Blueberry Crumb Cake

My mom, Kenzie and I went blueberry picking in late August this year.  Blueberry season lasted way longer than it usually does, probably because of the cooler weather.  No complaints on my part - that meant once the wedding insanity was over, there was still plenty of time to go berry picking!  We went to Odd Pine Farm in Ashburnham and picked pounds and pounds of plump, sweet berries (a bit smaller this year, but just as great).  Many of the berries are frozen right now in my freezer to last me through the winter, but a couple cups of them ended up in this blueberry crumb cake, which I made and brought over to my mom's house on my very last weekend of summer vacation... RIP, summer.  I miss you every day.

This cake is a good one.  My crappy picture doesn't do it justice.  It's full of berries, nice and moist, and has a crumb topping (isn't everything better with crumb toppings?).  It was pretty much devoured by everyone.  I'd venture a guess that this is one of those cakes that is a great dessert, but you can also pretend it is breakfast food and get away with it.

Recipe:

blueberry crumb cake
from the Pioneer Woman
makes 16 servings

Ingredients:
for the cake:
5 tablespoons butter
3/4 cups sugar
1 whole egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cups whole milk
2 cups fresh blueberries
for the topping:
3/4 sticks butter
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup flour
1/4 teaspoon salt

Instructions:

1) Preheat oven to 350 degrees.  Combine flour, baking powder, and salt.  Stir and set aside.

2) Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar.  Add egg and mix until combined.  Add vanilla and mix.  Add flour mixture and milk alternately until totally incorporated.  Do not overheat.  Stir in blueberries until evenly distributed.

3) Grease a 9 x 13" baking pan.  Pour in batter.

4) In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter.  Sprinkle over the top of the cake.

5) Bake cake for 40 to 45 minutes, or until golden brown.  Sprinkle with sugar.  Cut into squares and serve with softened butter.