BLUEBERRY CRUMB CAKE

Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes.

BLUEBERRY CRUMB CAKE also makes great muffins

CAKE
1/4 cup organic butter, softened
3/4 cup sugar
1 JUMBO egg
1/2 cup whole milk
1/2 teaspoon PURE vanilla
2 cups flour
2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon lemon zest
2 cups small wild blueberries

• Preheat oven to 350 degrees.
• Spray a 10 inch spring form pan with non-stick spray.
• In a large bowl cream butter with sugar.
• Add egg, blending well.
• Sift together flour, baking powder and salt.
• Alternately add flour mixture and milk, beating until well blended.
• Fold in lemon zest and blueberries.
• Spread into prepared pan.

TOPPING
1/4 cup organic butter, softened
1/3 cup flour
1/2 cup quick cooking oats
1/2 cup sugar
1 1/2 teaspoon cinnamon
1/3 cup brown sugar
2 tablespoons chilled butter, sliced thin

• In a medium bowl mix together softened butter, flour, oats, white sugar and cinnamon until well blended.
• Sprinkle on top of cake.
• Sprinkle brown sugar on top evenly.
• Place chilled butter slices randomly around.
• Bake 40-45 minutes until cake tester comes out clean from middle of cake.