Blueberry Crumb Cake

While living in Germany, we had a forrest behind our housing development with walking trails. Along the trails were wild blueberry bushes. Wild blueberries grow on low bushes about 18 inches off of the ground and the berries are tiny, not at all like the cultivated blueberries that you can find in the grocery store. The first time I took my kids out to pick blueberries, it took us an hour to gather enough to make this Blueberry Crumb Cake. They were not anxious to pick blueberries again any time soon! However, we did pick blueberries again and again while we lived there. And, we really enoyed them knowing how hard we had worked to pick them.

Last week a local farm had blueberries on sale. Although they were not local, I was glad to get some anyway and I came right home and made this cake with them. I am pleased to know though, that my local farm does have blueberry bushes growing and that they will be ready for the public to pick for the first time next summer. 

Blueberry Crumb Cake

Cake
¼ cup butter, melted
½ cup sugar (raw or white)
1 egg
½ cup milk
2 cups white whole wheat flour
2 tsp. baking powder
½ tsp salt
2 cups blueberries

Stir together butter, sugar, egg and milk. Add flour, baking powder, and salt. Stir just until combined and add blueberries. Spread into a greased 9X9 pan. 

Crumb Topping
½ cup sugar (raw or brown)
3 Tbsp. white whole wheat flour
1 tsp. cinnamon
3 Tbsp. melted butter

Stir together sugar, flour, cinnamon, and butter. Sprinkle evenly over cake batter. Bake at 375º for 35-40 minutes or until lightly browned. Serve warm. 

This post has been linked to Grace at Home.