Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the Crumble Topping
1/3csugar
¼cflour
¼coatmeal
1tspcinnamon
1/8tspsalt
4tbspbutterroom temperature
For the Cake
2cflour
2tspbaking powder
½tspsalt
¾csugar
4tbspbutterroom temperature
1egg
1tspvanilla
½cmilk
2cblueberriesdivided.
Instructions
Preheat oven to 375 degrees. Grease or spray with cooking oil an 8” square pan.
Make the Crumble.
Put all of the crumble ingredients in a small bowl and using your fingers or a fork rub in the butter until the large clumps are gone and it is crumbly. Set aside.
Make the Cake.
Stir together the flour, baking powder and salt with a fork or a whisk.
In the bowl of a mixer beat together the sugar, egg, butter, and vanilla until it is smooth.
Add the milk and flour mixture to the batter in four turns, starting with half the milk, then half the flour. Repeat, ending with the flour.
Carefully stir in one cup of the blueberries. Mix gently so as not to break them and stop when they are just mixed in.
Spread the thick cake batter in the prepared pan.
Distribute the remaining cup of blueberries evenly over the top of the batter.
Sprinkle the crumble topping on top of the berries.
Bake for 40-45 minutes until a toothpick comes out clean when inserted in the center of the cake.
Cool on a wire rack for at least 10 minutes before serving.
Serve warm or at room temperature. The cake will keep, tightly covered, at room temperature for up to four days.