Ingredients:

1/2 cup unsalted butter
2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 large egg
1 tsp vanilla
1/2 cup milk
5 cups fresh, washed blueberries
1 recipe Streusel topping
1 recipe Blueberry compote, warm
1 quart Cedar Crest Triple Berry sherbet

Directions:

Preheat oven to 350 degrees. Butter and sugar a 10" cake pan and reserve. Sift together flour, baking powder and salt and reserve. In a bowl, combine butter and sugar and cream with an electric mixer until light and fluffy, about 3 minutes.

Add egg and vanilla and continue mixing. Add flour and milk, alternating until combined. Remove from mixer and fold in blueberries. Pour batter into prepared pan, top with streusel topping and bake for 40-50 minutes or until cake tester comes out batter free. Cool 15 minutes. Cut cake and serve with warm blueberry compute and a scoop of Cedar Crest Triple Citrus sherbet.

Streusel Topping Recipe:
1 tsp ground cinnamon
1/4 tsp salt
1/4 brown sugar, packed
1 cup flour
4 oz chilled butter

Combine ingredients in a mixing bowl and cut together with a pastry blender until fine crumbs are formed.

Blueberry Compote Recipe:
4 cups washed blueberries
1 cup sugar
Pinch of salt

Combine ingredients in a pan and cook over low hear to a light sauce consistency. Serve warm or refrigerate for future use.