The moment I saw this over at Lynda's Recipe Box I knew I just had to make this! I wasn't too sure how my husband and kiddos would take to it but let me tell you...They LOVED it! My husband immediately put a huge scoop of ice cream on top while it was still hot and devoured it! I hope there's still some left for breakfast in the morning! Let me know if you try it!
Ingredients: For the cake- 2 cups of cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 4 tablespoons (2 ounces) of unsalted butter, room temperature 3/4 cup sugar 1 large egg 1/2 cup milk- I've used whole and 2%, both with good results 3 cups of fresh blueberries For the topping- 1/2 cup sugar 1/3 cup cake flour 1/2 teaspoon cinnamon 4 tablespoons butter, chilled- 2 ounces Directions- Preheat the oven to 375 degrees. Spray a 9x9 inch glass baking dish with cooking spray. In a medium bowl whisk together the flour, salt, baking powder and ground nutmeg. Set aside. In a large bowl, beat the softened butter and the sugar together until creamy and fluffy. Add the egg and beat well. Add 1/3 of the flour mixture and 1/3 of the milk, and beat until incorporated. Repeat until the ingredients are combined. Gently stir in the blueberries and pour cake mixture into the prepared pan. For the topping: In a small bowl combine the sugar, flour and cinnamon. Add the cold butter in chunks, and mix with a fork or pastry blender until there is a crumb-like mixture. Sprinkle the sugar mixture over the cake. Bake on the middle rack of the oven for about 35 minutes, or until golden. I tested with a tooth pick and my cake took about 45 minutes. Cool 10 minutes before serving.