Lemon Blueberry Crumb cake

Happy Fourth of July! Blueberries are readily available at the markets and I felt it was time to make a crumb cake with all of the blueberries that I've purchased. I decided to make the recipe in a loaf pan rather than a square 8"x8" pan but both work well for the ingredients/measurements.

Ingredients:

1 and 3/4 cups of flour

1 stick of butter, melted

1/2 cup of sugar

1 and 1/4 Tsp baking powder

1 Tbsp vanilla extract

1 Tbsp lemon extract

1 pint of blueberries, washed

1 egg, lightly beaten

1/2 cup of sour cream

For the topping:

6 Tbsp of butter, melted

2 Tsp cinnamon

1/4 cup of flour

1/4 cup of brown sugar

6 Tbsp of confectioner's sugar

Directions:

Line the loaf pan or square baking pan with parchment paper and grease the pan with either butter or cooking spray. Preheat the oven to 350 degrees.

In a bowl, combine the egg, melted butter, sugar, vanilla and lemon extracts and stir until well combined.  Add the flour, baking powder, sour cream continuing to stir until the ingredients are fully mixed together.  Fold in the blueberries, reserving a handful to add to the top of the crumb cake.  Pour the batter into the lined baking pan.

For the topping, add the sugar, flour, cinnamon in a mixing bowl and cut in the butter using a pastry blender or fork.  The lumps of butter will blend with the sugar/flour mixture to form crumbs and spread along the top of the batter in the baking pan.  Add the remaining blueberries to the top and bake in the oven for 35-40 minutes or until cake has fully cooked through. You'll want to stick a toothpick or cake tester into the loaf to ensure that no wet ingredients remain.  

Once cooled, sprinkle additional confectioner's sugar over top and enjoy. This is one recipe that won't last very long in your house due to its popularity. Mine only lasted 2 days at most and that's because my friends and family must have eaten it for breakfast, lunch and possibly dinner! I'll need to make another batch soon.