INGREDIENTS
4 tablespoons butter (room temperature)
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour (9 ounces)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 1/2 cups fresh blueberries
Topping
4 tablespoons butter (room temperature)
1/2 cup brown sugar (packed)
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
PREPARATION STEPS
- Grease and flour a 9-inch square baking pan. Heat oven to 375F.
- In a mixing bowl with an electric mixer, beat the 4 tablespoons of butter with 3/4 cup granulated sugar until creamy; add the egg and vanilla; continue to beat until smooth and well blended.
- Combine the 2 cups of flour, baking powder, and salt in a small bowl.
- Add the flour mixture to the butter mixture, alternating with a 1/2 cup of milk and beating until smooth after each addition. Gently fold the blueberries into the batter.
- Spread the batter into the prepared baking pan.
- In a medium bowl, combine the 4 tablespoons of room temperature butter with the brown sugar, 1/3 cup of flour, and 1/2 teaspoon of cinnamon; blend well with a pastry blender, fork, or fingers to form crumbs.
- Sprinkle topping crumbs over the batter. Bake the cake in the preheated oven for 35 minutes.
- Remove the cake from the oven and allow it to cool. Slice it into squares and serve.
This recipe was provided by Chef Todd Perrin, Co-Owner & Chef of Mallard Cottage, WaterWest Kitchen & Meats and The Inn by Mallard Cottage in St. John’s, Newfoundland as part of my Instagram LIVE show Takin’ a Bite – Meet the…