Blueberry Cake With Crumb Topping

Getting a pint of fresh blueberries for $2.99 (usually $4.99) was such a deal that I could not pass this up. If you add maybe five dollars for the other ingredients you have a nice dessert for around $8.00. Home made for around eight dollars and gives your family a great dessert to me is better than spending $5.00 on a box of processed pastry or cake.
I have decided to make blueberry cake with a crumb topping. This will be good at breakfast time, for a lunch snack or a dessert after dinner.

To Make the Cake:

• 1/2 cup butter - softened
• 2 eggs
• 2 tsp. baking powder
• 1/2 cup milk
• 2 1/2 cups blueberries
• 1 cup sugar
• 2 cups all purpose flour
• 1/2 tsp. table salt
• 1 tsp. vanilla

1. In one bowl combine the flour, baking powder and salt.
2. In a large bowl with mixer at medium speed cream the softened butter and 1 cup sugar until light and fluffy.
3. Add in the eggs one at a time beating after each addition. Add the flour mixture and the milk and vanilla - alternating after each addition.
4. Crush 1/2 cup of blueberries and fold into the batter. Fold in the remaining whole blueberries.
5. Place the batter in a baking dish that has been liberally coated with shortening or a cooking spray.  I used an 11 x 7 x 1.5 inch glass baking dish.
6. Spread the batter in the dish as evenly as you can.
7. Top with the crumble. (Recipe below)
8. Bake in a preheated 375 degree oven for about 60 minutes.
9. Test with a toothpick and if the toothpick comes out clean they are done.

For the crumble:
This makes more than you may need. I like a thick crumble topping on mine. Just make half the recipe if you prefer less topping.

• 1 cup flour
• 4 tsp. cinnamon
• 4 tbsp. light brown sugar
• 1 stick cold butter cut into small pieces

Mix all of the topping ingredients together by pulsing in a food processor until crumbly.