Monday, October 11, 2010

PW's Blueberry Crumb Cake

Delicious, delicious, delicious! Just blogging about this makes me wish it was still blueberry season so I could mix another one up. The crumble is very rich and buttery, but that just makes it all the more delicious!

Recipe from Pioneer Woman


* ½ sticks Butter
* 1 Tablespoon (additional) Butter
* ¾ cups Sugar (5.25 ounces)
* 1 whole Egg
* ½ teaspoons Vanilla Extract
* 2 cups All-purpose Flour - (8.5 ounces)
* 2-¼ teaspoons Baking Powder
* ½ teaspoons Salt
* ¾ cups Whole Milk - I used 1%
* 2 cups Fresh Blueberries

* ¾ sticks Butter
* ½ cups Sugar
* ½ teaspoons Cinnamon
* ½ cups Flour (2.125 ounces)
* ¼ teaspoons Salt


Preheat oven to 350 degrees.

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

Cream 1/2 stick plus 1 tablespoon 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.

Grease a 9 x 13 inch baking pan. Pour in batter.

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

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

Share with friends so you don't find yourself eating the whole thing!


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