Blueberry Crumb Cake!

Guest post from my good friend Jamie Philo

Okay, so you could say I've been experimenting a lot in the kitchen lately. This whole new wife thing has basically shown me that my small recipe repertoire was about enough to feed my hungry, hungry...husband (he's not a hippo, he's just hungry. All the time.)

I would take this opportunity to introduce you to my sous chef - who has come SO well in handy for making things in bulk and with time effectiveness - buutt, my photos came out poorly from my last cooking adventure. Yes, my crock-pot is my sous chef, and she refused exposure on this blog today simply due to unflattering flash exposure from my quick snapshots. She's already as big as they come I'm pretty sure, but I chose her that way (considering I received a 2 qt, 6 qt crock pot at bridal showers as well but kept the one I have!) Needless to say, I'm going to do pulled pork or a whole chicken again next week and take time to incorporate a steady hand for some nicer shots :-p

So I figure that ramble would be enough of an introduction about me - probably m

ore accurate than one that makes me sound normal!

For today - I have for you, blueberry cake!

Okay..so it was supposed to be crumb cake. I may or may not have added enough flower for the top to be crumbly, but come on, its still cake!

This was a true quickie, and easy one so I figured why not?

First, I'll admit that much of my inspiration comes from The Pioneer Woman - she's a little bit of a hero to me these days. Makes me wish I lived on a ranch somethin' awful. Just someone stage an intervention once I start trying to make Isaiah wear a cowboy hat, for his sake!

Confession: have not tasted this yet. Serving it to some friends tonight with fingers crossed and back up option at the ready!

Ingredients - according to the pioneer woman...

• 1/2 stick Butter
• 1 Tablespoon (additional) Butter
• 3/4 cups Sugar
• 1 whole Egg
  
  
• 1/2 teaspoon Vanilla Extract
• 2 cups All-purpose Flour
• 2-1/4 teaspoons Baking Powder
• 1/2 teaspoon Salt
  
  
  
  
• 3/4 cups Whole Milk ( I used 2 percent because its what I had on me!)
• 2 cups Fresh Blueberries
• FOR THE TOPPING:
• 3/4 sticks Butter
• 1/2 cup Sugar
• 1/2 teaspoon Cinnamon
• 1/2 cup Flour
• 1/4 teaspoon Salt

Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Mix em'together and set them aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add the egg and vanilly. Then goes in the flour and milk gradually until its all a nice yummy batter.

Grease a 9 x 13 inch baking pan. Pour in batter. Do not not not eat all the batter. That is an extra step that is something I have to include for people like me. This way I will only try the batter rather than spoon it in!

Sooo my crumbly top didn't quite come out like hers did - make sure you add enough flour when making the crumbly stuff! So add the butter, flower and sugar and cinnamon and cut it all up with knives to get the crumbly consistency.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle some sugar on the top, cut it up and serve! Yum.