I recently had a plethora of fresh blueberries in my fridge and was looking for a new recipe to create with the kids. I found this one though I tweaked the original recipe to work with the ingredients I had on hand. It was rated a winner from the kids and the hubby. 🙂
Please feel free to change the recipe to your liking, and excuse the non-formal “smidge” and “pinch” measurements. Trying to put together a cake and remembering the exact measurements with some hungry kiddos at your hip is tough, y’all!
Blueberry Cake
Crumb Topping
3/4 cup granulated sugar
1/3 cup plus 3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon (plus a smidge more)
6 tablespoons butter, room temp
Cake
2 cups all-purpose flour
3/4 cup granulated sugar
4 tablespoons butter, room temp
1 cup milk
1 egg
2 1/2 teaspoons baking powder
Pinch of salt
2 cups fresh blueberries (toss with 1 tablespoon all purpose flour so they don’t sink to bottom of cake!)
Instructions
Preheat over to 375 F
Spray 9″ springform pan with nonstick spray and set aside
In medium bowl combine all the crumb ingredients with a pastry cutter (or fork) until blended and set aside.
In large bowl mix together cake ingredients except the blueberries and mix. Gently stir (fold) in blueberries.
Spread cake batter into springform pan and top with crumb topping.
Bake for 50-60 minutes or until toothpick inserted in the center comes out clean.
Cool for 10 minutes and scrape a knife around the side to loosen the springform sides. Remove side.
Cake is good served warm or cooled.
Dust with powder sugar before serving.
Insider tip: the best part of this cake is the crumb topping. OH.MY.Sugary goodness! This makes me want to be a kid again and just eat the scrumptious topping and leave the cake. But since I have to be the adult the cake is mighty good, too. 🙂