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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Haven't tried this one yet, putting it here so I don't lose it! Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup butter, softened |
3/4 cup sugar |
1 large egg |
1/2 cup milk |
2 cups blueberries |
1/2 cup sugar |
1/4 cup all-purpose flour |
1/2 teaspoon cinnamon |
1 pinch salt |
1/4 cup unsalted butter |
Directions:
1. Preheat oven to 375°. Grease and flour a 9″ square pan and set aside.
2. Prepare the cake by first sifting together the flour, baking powder, and salt – set this aside. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the the egg and milk and beat until smooth. Add the sifted dry ingredients and mix until just combined. Gently fold in the blueberries. Spread into the prepared pan.
3. For the crumb topping, mix together the sugar, flour, cinnamon, and salt. Then cut in the butter with a pastry blender or fork, until coarse crumbs form. Sprinkle the batter with the topping and bake for 35 to 4o minutes, until nicely golden brown.
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