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Prep time
1 hour
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Cook time
50 minutes
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Serves
10-12
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Ingredients
- CRUMBLE TOPPING
-
375 grams
All Purpose Flour
-
30 grams
Cinnamon Powder
-
5 grams
Salt
-
280 grams
Butter
-
375 grams
Light Brown Sugar
- CAKE
-
170 grams
Butter (room temp)
-
300 grams
Sugar
-
100 grams
Eggs (2 pieces)
-
7 grams
Vanilla Extract
-
3.5 grams
Baking Soda
-
3.5 grams
Baking Powder
-
2 grams
Salt
-
315 grams
All Purpose Flour
-
300 grams
Milk
-
200
Ripe Blueberries
Directions
-
FOR THE CRUMBLE:
Mix together until crumble like consistency and set aside.
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FOR THE CAKE:
Mix the butter and sugar until creamy. Add the eggs and vanilla. Finally alternate the dry ingredients with the milk until you have a uniform mixture. Fold in half the blueberries.
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BAKING:
Place baking paper in a 12 inch by 9 inch baking pan and spray with cooking spray. Place the rest of blueberries on top scattered though out. Place all the crumble mixture on top and bake at 375F in a conventional home oven for 40-50 min or until a toothpick comes out clean.
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