Blueberry Crumble

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup butter
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 5 cups blueberries, washed and stemed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup packed brown sugar
• 1 cup flour
• 6 tablespoons butter, at room temperature

Recipe

• 1 preheat oven to 350 degrees.
• 2 butter and flour a 10 inch springform pan and set aside.
• 3 in a medium bowl sift together the flour, baking powder, and salt.
• 4 set aside.
• 5 with an electric mixer in a large bowl cream together the butter and sugar until light and fluffy, around 3-4 minutes.
• 6 turn down to low and add the egg and vanilla.
• 7 when well combines alternately add the flour mixture and milk.
• 8 turn off mixer and gently fold in berries.
• 9 pour batter into prepared pan, sprinkle topping generously over cake.
• 10 bake for 60 minutes or until a toothpick comes out batter free.
• 11 remove from oven and cool on a wire rack.
• 12 after 30 minutes slide a knife around the edges to loosen and remove side.
• 13 to make topping:
• 14 cut in the butter using a pastry blender or a fork, not your hands, until fine crumbs form.
• 15 now use your hands to form some large clumps.
• 16 you can make this a day or two before making the the blueberry crumble, just store covered in the fridge.