Food & Family: Recipes
Blueberry Crumb Cake
I stole this recipe from Ree {I don’t think she’ll mind}. I had to use frozen blueberries {thawed} and I only had skim milk in the house…but the kitchen smelled amazing for all of Saturday night, well into the morning. Easier than individual muffins, and twice as moist, I’ll be whipping-up a few pans of these cakes on our North Woods vacation in June.
- 5tbs butter
- 3/4cup sugar
- 1 egg
- 1/2tsp vanilla
- 2cups flour
- 2+1/4tsp baking powder
- 1/2tsp salt
- 3/4cup whole milk
- 2cups fresh blueberries
Mix dry ingredients and set aside. Cream your butter and sugar. Next, the egg and vanilla. Then add dry mix and milk {alternately} until completely combined. Don’t overmix! Gently stir in berries.
topping
- 3/4sticks butter
- 1/2cup sugar
- 1/2tsp cinnamon
- 1/2cup flour
- 1/4tsp salt
Combine using a pastry cutter.
Grease a 13x9 and pour in batter. Sprinkle with topping and into a 350degree oven for 40-45minutes. Then my favourite part: Sprinkle with additional sugar!
