Blueberry Cake with Crumb Topping

This is a recipe I’ve been making for years, but now I have a friend with a blueberry farm (thank heaven!) and thought I should finally write a post to go with the recipe.

Let it be known that I live in a somewhat rural area (less so with each passing year) with its share of farms. Within a 15 minute drive, I can be picking blueberries, or strawberries, or even peaches and that leaves a lot of options for cake or pies, or even cobblers. If I learned how to can fruits, that would probably be a good idea, too.

This blueberry cake is probably the easiest thing to make and only takes about 15 minutes to prepare and 1 hour to bake. Once it’s cooled, my family gobbles it up and I’m sure yours will do the same.

Cake Ingredients

• 2 cups all-purpose flour (plus 1 teaspoon for blueberries and enough to coat pan)
• 2 teaspoons baking powder
• 1 stick of butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk
• 2 cups fresh blueberries

Crumble Topping Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter

Directions

Blueberry Cake with Crumb Topping Recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

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Ingredients

• Cake Ingredients
• 2 cups all-purpose flour (plus 1 teaspoon for blueberries and enough to coat pan)
• 2 teaspoons baking powder
• 1 stick of butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk
• 2 cups fresh blueberries
• Crumble Topping Ingredients
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter

Instructions

1. Preheat oven to 350°.
2. Spray a 9-inch loaf pan with no-stick cooking spray and coat lightly with flour.
3. Combine 2 cups flour and baking powder in medium bowl; set aside.
4. In a small bowl, add blueberries and coat with 1 teaspoon of flour. This will keep all the blueberries from sinking to the bottom of the cake.
5. Beat 1/2 cup butter and 1 cup sugar in a large bowl with an electric mixer until fluffy. Add eggs and continue beating about 2 minutes.
6. Add vanilla and continue blending.
7. Starting and ending with the flour mixture, alternately add flour mixture and milk to sugar/butter mixture until just blended.
8. Remove electric mixer and fold in blueberries, gently. Pour batter into the loaf pan.
9. In a small bowl, combine all the topping ingredients, flour, sugar, cinnamon, and butter with a fork until it resembles coarse crumbs.
10. Sprinkle the mixture over batter in a loaf pan.
11. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes then remove from pan and cool completely.

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