“I WANT IT NOW” – Veruca Salt

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We had some people over Sunday night for dinner and while the entrée was decent the dessert was fabulous.  This is another fantastic recipe from the Pioneer Woman and I do believe you can switch out fruit if you’re not a blueberry fan.  This recipe looks complicated but I promise you it was super fast and easy.  If you are like me and have a very nice Kitchen Aid mixer on your countertop that rarely gets used….. this is a great excuse to plug it in.  Enjoy!

Blueberry Crumb Cake

  • ½ sticks Butter
  • 1 Tablespoon (additional) Butter
  • ¾ cups Sugar
  • 1 whole Egg
  • ½ teaspoons Vanilla Extract
  • 2 cups All-purpose Flour
  • 2-¼ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ¾ cups Whole Milk
  • 2 cups Fresh Blueberries

FOR THE TOPPING:

  • ¾ sticks Butter
  • ½ cups Sugar
  • ½ teaspoons Cinnamon
  • ½ cups Flour
  • ¼ teaspoons Salt

 

Preparation:

  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder, and a salt. Stir and set aside.
  3. 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 over beat. Stir in blueberries until evenly distributed.
  4. Grease a 9 x 13 inch baking pan. Pour in batter.
  5. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
  6. Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter
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