Ingredients

The following ingredients have 10 Servings
  • 3/4 cup butter - softened
  • 3 eggs
  • 3 tsp. baking powder
  • 3/4 cup milk
  • 3 cups blueberries
  • 1 1/2 cup sugar
  • 3 cups all purpose flour
  • 1/2 teaspoon table salt
  • 1 cup flour
  • 4 tsp. cinnamon
  • 4 tbsp. light brown sugar
  • 1 stick cold butter cut into small pieces
  • Mix all of the topping ingredients together by pulsing in a food processor until crumbly.
  • 8 ounces unsalted butter (softened)
  • 6 ounces cream cheese (softened)
  • 3 cups powdered sugar
  • 2 teaspoon vanilla extract
  • juice from 1/2 lemon
  • zest from 1 lemon

Instruction

  • for the cake
  • In one bowl combine the flour, baking powder and salt.
  • In a large bowl with mixer at medium speed cream the softened butter and sugar until light and fluffy.
  • Add in the eggs one at a time beating after each addition. Add the flour mixture and the milk and vanilla - alternating after each addition.
  • Crush 1/2 cup of blueberries and fold into the batter. Fold in the remaining whole blueberries.
  • Lightly grease and flour two 8 inch cake pans. Line bottoms with parchment paper.
  • Evenly divide the batter between the two pans and spread evenly.
  • Top each layer with the crumble. (Recipe above)
  • Bake in a preheated 375 degree oven for 30-35 minutes.
  • Test with a toothpick and if the toothpick comes out clean they are done.
  • Allow pans to cool for 10 minutes in pans, then remove and place on cooling rack and allow to
  • cool for another 30 minutes.