Blueberry Crumble Cake

“I found this recipe last week on Family, Friends, & Food. I made a double batch and took one of them to potluck. Easy! I think this recipe would make good muffins, too! Yum!” – Melissa

Blueberry Crumble Cake

1/4 cup butter
3/4 cup sugar
1 egg
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (if using frozen, do not defrost)

Preheat oven to 375 degrees. Cream together butter and sugar. Add egg through salt. Then, fold in the blueberries. (I like to coat the blueberries in a couple tablespoons of flour before folding them into the batter. It really helps!) Pour into buttered 10-inch quiche pan.

For the topping:
Inredients
1/2 cup butter
1 cup sugar
2/3 cup flour
1 teaspoon cinnamon

Cream together butter and sugar. Add flour and cinnamon until combined and crumbly. Sprinkle over the top of the cake batter in the prepared pan. Sprinkle with powdered sugar, then bake for approximately 25-30 minutes or until the top is lightly browned.