Blueberry Crumb Cake

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Photobucket

Now normally when I go to the dining hall in the morning in the fruit parfait bar nothing really changes my eye. There’s a selection of a couple fruits but mostly canned ones such as pears or sour melon. However, this morning after finishing my Vietnamese final I was starving. Seriously, my stomach was rumbling every ten minutes, it was quite embarrassing. To my surprise I saw these delicious blueberries so I scooped up a couple handfuls and decided that I was going to bake something that had blueberries in it. This recipe comes from one of my all time favorite food blogging sites: The Pioneer Woman. However when making it, for some reason the crumbly topping didn’t turn out crumbly but rather just baked into the cake. Nevertheless, it still tasted delicious and it’s nice to have a dessert every once in a while without chocolate!

Ingredients
½ sticks Butter
1 Tablespoon (additional) Butter
¾ cups Sugar
1 whole Egg
½ teaspoons Vanilla Extract
2 cups All-purpose Flour
2-¼ teaspoons Baking Powder
½ teaspoons Salt
¾ cups Whole Milk
2 cups Fresh Blueberries
_____
FOR THE TOPPING:
¾ sticks Butter
½ cups Sugar
½ teaspoons Cinnamon
½ cups Flour
¼ teaspoons Salt

Directions
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.

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