Blueberry Crumb Cake

This has always been a favorite cake of mine. The mixture of moist cake and berries would be great on their own, but that crunchy, crumb topping- oh my! Talk about a wonderful combination.

It isn’t a difficult cake to make at all. In class the other night we made this crumb cake. It came out perfect. It is an extra nice cake to take along to picnics and cook outs since there is no frosting to worry about. It can be served plain, or served with a scoop of ice cream of some whipped cream.

So here is the recipe. Enjoy!!

Blueberry Crumb Cake

For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. milk
1 pint blueberries, fresh or frozen
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in blueberries. Grease and flour an 8 or 9-inch square baking pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.
Note: I have used a 9-inch round pan and it worked fine.