Blueberry Crumb Cake
This tender Blueberry Crumb Cake is buttery and isn't overly sweet with berries in every bite. It's topping is crunchy and perfectly sweet.
Ingredients
- 1/2 cup butter room temp
- 3/4 cup granulated sugar
- 1 large egg room temp
- 1 teaspoon vanilla
- 2 cups Self Rising Flour
- 1/2 cup Milk I used whole milk
- 1 1/2 cups blueberries fresh
crumb topping
- 1/2 cup Light Brown sugar
- 2 Tablespoons granulated sugar
- 1/2 cup All Purpose flour
- 1/4 teaspoon salt
- 4 Tablespoons Butter cold and cubed
Glaze
- 1/2 cup powdered sugar
- 3 Teaspoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Prepare an 8x8 baking pan, I sprayed mine with baker's joy. Rinse and drain blueberries. Measure 2 cups of self rising flour , take 2 tablespoons from it and coat the blueberries .
- Cream together butter , sugar , vanilla and egg.
- Add A little flour at a time
- Alternating with milk
- Mix until light and fluffy
- Fold in the flour coated blueberries .
- Spread into a 8x8 prepared pan
Crumb Toping
- In a medium bowl mis together the flour , sugar and salt . Cut in the butter with a pastry cutter or fork until the butter is like small pebbles.
- Spread Crumb topping over the batter evenly
- Baked in preheated oven for 55-60 minutes
Glaze
- Once the cake is cooled mix the glaze in a small bowl
- Drizzle the glaze over the cake
- Store in a covered dish for up to 3 days
Video
Notes
All nutritional information is estimations and can greatly different with brands and cooking techniques
Nutrition
Calories: 440kcalCarbohydrates: 68gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 63mgSodium: 204mgPotassium: 107mgFiber: 1gSugar: 41gVitamin A: 539IUVitamin C: 2mgCalcium: 44mgIron: 1mg
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