Blueberry Crumb Cake ~ Adapted from The Pioneer Woman Cooks

Cake
1/4 c plus 1 T butter, softened
3/4 c sugar
1 egg
1/2 t vanilla
2 c flour
2& 1/2 t baking powder
1/2 t salt
1/4 c half & half
1/2 c milk
2 to 3 c fresh blueberries

Topping
6 T butter
1/2 c sugar
1/2 t cinnamon
1/2 c flour
1/4 t salt

2 T sugar to add after baking, optional

Preheat oven to 350°.

In medium bowl, combine flour, baking powder, and salt; set aside.

In large bowl, cream butter and sugar. Add egg and vanilla; mix until combined. Add flour mixture and milk (with half&half) alternately in three additions until incorporated. Gently fold in blueberries until evenly distributed.

Spray a 9 x 13 inch baking pan with non-stick cooking spray. Pour in cake batter and spread until even.

In third bowl (or using the empty bowl from the flour mixture), combine topping ingredients and cut together using a pastry cutter. Sprinkle over top of cake.

Bake cake 40 to 45 minutes, or until golden brown. Sprinkle last 2 T sugar over cake immediately after removing from oven, if desired. Store loosely covered at room temperature.

Serve warm as dessert with ice cream or as breakfast with softened butter or unsweetened whipped cream. Serves 12.

Chef's Note: Who am I kidding? I didn't need any ice cream or whipped cream, I just ate it warm right from the pan!