Blueberry crumb cake recipe

This Blueberry Crumb Cake recipe is a fantastic addition to any brunch! Light and moist on the inside bursting with juicy blueberries and topped with a wonderful crunchy topping.



INGREDIENTS
For the Cake:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (120g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter

INSTRUCTIONS
 Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.

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