This moist cake will be loved no matter when you serve it. It can be used for a snack as you’re having your morning coffee, for brunch, or even as a dessert, served with a bit of whipped cream. You can really substitute any fruit you like in place of blueberries. In the spring strawberries work well.
4 1/2 C all purpose flour divided
2/3 tsp salt
1 Tbsp baking powder
2 1/2 cups granulated sugar, divided
2 sticks butter, softened
2 large eggs
1 C milk
4 C blueberries
2 Tbsp cinnamon
1 stick cold butter
Preheat oven to 350 F and grease a 9×13 pan
Sift together the flour, baking powder and salt into a medium sized mixing bowl.
Mix 1 1/4 C granulated sugar and softened butter in a large bowl. Cream with an electric mixer at medium speed until mixture becomes light and fluffy and a slightly lighter shade. Add eggs and beat well. Add milk and the flour mixture making sure to mix well after each addition.
Using a spatula or large spoon, fold in blueberries and spoon into prepared baking pan.
Combine remaining sugar, flour, and cinnamon in a small bowl and using a pastry cutter, cut in cold butter until the mixture is crumbly.
Sprinkle the mixture on the top of the batter and bake for about 1 hour, or until a toothpick or knife inserted in the center comes out clean.
