BLUEBERRY CRUMB CAKE

BLUEBERRY CRUMB CAKE

 

The Batter:

2 cups flour

2 tsp baking powder

1 stick butter, softened

¾ cup sugar

1 large egg

½ cup milk

1 pint fresh blueberries

 

The Crumb Topping:

½ cup sugar

¼ cup flour

½ tsp cinnamon

½ stick butter, chilled and cut into bits

 

Preheat oven to 375°. 

 

Combine the flour, baking powder, and salt in a small bowl.

 

In a large bowl, beat the butter and sugar with and electric mixture until light and fluffy.  Add the egg and gradually beat in the milk.

 

Add flour mixture in batches, beating until just combined.  Fold in blueberries.

 

Butter an 8" square baking pan and dust with flour, knocking out excess.  Add the batter to the baking dish and spread evenly.

 

In a small bowl combine all of the crumb topping ingredients, using your fingers until mixture resembles coarse meal.  Sprinkle the topping evenly over the batter.

 

Bake for 40-45 minutes or until tester comes out clean.

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