Blueberry Crumbcake

This is blueberry crumbcake. It was one of my most popular breakfast treats at the market. People would buy 6 or 8 pieces at a time! It is super delicious and loaded with blueberries! The vanilla base cake covered with blueberries then topped with a rich, buttery crumb. It is hard to beat this crumbcake!

For the crumb:

5 cups flour
2 cups brown sugar
1 Tablespoon cinnamon
1/2 teaspoon salt
2 cups melted butter

For the cake:

3 cups flour
1 cup sugar
4 teaspoons bsaking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
4 teaspoons vanilla
2 pints blueberries

First prepare your sheet pan by spraying it well. Set aside.

Heat your oven to 325*

In a large bowl, place all the crumb ingredients except the melted butter. Set aside.

Now in a large bowl place the cake ingredients and whisk them till they are well blended.

Now pour the batter into the sheet pan, it will be a relatively thin layer. Now cover the batter with 2 pints of blueberries.

Now blend the crumb topping with a whisk, now add the melted butter and blend well with a wooden spoon then finish with your hands. It is very important to mix the crumb topping after the cake is in the pan because when you do it first and have it sitting there, it gets weird…trust me…LOL