Blueberry Crumb Cake

Heaven. That's the only word that comes close to describing this pan of pure deliciousness. You're going to see the picture, read the recipe, and run straight to grocery store or local market and buy fresh blueberries and whip up a pan. I can guarantee it. I found this over at Pioneer Woman (of course right!) and had to try it as soon as I saw the picture.

BLUEBERRY CRUMB CAKE

Ingredients:

For the Cake..

5 tbls butter

3/4c sugar

1 egg

1/2 teas vanilla

2c all purpose flour

2 1/4 teas baking powder

1/2 teas salt

3/4c milk

2c FRESH blueberries (this is CRUCIAL! The berries must be fresh, not the frozen packaged crap)

For the Topping..

3/4 stick of butter

1/2 c sugar

1/2 teas cinnamon

1/2c flour

1/4 teas salt

Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream butter (for the cake) with sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed. Be very gentle! You don't want to smash your berries!

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. I don't have a pastry cutter so I used two knives and just hacked away until the ingredients were blended and crumbly. It's not going to get like graham cracker crumbs crumbly, it'll be a thicker crumbly mixture. Sprinkle over top of cake mixture.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar.

We tried it warm and cold.. it was soo much better cold! When it was warm the berries were too hot and over powered the taste of the cake.