Fresh Blueberry Cake With Crumb Topping

Photo by David Stuck

1⁄3 cup (5½ tablespoons) butter or margarine, softened
1 cup sugar
1 egg
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk or soy milk
1 pint blueberries, rinsed and stems discarded
½ pint blueberries for garnish
1 cup flour
½ cup sugar
1 teaspoon cinnamon
¼ cup (½ stick) butter
or margarine, softened

Preheat oven to 350 degrees. Grease a tube pan or 9-by-13-inch pan. In a large bowl, using electric mixer, cream butter and sugar until well blended. Add the egg, mixing well. Combine flour, baking powder and salt. Alternate remaining wet and dry ingredients, except blueberries until well mixed and mixture is smooth. Pour half of the batter in the prepared pan. Sprinkle half of the pint of blueberries over batter and repeat with remaining batter and blueberries.
Topping: In a small bowl, mix all topping ingredients with your fingers to form a coarse meal. Sprinkle evenly over cake. Bake in the 9-by-13-inch pan for 50 minutes or until tests done with a toothpick. In a tube pan, which I prefer, bake for one hour or more, checking for doneness with a toothpick. Serve with the remaining plain fresh blueberries around the serving plate. Serves 8 to 10.

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