I'm going to say this right up front. This recipe is sinful. I would recommend only making it when you are having a get together. You really don't want this hanging around the house! It really is that good!
INGREDIENTS
Crumb Topping
- ¾ cup granulated sugar
- ⅓ cup plus 3 tablespoons all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ cup plus 2 tablespoons butter, room temperature
Cake
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup butter, room temperature
- ¾ cup milk
- 1 egg
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- 2 cups fresh blueberries
Glaze
- ½ cup powdered sugar
- ¼ teaspoon vanilla
- 1 teaspoon milk
INSTRUCTIONS
- Preheat the oven to 375°F/190°C
- Spray a 9" Springform pan with nonstick spray and set aside.
- In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
- In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
- Spread the cake batter into the prepared pan and top evenly with the crumb topping.
- Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.
- For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
- Serve warm or at room temperature.
The recipe says to fold 2 cups of blueberries into the cake batter. I found that the batter was quite thick and this was hard to do. I folded 1 cup in and sprinkled the rest on top after putting it into the pan. I also made up more glaze than they did. The more the better, right?
