Blueberry Crumb Cake


Just a good, basic, deliciously simple way to use up those blueberries in your fridge.

1/2 stick Butter 1 tbsp. (additional) Butter 3/4 c. Sugar 1 whole Egg 1/2 tsp. Vanilla Extract 2 c. All-purpose Flour 2 1/4 tsp. Baking Powder 1/2 tsp. Salt 3/4 c. Whole Milk 2 c. Fresh Blueberries_____FOR THE TOPPING: 3/4 sticks Butter 1/2 c. Sugar 1/2 tsp. Cinnamon 1/2 c. Flour 1/4 tsp. SaltPreheat oven to 350 degrees.

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

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 overbeat. Stir in blueberries until evenly distributed.


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. Sprinkle over the top of the cake.

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

I had approximately one million blueberries in my refrigerator yesterday. They were left over from the Fourth of July and after making blueberry pancakes and blueberry muffins over the weekend, I’d barely made a dent in the stash. I considered making blueberry jam, but I wasn’t sure I was psychologically equipped to sterilize jars and go scuba diving in our pond in search of my jar lifter, which I’m certain my boys had used as a frog catcher earlier this year…but that’s another story for another time.


This is a yummy, moist coffee cake bursting with scrumptious berries. Nothing fancy about it, and that’s exactly what makes it so delicious.

In a mixer, combine butter and sugar. All good things come from this combination.

Well, most good things. Garlic and wine aren’t bad together, either.

Add egg and vanilla and mix it till it’s combined.


Then combine flour, baking powder, and salt in a separate bowl and add it to the mix…

Adding alternately with some whole milk. I always keep at least a gallon of whole milk on hand, and use it in most baked goods whenever the recipe calls for milk.

That’s my add-more-fat-to-your-diet tip for the day!


Add a couple of cups of blueberries to the batter…

…And stir them in gently. Set this aside for a second.

In a separate bowl, throw some butter, sugar, flour, and cinnamon.

Cut them together using a pastry cutter or a couple of knives.


I’ve never really liked the two-knife trick. I never can get a rhythm going, and I wind up feeling like a failure. So I just tell my boys to keep my pastry cutter out of their dastardly plans. If they touch it, they can find themselves another chicken fryer.

Cut it together until the mixture is crumbly and combined. If you love nuts, you can throw in some finely chopped pecans and it would be divine. I didn’t do this step because I’m a lazy oaf and I didn’t want to walk across the kitchen and get the pecans out of the high shelf of my pantry.


Isn’t that sad?

Spread the blueberry batter into a greased (or sprayed with baking spray) baking dish.

Sprinkle the topping all over the top, then bake the cake for about 45 minutes.

Remove it from the oven and sprinkle about 2 tablespoons of sugar all over the top. This gives the whole thing a little more sweetness and crunch.


Oh, yummy! Had this for dessert last night. Having it for breakfast this morning. But only because blueberries are rich in antioxidants; it has nothing to do with the butter and sugar.


If I had a “Health Food” category on my site, I’d stick this right in there. I guess it’s a good thing I don’t have that category on my site. I hate embarrassing myself on such a beautiful Tuesday morning.

Enjoy, my friends!




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