Blueberry Crumb Cake

Blueberry Crumb Cake

From the Market:
Blueberries
Eggs
Milk

In Your Pantry:
Butter
Sugar
Vanilla
Flour
Baking powder
Salt
Cinnamon

Cake:
1 ½ c. blueberries
¼ c. butter, room temp
½ c. sugar
1 egg
1 t. vanilla
2 ¼ c. flour
4 t. baking powder
½ t. salt
¼ t. cinnamon
1 c. milk

Topping:
½ t. cinnamon
1/3 c. flour
¼ c cold butter, cut into small pieces
½ c. sugar

Pre-heat oven to 375 – grease and flour a 9×12 baking pan.

Prepare cake: Cream butter and sugar – add egg and vanilla.

In another bowl combine flour, baking powder, salt and cinnamon. Add to sugar/egg mixture alternately with milk, starting and ending with flour mixture. Gently fold in blueberries. Pour batter into muffin cups or pan.

Mix topping ingredients till crumbly. Sprinkle over batter.

Bake 40 minutes, or till a tester comes out clean – cool completely in pan on rack before serving.

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