Saturday, July 19, 2014

Blueberry Crumb Cake



1/2 stick plus 1 tbsp butter
3/4 cup sugar
1 whole egg
1/2 tsp vanilla extract
2 cups all-purpose flour
2-1/4 tsp baking powder
1/2 tsp salt
3/4 cup whole milk
2 cups fresh blueberries

TOPPING
3/4 stick butter
1/2 cup sugar
1/2 tsp cinnamon
1/2 cup flour
1/4 tsp salt

1. Preheat oven to 350.

2. Combine flour, baking powder, and a salt. Stir and set aside.

3. Cream butter with sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

4. Grease a 9 x 13 inch glass baking dish. Pour in batter.

5. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

6. Bake cake for 40 to 45 minutes, or until golden brown.

7. Sprinkle with additional sugar and cinnamon, if desired. Cut into squares and serve.

(from Pioneer Woman)

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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