I got the itch to bake the other day even in this hot and humid weather. Thank goodness for AC. I had bought a pint of blueberries and thought that I would make some muffins to share and freeze. For some reason, I decided not to use one of my go-to recipes and try something new. I broke out a couple of my small local PTA and church cookbooks to find a recipe.
Lo and behold there was a recipe for Blueberry Crumb Cake in the cookbook from the church where Hubby and I were wed. One problem.... the ingredients sounded yummy, but there was no oven temp or cooking time listed. This is a common problem with these types of home-town cookbooks. This recipe really sounded delicious though. Lots of butter and sugar...okay so not very healthy but yummy.
So I searched through some of the cookbooks and came up with 350 degrees for 30 minutes. The crumb cake came out perfectly and it is so very delicious. I have added this to my recipe box to make again in the future. It even looks good.
Here is the recipe for Blueberry Crumb Cake:
1/2 cup butter or margarine
1/2 cup sugar
2 cups flour
1/4 tsp. salt
3 tsp. baking powder
2/3 cup milk
2 cups blueberries
1 Tbsp. lemon juice
Preheat oven to 350 degrees F. Cream butter, add sugar, beat until creamy. Add egg and beat until light. Combine flour, salt and baking powder, add to first mixture alternately with milk. Put into a greased 13x2x2 inch pan. Mix blueberries with lemon juice and sprinkle on top of dough.
Prepare topping by combining
1 cup sugar
1 cup flour
1 1/2 tsp cinnamon
Cut in 1/2 cup slightly softened butter or margarine with pastry blender until crumbly. Sprinkle on top of blueberries.
Bake at 350 degrees F for about 1/2 hour.
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