BLUEBERRY CRUMB CAKE http://thecafesucrefarine.com/2011/06/blueberry-crumb-cake_08/ Blueberry Crumb Cake FOR CAKE 2 cups all purpose flour 2 teaspoons baking powder ¾ teaspoon salt 1 stick butter ¾ cup sugar 1 large egg ½ cup milk 1 pint blueberries FOR TOPPING ¾ cup sugar 1 cup all purpose flour 1 stick butter, melted 1 teaspoon cinnamon 1. Preheat oven to 375˚. Grease a 10 inch tart pan with a removable bottom or a 9 inch square baking pan, dust with flour, knocking out excess (or spray with baking spray). 2. Combine flour, baking powder and salt, set aside. With electric mixer cream butter and sugar until light and fluffy, then beat in egg and milk. Add flour mixture in batches, beating until just combined. Gently fold in blueberries. 3. For topping, combine all ingredients and mix with a fork until large clumps form. Sprinkle topping evenly over cake batter with your hand, trying to keep dough in fairly large clumps. 4. Bake in middle of oven for 35-45 minutes, or until tester comes out clean. Check after 20 minutes and cover with foil if top is getting too brown. (I usually cover for the last 20 minutes.)