Blueberry Crumb Cake

Serving Size: 16 Squares

Ingredients

For the Cake:

• 1/2 stick Butter
• 1 Tablespoon (additional) 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 Whole Milk
• 2 cups fresh or frozen blueberries

For the Topping:

• 3/4 sticks Butter
• 1/2 cup Sugar
• 1/2 teaspoon Cinnamon
• 1/2 cup Flour
• 1/4 teaspoon Salt

Directions:

1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, and a salt. Stir and set aside.
3. Use a hand mixer to mix 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat.
4. Microwave the apples in 30-second intervals until slightly softened. Stir in apples until evenly distributed.
5. Pour the batter into a greased 9 x 13 inch baking pan.
6. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
7. Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

Recipe Adapted from The Pioneer Woman