Description
A delicious coffee-cake-like treat, full of flavorful blueberries, with a perfect crumble topping.
Ingredients
- FOR THE CAKE:
- 1-¼ cup Sugar
- ½ cups Butter
- 2 Large Eggs
- 2 cups Fresh Blueberries
- 2 cups All-purpose Flour, Divided
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ½ teaspoons Cinnamon
- ½ cups Milk
- 1 Tablespoon Fresh Lemon Juice
- FOR THE TOPPING:
- ¼ cups White Sugar
- ¼ cups Brown Sugar
- ¾ cups All-purpose Flour
- ¾ teaspoons Ground Cinnamon
- 6 Tablespoons Softened Butter
Preparation
Preheat oven to 375ºF.
In an electric mixer, cream sugar and butter of 3–4 minutes on medium speed. Add eggs and beat on high for about 2 minutes.
Wash and dry blueberries, and then toss gently with ¼ cup flour. In a medium bowl, whisk together remaining 1¾ cup flour, baking powder, salt, and cinnamon. Add flour mixture, alternating with milk, to the creamed mixture, beating well after each addition. Stir in lemon juice. Very gently, fold in blueberries, being careful not to crush them.
Spread batter evenly into a greased and floured 9-inch cake pan.
Now make the crumb topping! Whisk together sugars, flour, and cinnamon. With a pastry blender (of fork, or hands!), mix in butter until mixture forms coarse crumbs.
Sprinkle mixture over the cake batter. Bake for 45 minutes, or until a toothpick inserted comes out clean.
