This blueberry crumb cake is a very easy cake to make, and it can be served as a dessert. Using fresh blueberries in the cake makes it a perfect summer treat, especially if you grow them yourself or can buy them fresh from the farm. A fun way to change up blueberry muffins!
PREP TIME: 15 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour
3/4 cup blueberries
1 3/4 cups all-purpose four
2 tsp baking powder
1/4 cup butter, softened
1/2 cup cane sugar
1/3 cup milk
1/4 cup flour
1/3 cup cane sugar
2 tsp coconut sugar ( or sub brown sugar)
pinch of salt
4 tbsp cold butter, cut into small pieces
1 tsp cinnamon
Grease and line an 8-inch square baking pan. Put aside. Preheat your oven to 350 degrees F.
In a medium bowl, add the flour, cane sugar, baking powder and mix well.
Pour in your milk, and add your egg and softened butter. Beat the butter together till combined, the batter is supposed to be very thick, so you’re doing right.
Add blueberries, gently stir until evenly incorporated. Careful not to burst all the blueberries.
Pour your batter into prepared pan.
For the topping:
Combine the flour, sugars, salt, butter, and cinnamon. Pour over your batter.
Bake about 40-45 minutes until golden brown.
Cut into squares and serve with mascarpone or butter. Enjoy!.
Store the cake in the refrigerator.