Blueberry Crumb Cake… Fresh Baked Friday!

22 Jul

I’m a sucker for a crumb cake.  Any kind will do.

One of my first memories of Villanova is actually eating a piece of crumb cake with my mom at Holy Grounds, right before we took a tour.  And let’s just say that wasn’t the last piece of crumb cake I ate at Villanova.  Man, I miss that square piece of deliciousness.

And, yes, that is in fact the name of our on-campus coffee shop.  Get it?  Grounds has two meanings.  Boy, us Catholics sure can be cleaver.

Anyway, Mom and I went blueberry picking a couple of weeks ago and those little berries found their way into a delicious crumb cake.  This one is particularly great since it’s just slightly sweet.  And easy.  Super, super easy.

Perfect for breakfast.  Or a mid-morning snack.  Or dessert.  Your choice.

Blueberry Crumb Cake
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For the Cake…

3/4 cup sugar
1/4 cup butter
1 egg
1/2 cup milk
2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups blueberries

For the Crumble…

1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon
4 tablespoons butter, softened*

*I also bring my butter to room temperature when baking.  It helps the butter incorporate better.  For the crumble, you definitely don’t want to skip this step, otherwise you will have a hard time cutting it with the other ingredients.

Directions…

Preheat the oven to 375F.  Prepare an 8×8 inch pan by either greasing it or lining it with parchment paper.

Cream sugar and butter until light and fluffy.  Add the egg and mix until incorporated.

In a separate bowl, combine the dry ingredients.  Add to the wet ingredients, alternating with the milk.  Begin and end with the flour mixture.  Do not overbeat!

Fold in the berries and pour into the prepared pan.

Using a fork, mix together all the ingredients for the crumble.  Sprinkle over the top of the cake.  Don’t be skimpy… this is what makes a crumb cake a crumb cake.

Bake for approximately 25-30 minutes.  

Enjoy!

Source:  {very} slightly adapted from Mommy Coddle

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