Blueberry Crumb Cake

Growing up Mom made blueberry muffins at least once a week. Usually on the day she was off from work. This began my love of blueberry muffins. She used a box mix so when I married and started making blueberry muffins myself I used a box mix also. A few years ago I started looking for a homemade recipe because I love the idea of making things from scratch. Now, I would like to eliminate processed foods. I tried several recipes but honestly nothing was as good as the bakery style (which isn't even made anymore) that one company had.

Fast forward to a couple of years ago and someone brought blueberry crumb cake to church for breakfast. I didn't eat it that day but it looked really good and the topping resembled the crumb topping on the bakery style box mix. So, I got the recipe and it tasted just like the box mix. The cake was delicious and the crumb topping was fabulous.

Even better that the recipe was for a cake instead of muffins since that is easier to make. I would like to try it sometime in a muffin pan but haven't get around to it yet. Last Sunday it was my turn to bring breakfast so I made the blueberry crumble cake, refrigerated it to bake the next morning. It snowed just enough for us to stay home so we ended up having it for breakfast. I cut it in squares and put the rest in the freezer. I have gotten a piece out a couple of times for breakfast. I love it paired with scrambled eggs and bacon. I guess that is what Mom always had plus the salty compliments the sweetness of the cake.

The crumble mixture on top is my favorite.

I had a piece this morning actually. Of course it is good with coffee.

Blueberry Crumb Cake

2 cups all purpose flour

1 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup vegetable shortening (I substitute butter)

1 cup milk

2 eggs

1 1/2 cups fresh or frozen blueberries

Grease a 9X13 pan. Sift together dry ingredients. Cut in shortening. Combine milk and eggs, then add to dry ingredients. Mix lightly. Fold in blueberries. Spread in pan. Cover and refrigerate overnight.

The next day:

Preheat oven to 375 degrees. Make topping.

1 cup sugar

1/2 cup all purpose flour

1/4 cup butter, melted

Mix together until crumbly. Sprinkle over batter. Bake uncovered 25-30 minutes until topping is lightly browned.