BLUEBERRY CRUMB CAKE

Breads and Pastries|Brunch|Vegetarian

Ingredients

The Batter:

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 stick butter, softened

¾ cup sugar

1 large egg

1 teaspoon pure vanilla extract

½ cup milk

1 pint fresh blueberries

The Crumb Topping:

½ cup sugar

¼ cup flour

½ teaspoon cinnamon

½ stick butter, chilled and cut into bits

Instructions

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 (or in the bowl of a stand mixer) until light and fluffy. Add the egg and vanilla, scraping down the sides of the bowl as needed so everything is incorporated. Gradually beat in the milk with half of the flour mixture.

Add the rest of the flour mixture, beating until a smooth batter forms, again scraping down the sides of the bowl as needed. Fold in blueberries.

Butter a loaf pan or 8″ square baking pan and dust with flour, knocking out excess. Add the batter to the baking dish and spread evenly.

Add all of the crumb topping ingredients to the mixing bowl (so you don’t dirty another bowl). Using your fingers, massage the butter into the dry ingredients until mixture resembles coarse meal. Sprinkle the topping evenly over the batter.

Bake for 45-55 minutes or until a tester in the center comes out clean.