Blueberry crumble cake

With its juicy blueberries and crunchy topping, this cake is perfect for serving to company — or eating for breakfast!

Start to finish: 1 hour 20 minutes (20 minutes active)
Servings: 10

Ingredients

Crumble
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup melted butter

Cake
• 1-1/4 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 tablespoon baking powder
• Pinch of salt
• 1/2 cup melted butter
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup milk
• 1-1/2 cup frozen or fresh blueberries

Directions
1. Preheat oven to 350 ºF. Line a 9-inch square cake pan with parchment paper.
2. In a medium bowl, combine the dry crumble ingredients and then add the butter. Mix and set aside.
3. In another bowl, combine flour, white sugar, baking powder and salt.
4. In a third bowl, cream the butter and brown sugar. Gradually mix in the vanilla, eggs and milk until smooth.
5. Add a third of the flour mixture at a time, gradually combining the ingredients until you have a uniform batter. Add the blueberries and stir.
6. Pour the batter into the prepared cake pan and top with the crumble.
7. Bake for about 1 hour, or until a tooth pick inserted in the middle of the cake comes out dry.
8. Serve as is or with a scoop of vanilla ice cream.