I Made, I Ate, I Wished...

As mentioned before, "Everyday Food: Great Food Fast" is currently taking up a large part of my cooking life.  I have so many new recipes I'm waiting to try and taste.  Having spent the long weekend in Maine on the lake, incorporating blueberries in my meals seemed only natural. I made blueberry crumb cake, ate blueberry crumb cake, and now dream of having more blueberry crumb cake....

My idea of the perfect reading material

A piece of blueberry crumb cake

Ingredients

4 tbs butter (room temp)
1 1/2 cups of flour
1 1/2 tsp of baking powder
1 1/2 tsp of sald
1/4 tsp of ground all-spice (makes all the difference!)
3/4 cup of sugar
1 large egg
1/4 cup of buttermilk
1 1/2 cups of blueberries (frozen or fresh)

For the Streusel Topping:
1 cup of flour
1/2 cup of packed brown sugar
1/2 cup of cold butter

How to Make

Set the oven at 350F and in a large bowl, mix the dry ingredients (flour, baking powder, salt, all-spice).  In another bowl, beat the sugar and the butter until smooth, and add the egg.  In rotation, add the wet mix and the buttermilk to the dry ingredients. Once everything is combined (it will be very thick!), add the blueberries.  Put the batter in a 9x9 buttered dish.  

For the streusel topping, mix and flour and brown sugar together until combined.  Then, cut the cold butter into cubes and add to the bowl, beat until butter is combined.  Even spread the topping over the crumb cake batter, and cook for 45-50 minutes (check using a knife to make sure it is fully cooked)

I plan on making this again this summer, it was a great dessert and also eaten for breakfast the next morning.