Ah blueberries. By now you know that I love them. Love how much you can make with them. Love picking them. Love, love, love blueberries.
Sunday was our parish picnic. We were asked to bring a dessert. But what to bring? A pie? Brownies? Cookies? All great ideas, but everyone brings those to a potluck. I wanted to bring something that could sit in the heat, and boy was it hot, and still be good. And different. I’m all about the different.
This is an easy recipe, that packs a ton of flavor.
- 2 C flour
- 2 t baking powder
- ½ t salt
- ¾ C sugar
- ¼ C butter
- 1 egg
- ½ C milk
- 3 C blueberries (I used the fresh ones I had picked last month that were frozen-frozen berries are going to work better in the batter)
- ½ C sugar
- ½ C flour
- ½ t cinnamon
- ¼ C butter, softened
Preheat oven to 375. Grease a 13-by-9 baking dish.
Combine all topping ingredients in a small bowl, pressing with fork or pastry blender to combine.
In a medium bowl, mix together flour, baking powder and salt. In a large mixing bowl, cream sugar and butter —the result will be a bit clumpy. Add egg, mix to combine with electric beater. Alternately mix in flour mixture and milk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
With a spoon, gently fold in blueberries. The batter will be very dense, so go easy on the berries! That’s why I used frozen!
Spread into greased dish. Crumble topping over surface of cake and bake 45-50 minutes or until toothpick comes out clean.
Once cool, cut into squares and serve!
I used the wrong size pan when I made this. I used a 9×9 dish. It was still heavenly. It also calls for shortening in the batter instead of the butter, but I used butter. I don’t think it made too much of a difference.
Here’s the orignal post by G-ma’s Bakery. Love her site. She has some great things there.