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Blueberry Crumb Cake

Here is a light and delicious blueberry cake with a delightful crumb topping. I made this to accompany a chicken parm dinner as I figured it would be a light ending to yet another fulfilling meal. Great choice. It is not too sweet and definitely will make an appreciated breakfast or snack treat. I used fresh blueberries, but frozen would suffice.

Blueberry Crumb Cake

2 cups unbleached flour
2 tsps. baking powder
1/2 tsp. salt
1/4 cup butter, softened to room temp.
1/4 cup brown sugar
1/4 cup white sugar
2 eggs
1/2 cup milk
1 pint fresh or frozen blueberries

Crumb Topping
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup unbleached flour
1/2 tsp. cinnamon
3 tbsp. butter

1. Preheat oven to 350*.
2. Cream butter and sugar til fluffy. Beat in eggs and milk.
3. Stir in flour, baking powder, and salt. Mix thoroughly.
4. Fold in blueberries. Mixture will be stiff.
5. Spoon into a greased and floured 9X7 pan for a thick cake and 9X9 for a thinner one.
6. Prepare crumb mixture by mixing sugars, flour, cinnamon, and butter. Sprinkle on top of batter.
7. Bake for 40-45 minutes or until it passes the cake test.

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