Blueberry Crumb Cake

1/4 C. butter, softened (I used vegan butter)

3/4 C. Sugar

1 Egg

1 1/2 C. Flour ( I used gluten-free 1-2-1 replacement flour)

1 1/2 tsp. Baking powder

1/2 tsp. salt

1/3 C. Milk (I used unsweet soymilk)

3/4 tsp. vanilla

1 1/2 C. fresh blueberries

Topping:

1/4 C. Butter, melted

1/4 C. Sugar

1/3 C. Oat Flour

1/4 C. Oats

Preheat oven tp 350 (if using glass, preheat to 375). Cream the butter and sugar. Then add the egg and beat well. Add the dry ingredients alternating with the wet ingredients and continue to beat well. Add the blueberries and mix them by hand. Press “dough” into a greased and floured 9” X 5” baking dish. Mix the topping ingredients together with a spoon. Spread on top of the “dough.” Bake for 45 mins in a glass pan or 55 minutes in a metal pan. Let cool and cut into 15-18 pieces. You can freeze the pieces to have for later.

Note: I toss the blueberries in flour before adding to the dough so they don’t get all smooshed and run purple/blue through it.

The memory: Every summer we would go blueberry picking as a family. My mother would do three things with the fresh blueberries— make this cake (she got the recipe from a dear friend, Sue M.), blueberry pancakes, and freeze the rest to use though out the fall and winter.

(In my previous blog, I mentioned looking for the recipe.)

And I can tell you it is YUMMY!