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Blueberry Crumb Cake Recipe

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This recipe for Blueberry Crumb Cake is from Wambolt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake batter:
4 T unsalted butter, (room temperature)
3/4 c sugar
2 eggs
1 tsp pure vanilla extract
2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 c fresh or frozen blueberries

Streusel topping:
4 T unsalted butter, at room temperature
1 c brown sugar, packed
1/2 c all-purpose flour
1/2 tsp ground cinnamon
Directions:
Directions:
Grease and flour a 9-inch square baking pan. Heat oven to 375 F. In a mixing bowl with an electric mixer, beat the butter and granulated sugar until creamy. Beat in egg and vanilla.

In a separate bowl, combine the flour, baking powder, and salt.

Slowly, add the flour mixture to the butter mixture, pouring the milk between additions and beating until smooth each time you add part of the dry ingredients.

Gently fold the blueberries into the batter.

Spread the batter in the prepared baking pan. In a medium bowl, combine the butter, brown sugar, flour, and cinnamon. Form crumbs with a pastry blender, fork, or your fingers. Sprinkle the streusel topping over the blueberry batter. Bake the cake in the preheated oven for 40 minutes.

Remove the cake from the oven and allow it to cool at room temperature before eating.
Personal Notes:
Personal Notes:
If using frozen blueberries, put in a strainer and run cold water over them until the water runs clear or just slightly pink. It keeps the batter from turning blue.

 

 

 

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