Monday, May 30, 2016

Blueberry Crumb Cake

Blueberry Crumb Cake 
by Judy Giordano

¼ Cup Butter  
2 Cups Flour
¾ Cup Sugar 
2 teasp. Baking Powder
1 Egg  
½ teasp. Salt
½ to ¾ Cup Milk  
2 Cups Blueberries

Crumb Topping:
½ teasp Cinnamon      ½ Cup Sugar      ¼ Cup Soft Butter
½ Cup Sugar                1/3 Cup Flour

Mix Butter to soften, add in sugar and egg-mix well (approx. 2 minutes).
Combine dry ingredients (for cake) and add to mixer in small amounts alternating with the milk.
Stir in the blueberries.

Combine the Crumb Topping ingredients and sprinkle over cake batter.

Bake in a greased 8x8x2 pan @ 350 degrees F for 50 minutes.

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