Blueberry Crumb Cake

For the Cake...

3/4 cup sugar

1/4 cup butter

1 egg

1/2 cup milk

2 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups blueberries

For the Crumble...

1/2 cup sugar

1/3 cup flour

1 teaspoon cinnamon

4 tablespoons butter, softened*

*I also bring my butter to room temperature when baking.  It helps the butter incorporate better.  For the crumble, you definitely don’t want to skip this step, otherwise you will have a hard time cutting it with the other ingredients.

Directions...

Preheat the oven to 375F.  Prepare an 8x8 inch pan by either greasing it or lining it with parchment paper.

Cream sugar and butter until light and fluffy.  Add the egg and mix until incorporated.

In a separate bowl, combine the dry ingredients.  Add to the wet ingredients, alternating with the milk.  Begin and end with the flour mixture.  Do not overbeat!

Fold in the berries and pour into the prepared pan.

Using a fork, mix together all the ingredients for the crumble.  Sprinkle over the top of the cake.  Don’t be skimpy... this is what makes a crumb cake a crumb cake.

Bake for approximately 25-30 minutes.  

Enjoy!

Source:  {very} slightly adapted from Mommy Coddle

Printed from Kristina’s Confections