Here comes another delicious summer recipe full of antioxidants as I sit on my balcony in the beautiful 76 degree weather… sun setting… drinking wine (I ran out of green tea, that’s my excuse this evening).
I made it for a cookout two weekends ago with all the leftover blueberries I had from my limoncello panna cotta. Although my blueberry crumb cake didn’t turn out looking quite like Pioneer Woman’s, I’m sure it is equally delicious, if not better.
Roomie and I licked the bowl and beaters clean like kids (I also got yelled at for being a “mom” and scraping too much out of the bowl with the spatula).
Blueberry Crumb Cake
Adapted from The Pioneer Woman Cooks
1/2 stick + 1 tablespoon unsalted butter
3/4 cup sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk (I used skim)
2 cups fresh blueberries
3/4 stick butter
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 350 degrees. Combine flour, baking powder and salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and 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. Crumble over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown.