TBT Recipe: Blueberry Crumb Cake
Experience the freshness of home-picked blueberries in this soft, rich Blueberry Crumb Cake, perfect for any time of day—great with ice cream or whipped cream!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingbythebook.com.
Cooking tools:
- Stand mixer
- Baking dish
- Baking sheet
- Oven
- Mixing bowl
- Pastry cutter
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Sifter
- Toothpick
- Plastic wrap
Ingredients
- 1 cup of Cinnamon Sugar Crumb Topping [see yesterday’s post]
- 3 cups unbleached all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ pound [2 sticks] salted butter
- 2 eggs
- ¾ cup whole milk
- 1 teaspoon pure vanilla extract
- 3 cups blueberries, fresh or frozen [fresh is better!]
- ¼ cup confectioners’ sugar, whipped cream or ice cream for topping [optional]
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