55 minutes (or 30-40 if using bigger pan). Cool 15-20 minutes. Invert on cookie sheet. Invert a second time in plate (so strudel is on the top). Or just serve out of pan. :)