I am not a big fan of eating fresh blueberries (I accept, that's my loss); actually, at the time, my reason for trying this recipe was to make use of 2 pints of blueberries that were sitting around in the fridge and not being desired by anybody at home... But when they were used in this recipe, they became kind of special for me.
Soft, bread-like cake melts in your mouth along with the sweet, crispy topping and the jam-like blueberries which bring a wonderful sourness...Nice option from Better Homes and Gardens Cookbook to satisfy your hunger and accompany your morning or afternoon coffee/tea.
Ingredients: (Serves 8-10)
For the cake:
- 2 cups flour
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 cup milk
- 2 cups blueberries, fresh or frozen
For the topping:
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup butter, cut into 1/4" cubes
- Preheat the oven to 350 F. Spray a 9x9x2-inch or 8x8x2-inch or an 8- or 9-inch springform pan with no-stick cooking spray with flour. Set aside.
- Combine 2 cups flour, baking powder and salt in a bowl. Set aside.
- In another bowl, beat softened butter with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar and beat till combined and light and fluffy. Add the egg and beat well.
- Add the flour mixture alternately with milk (start and end with flour mixture), beating till smooth after each addition.
- Spoon batter into the prepared pan and try to spread evenly and smooth out the surface with a spatula. Sprinkle evenly with blueberries.
- Combine the 1/2 cup flour, 1/2 cup sugar and cinnamon. Cut in the butter cubes with your hands or with a pastry blender till mixture resembles coarse crumbs. Sprinkle over blueberries. Bake for 50-60 minutes.