Blueberry boy bait

[barleychown]

Cake ingredients:

2 cups and 1-2 Tbsp of flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries
Crumb Topping:

1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon
             OR

Cream Cheese Frosting:

4 oz. cream cheese
1/3 cup confectioner’s sugar
2 tbsp. honey
Directions:

1) Preheat the oven to 375°F. Grease an 8-inch baking pan.

2) Sift together the 2 cups of flour, baking powder and salt. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan.

3) Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter. OR if making the cream cheese frosting, whip ingredients for frosting together until creamy. Spread on cake after it is baked.

4) Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake. Serve.

* I use frozen berries because they are super easy to stir in, but you can use any.

[Penny]

All i can say is YUMMMMMMMM!!!

[Triss]

Oh yum... that looks so good.

[barleychown]

It's really quick to put together. And while baking it makes the house smell AWESOME! 

[Penny]

Hmmm, i have everything but the unsalted butter, mine has salt.

[barleychown]

So does mine. Doesn't seem to make a difference.    Maybe decrease the added salt a bit.

[Penny]

Hmm, good idea, that would work.

Maybe i`ll make that this weekend........need some more blueberries, i keep frozen ones in the freezer too and all i have is 1/4 cup, not even that......the kids make smoothies with them.

[Jessica]

This sounds yummy!  I have some unsalted butter and some frozen blueberries right now.  Might have to make it tonight.   Thanks Sarah!!

[Tina]

Why is butter unsalted or sweet cream. You'd figure if it was called sweet cream it wouldn't be salty. I can never tell the difference. I do keep some unsalted at all times in my freezer.
Do you make it with the cream cheese or the crumb most of the time, Sarah?

[Dianna]

 

[bestofour]

I might just break down and make it too.

[barleychown]

I do the crumb topping...mainly because I'm too impatient to wait for the cake to cool. 

[Jessica]

I forgot about this until I checked in here.  Guess I could make it now and we could eat it for breakfast   I might just do that.

[barleychown]

We usually eat it in the mornings...and then pick at it all day. 

[Jessica]

It's in the oven right now.  I hope I made it right.  The batter is really thick?

[Jessica]

James had a piece as soon as it came out of the oven last night and said it was great.  Him and I both ate it for breakfast this morning.  It was really good. 

[barleychown]

It's in the oven right now.  I hope I made it right.  The batter is really thick?

Yep...scared me the first time, too. Just push it down into the pan.