Blueberry Swirl Crumb Cake

This Blueberry Crumb Cake recipe is amazing! It's great for breakfast and even better for dessert with vanilla ice cream. I adapted the recipe from The Pioneer Woman, and I must say even I was impressed with how delicious it was! Dolce was very impressed with it too...here she is waiting for her piece...

Ingredients:

FOR THE CAKE:

• 5 tablespoons butter
•  3/4 cups sugar
•  1 whole egg
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
•  1/2 teaspoon salt
•  3/4 cups milk (I use almond milk)
• 1 pint fresh blueberries

FOR THE TOPPING:

• 6 tablespoons cold butter
•  1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup flour
• 1/4 teaspoon salt

Method:

Start by creaming together the butter and sugar. Once creamed, while the mixer is going, add the egg and vanilla. 

In a separate bowl, combine the flour, baking powder and salt. Alternate adding part of the dry mixture with the milk until you have it all combined.

Add the blueberries to the batter. This is where you can add as much or as little as you like. I personally like A LOT of blueberries in my cake.

*Tip: Roll the blueberries around in flour to prevent them from all falling to the bottom of the cake.

Gently stir the blueberries into the batter and set aside...

Mix the topping ingredients (butter, sugar, flour, cinnamon and salt) in a separate bowl with a pastry blender or a fork until it becomes a crumb. 

Pour the batter into a 9x9 pan (you can make them thinner by using a 13x9 pan instead, but I like a thick piece of cake! 

Sprinkle the cake with the crumb topping evenly. 

Bake the cake in a 350° oven for about an hour or until a toothpick comes out clean and the cake is golden brown on top. Sprinkle with sugar. Cut into squares and enjoy! :)