Blueberry Crumb Cake

If you love blueberries as much as I do, you will love this cake!  Now that blueberries are in season, I stock up and freeze them for later.  I just pop them in the freezer right from the store or place them in plastic zipper bags.  When you're ready to use your blueberries, rinse under cool water to thaw, then drain.

Blueberry Crumb Cake
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup sugar
1 egg
1/2 cup milk
1/3 cup oil
1 heaping cup of blueberries

Crumb Topping:
1/2 cup flour
1/4 cup sugar
1/2 tsp. cinnamon
3 Tbsp. cold butter

In a small bowl, mix flour baking powder, salt and sugar, set aside.   In a medium bowl mix egg, milk and oil.  Add dry ingredients.  Pour into a greased square pan.  Scatter blueberries over the top.

Using a mixer or pastry blender, beat topping ingredients until mixture resembles fine crumbs.  Sprinkle on top of blueberries.  Bake at 350 degrees for 40 minutes or until cake is done.

Hint:  I use a batter bowl with tall sides for mixing the crumbs.

Sour Cream Coffee Cake

You can serve this cake with brunch, or as a quick and easy dessert with lunch or dinner.  Coffee cakes are delicious anytime of day!

1/4 cup butter, softened
1/2 cup sugar
1 egg
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream

Topping:
1/3 cup chopped pecans
2 tablespoons brown sugar
1 teaspoon cinnamon

Cream butter and sugar.  Add egg; beat well.  Stir in flour, baking powder and soda.  Add sour cream.  Pour into a greased 8" baking pan. 

Mix Topping ingredients and sprinkle over batter.  Bake at 350 for about 20 minutes or until toothpick comes out clean.