I've used all frozen blueberries, all fresh, or a combo of the two and you honestly can't go wrong with any of them. Whatever looks good or is on sale, will work just fine. I always have a few bags of frozen blueberries on hand so I am always prepared to make this recipe!
Ingredients:
Crumb Topping
4tbl butter, melted
1/2 cup flour
1/2 cup powdered sugar
dash of cinnamon
pinch of salt
Cake
2 cups flour
3/4 cup sugar
1/4 cup butter, melted
3/4 cups milk
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
2 1/2 tsp baking powder
3/4 tsp salt
2 tbl powdered sugar
1 cup frozen blueberries
1 cup fresh blueberries
Directions
Preheat oven to 375 degrees. Spray a 9x9 pan (or muffin tin, or loaf pan) with nonstick spray.
In a small bowl combine crumb topping and set aside.
In a large bowl mix together the cake ingredients except for the powdered sugar and blueberries. (Just until combined, don't over mix!)
Coat the blueberries in a separate bowl with the powdered sugar.
Fold the blueberries carefully into the batter, being sure not to break up the blueberries.
Spread the batter into prepared pan and top evenly with the crumb topping.
Bake for 40-50 minutes until a toothpick comes out clean.
Let cool and sprinkle with powdered sugar.
I hope you enjoy!
