The topping on this blueberry crumb cake is my favorite part, by far.
Check out what my pals over at TWP had to say about this recipe:
“This is a yummy, moist coffee cake bursting with scrumptious berries. Nothing fancy about it, and that’s exactly what makes it so delicious.”
No fancy footwork here just wholesome, yummy crumb cake.
Ingredients
1/2 stick Land O Lakes Butter
1 Tablespoon (additional) Butter
3/4 cups Domino Sugar
1 whole Eggland’s Best Egg
1/2 teaspoon McCormick Vanilla Extract
2 cups Gold Medal All-purpose Flour
2-1/4 teaspoons Clabber Girl Baking Powder
1/2 teaspoon Morton Salt
3/4 cups TruMoo Whole Milk
2 cups Fresh Blueberries
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FOR THE TOPPING:
3/4 sticks Land O Lakes Butter
1/2 cup Domino Sugar
1/2 teaspoon McCormick Cinnamon
1/2 cup Flour
1/4 teaspoon Salt
Instructions
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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Quick Tip: Not a fan of blueberries? Change them to any fruit you want 🙂
Thank you to TPW for this great recipe.
