Enjoy a slice of this crumb-topped blueberrycake in the morning or afternoon with a hot cup of good coffee.
Recipe: Blueberry Crumb Cake
Cake: 2 cups plus 1 tablespoon all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons butter 3/4 cup granulated sugar 1 large egg, beaten 1/2 cup milk 2 cups fresh or frozen blueberriesCrumb Topping: 1/2 cup granulated sugar 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon 4 tablespoons butter
Preheat oven to 350°C (175°C).Grease and flour a 9-inch square baking pan; set aside.
In a medium bowl, whisk together 2 cupsflour, baking powder and salt. Set aside.
In a large mixing bowl, cream butter andgradually beat in sugar. Add egg and milk and beat until smooth.Stir in flour mixture. Toss blueberries lightly with 1 tablespoonflour. Gently fold into batter. Spread into prepared baking pan.
For topping, combine sugar, flour andcinnamon. Using a pastry blender (or fingertips) cut in butteruntil mixture resembles coarse crumbs. Sprinkle crumb mixtureevenly over cake batter.
Bake for 40 to 45 minutes or until woodenpick inserted in center of cake comes out clean.
Makes 9 servings.
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