Blueberry Crumb Cake

The weather turned cool again this week, and I got into the baking mode. Someone posted this recipe on Facebook and I decided to try it.  It was yummy and a doubled recipe was gone in 24 hours at my house!

 

1/2 stick Butter

1 Tablespoon (additional) Butter

3/4 cups Sugar

1 whole Egg

1/2 teaspoon Vanilla Extract

2 cups All-purpose Flour

2-1/4 teaspoons Baking Powder

1/2 teaspoon Salt

3/4 cups Whole Milk

2 cups Fresh Blueberries

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FOR THE TOPPING:

3/4 sticks Butter

1/2 cup Sugar

1/2 teaspoon Cinnamon

1/2 cup Flour

1/4 teaspoon Salt

Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

** I used freshly ground whole wheat flour and Sucanat instead of white sugar.  That and grass fed butter and eggs form our backyard!  Counts as a "health food", right!?