The topping on this blueberry crumb cake is my favorite part, by far. I love using freshly picked blueberries in this recipe. I have a bush just outside my house and when the berries come in my kids and I are busy picking them. Blueberries make such a lovely treat for more than one reason. Of course, if all you have are store-bought blueberries those will work just fine, too. I always try to freeze some of the blueberries that I pick during summer so that I have them on hand for fall and winter baking.
No fancy footwork here just wholesome, yummy blueberry crumb cake.
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 Whole Milk
2 cups Fresh Blueberries
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
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 🙂