Recipe by Sarah Chana
My mom is a magnificent cook, and this blueberry cake has been a favorite for many generations of people around the world. It is very forgiving, freezes very well, and can easily be doubled for a 9"x13" pan. While fresh blueberries are best, I stock up on them when in season, freeze them, and then bake this cake with frozen berries, and it is still wonderful. One issue in our family, though, is that some of us (who shall remain nameless) annoy others by picking off all the crumbles from the top, thereby diminishing the experience for everyone else. What can I say? It's hard to resist!
Top Review by jrt26
Excellent Cake! However I did use frozen blueberries instead of fresh. I also used margarine and 2% milk because that is what I had on hand. It turned out like one gigantic muffin mmm! The topping didn't really get crumbly though. Maybe because I used margarine vs. butter? Very good though and easy to make. I just spread a little margarine on top of each piece. Enjoy!
- 1⁄4 cup butter or 1⁄4 cup margarine
- 3⁄4 cup sugar
- 1 egg
- 2 cups flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 cup milk (I use soymilk to keep it dairy-free)
- 1 pint blueberries
- 1⁄2 cup sugar
- 1⁄4 cup butter
- 1⁄3 cup flour
- 1 teaspoon cinnamon
Directions See How It's Made
- In a large bowl, beat together the butter, sugar, and egg till well blended.
- Sift or mix together dry ingredients in another bowl.
- Add to creamed mixture slowly, alternating with milk/soymilk; mix well.
- Fold in blueberries.
- Pour into greased 8" square pan.
- Mix together topping ingredients until large crumbles are formed.
- Sprinkle over batter.
- Bake at 375F for about 45 minutes.
- Try not to pick off all the topping before your loved ones get a chance at it!