Blueberry Cake

This recipe is my Mom's specialty, and my Dad’s favorite dessert. Ever. So I’ve made this recipe a lot over the years.

The true beauty of this recipe is that it is so easy.

And you could easily swop out the blueberries for apples, if you want to make an Apple Cake for fall.

And while Blueberry Cake feels nice and summery, you really can make it all year round. It's like a giant blueberry muffin, but better.


Blueberry Cake
Note: For this recipe, use a 9” pie plate, or a shallow 10” pie plate

INGREDIENTS:

Cake:

• 1 1/2 Cups Flour
• 2 ½ tsp Baking Powder
• ½ Cup Sugar
• 4 Tbsp Butter, melted
• ¼ Cup Milk
• 1 Egg
• 1 pint Blueberries

 
Crumb Topping:

• 1/3 Cup Flour
• ½ Cup Sugar (note: if using apples, increase the sugar to ¾ Cup)
• 4 Tbsp Butter, softened
• ½ tsp Cinnamon

PREPARATION:
1.  Preheat the oven to 350F.

2.  Sift together the flour, baking powder, and sugar.

3.  Add the 4Tbsp of melted butter, and use a hand mixer to beat it all together.

4.  Add in the milk and the egg, and continue beating until the dough comes together (note: it will not be very smooth).

5.  Grease and lightly flour the pie plate.

6.  Spread the dough evenly with your hands.

7.  Place the blueberries on top, and spread them out almost to the edges.

8.  Assemble the crumb topping, and spread over the blueberries.

9.  Bake at 350F for 40-50 minutes.
 

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