I recently came across an old recipe from my childhood and had to share it with you. This blueberry crumb cake recipe is one of my favorites and will be a great addition to your summer dessert table.
PREP TIME: 45 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 30 minutes
INGREDIENTS:
FOR THE CAKE:
1/2 cup (120g), butter
3/4 cup (150g sugar)
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g), flour
2 tsp (10ml) baking powder
1/2 tsp (2.5ml salt)
1/2 cup (120 ml) milk
2 cups (300g) fresh blueberries
FOR THE TOPPING:
1 cup (200g), sugar
1/2 cup (60g), flour
1 tsp (5ml) cinnamon
1/2 cup (120g butter)
INSTRUCTIONS:
Preheat oven to 350F (or 175C).
Spray baking spray on a 10-inch square (10-by-10″) pan (25cmx25cm). Set aside
Blend butter, sugar, and vanilla in a bowl with an electric mixer until fluffy and smooth. Next, add eggs one by one and beat well until lightened and fluffy. Set aside.
Mix flour, baking powder, salt and water in a bowl. Combine the flour mixture in thirds and add the milk alternately until it forms a batter. Remove the bowl from the mixer.
Incorporate blueberries. Transfer batter to a baking pan. Set aside.
Mix the topping together in a small bowl. Add the cinnamon, sugar and flour. Combine. Blend butter in a bowl with your hands until it forms small crumbs. Sprinkle toppings on top of batter, until batter is completely covered.
Bake for 40-45 minutes until golden brown. A toothpick should come out clean. Allow to cool completely. Before removing the cake, run a knife around the perimeter. Slice into 9 squares, and then serve!