Blueberry Crumb Cake

Do you purchase those big baskets of Blueberries at Costco? I do and I seem to forget just how much they contain! We had berries on our cereal, berries as snacks and we still had blueberries. This recipe proved to be a winner. It is just what a breakfast cake should be--moist, not to sweet, full of fruit and plenty of streusel topping.
You could top with ice cream and call this a dessert. But since it is full of healthy blueberries I'll probably enjoy it for breakfast. Tis the season for berries. I can't wait to make it again.

Blueberry Crumb Cake
5 tablespoons softened butter
2 cups flour
2 heaping teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup whole milk
2 cups fresh blueberries

Topping
1/2 cup flour
1/2 cup sugar
6 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons coarse sugar

For the cake--Preheat oven to 350. Grease a 9x13 inch baking pan with butter or Pam.
Mix together flour, baking powder, cinnamon and salt. Set aside.
Cream the butter and sugar with an electric mixer, add the egg and vanilla--mix until combined. Add the flour mixture alternately with the milk until just combined. Gently fold in blueberries. Pour the batter in the prepared pan.
For the topping--Combine the flour, sugar, butter, cinnamon and salt. Cut together using two knifes or a pastry cutter. Sprinkle topping on top of the batter. Sprinkle with coarse sugar.
Bake 35 minutes until a toothpick comes out clean. Do not over bake--no one likes dry cake!
Serve warm with a little softened butter. I personally like a dollop of  whipped cream on top.
Printable recipe
I found this recipe on The Pioneer Woman's Blog.