 | | Directions |
- Butter the bottom of a 9" x 13" cake pan. Preheat the oven to 350°F.
- In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla to the butter and sugar mixture and then beat until mixed in evenly.
- In a small bowl mix the flour, baking powder and salt together. Gradually add the dry ingredients to the batter, alternating with the milk. Mix until mixture is all blended.
- Pour the batter into the buttered cake pan. Spread batter out evenly to cover bottom of the pan.
- Go through the blueberries and discard any blemished or spoiled berries. Spread the blueberries evenly over the batter.
- Mix the topping by combining the sugar, flour, cinnamon, and salt in a bowl and stir with a fork. Cut the cold butter into pieces and add to the other ingredients. Use a fork to work the butter in until all the ingredients are a crumbly texture.
- Sprinkle the topping evenly over the berries. Bake uncovered for 40 minutes at 350°F.
- The blueberries should be bubbling and the topping should be a golden brown when done. Serve while warm. Serve with ice cream if desired.
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Prep Time: 1 hour
Cook Time: 45 minutes
Container: 9" x 13" baking dish
Servings: 12
|  | | Ingredients | | - | | 1/2 cup butter, softened (do not melt) |
| - | | 1 cup sugar |
| - | | 2 eggs |
| - | | 2 teaspoons vanilla |
| - | | 1 1/2 cups flour |
| - | | 3 teaspoons baking powder |
| - | | 1 teaspoon salt |
| - | | 2/3 cup milk |
| - | | 4 cups blueberries (2 pints) |
| - | | TOPPING: |
| - | | 1 cup sugar |
| - | | 2/3 cup flour |
| - | | 2 teaspoons cinnamon |
| - | | pinch of salt |
| - | | 3/4 cup butter, cold |
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