Description
Adapted from PW’s recipe, so you know it’s great!
Ingredients
- FOR THE CAKE:
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Cinnamon
- ½ teaspoons Salt
- 5 Tablespoons Softened Butter
- ¾ cups Sugar
- 1 whole Egg
- 1 teaspoon Vanilla
- ¾ cups Milk
- 2 cups Fresh Blueberries
- FOR THE TOPPING:
- ½ cups All-purpose Flour
- ½ cups Sugar
- 6 Tablespoons Butter
- ½ teaspoons Cinnamon
- ¼ teaspoons Salt
Preparation
For the cake:
Preheat oven to 350ºF. Grease a 9-by-13-inch baking pan with butter or cooking spray.
Add flour, baking powder, cinnamon and salt to a bowl and stir to combine. Set aside.
Cream together butter and sugar with an electric mixer. Add egg and vanilla and mix until combined. Add flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in blueberries until evenly distributed. Pour batter into prepared pan.
For the topping:
Combine flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
Bake until cake is golden brown, 40–45 minutes. Let cool just slightly, then serve warm.
Recipe adapted from The Pioneer Woman.
