Blueberry Crumb Cake

During the peak of blueberry season, the refrigerator somehow becomes overrun with packages of the fresh berries. While they are delicious plain and by themselves, they also make for some yummy desserts. Like this crumb cake.


Though especially yummy fresh out of the oven, this can be enjoyed for breakfast even if you made it the night before.

Blueberry Crumb Cake

Adapted from the Pioneer Woman
Serves 16

1/4 cup butter, softened
3/4 cups sugar (or honey sucanat)
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour (or 10 oz Soft White wheat flour)
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
2 cups fresh blueberries

For the topping:
1/3 cup butter
1/2 cup sugar (or honey sucanat)
1/2 teaspoon cinnamon
1/2 cup flour
1/4 teaspoon salt

Preheat oven to 350ºF.

In a bowl combine the flour, baking powder, and salt. Mix and set aside.

Cream 1/4 cup butter, sugar and cinnamon. Add egg and mix until incorporated. Stir in vanilla. Add flour alternately with milk until combined. Do not overmix. Stir in blueberries until evenly dispersed.

Grease 8x8 baking dish (or 13x9 for thinner cake). Spread batter in dish.

Combine topping ingredients in a separate bowl. Cut together using pastry cutter or two knives. Sprinkle mixture over cake.

Bake for 40-45 minutes, or until golden brown. Optional: Sprinkle cake with some sugar a few minutes before its done baking.

Cut into squares and enjoy!