INGREDIENTS
Crumb Topping
1 cup all purpose flour
½ cup light brown sugar
3 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
6 tablespoons butter melted
Cake
1 ¾ cup flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ cup unsalted butter softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup whole milk
2 cups
fresh blueberries
INSTRUCTIONS
Preheat oven to 350 degrees. Grease an 8×8 inch pan.
In a small bowl whisk together the flour, brown sugar, granulated sugar, and cinnamon. Using a fork stir in the melted butter. Continue stirring until coarse crumbs form. Cover the bowl with plastic wrap and place it in the refrigerator.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a large bowl, using a stand or hand mixer on medium speed, beat the butter and sugar until light and fluffy. Reduce the speed to low, add the egg and vanilla extract, and mix just until combined. Add the the flour mixture and the milk alternating between the two, mixing just until combined. Remove the bowl from the mixer and gently fold in the blueberries.
Spoon the batter into the prepared baking dish and sprinkle evenly with the crumb topping. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for at least 30 minutes before slicing.