Blueberry Crumble Recipe

After buying a big container of blueberries, and wanting to bake something other than blueberry muffins, I decided to try and make a Blueberry Crumble for the first time.

I used this recipe from Taste of Home, and the blueberry crumble turned out amazing.

The blueberry-filled cake was light and fluffy, and the topping was crumbly and delicious!

Blueberry Crumble (recipe credit Taste of Home)

Ingredients

• 1/4 c butter, softened
• 3/4 c sugar
• 1 egg
• 2 c flour
• 2 t baking powder
• 1/4 t salt
• 1/2 c milk (I used rice milk)
• 2 c fresh blueberries

TOPPING:

• 2/3 c sugar
• 1/2 c flour
• 1/2 t ground cinnamon
• 1/3 c cold butter, cubed

Directions

• Preheat oven to 375°F
• In a small bowl, cream together the butter and sugar until light and fluffy. 
• Beat in egg. 
• In a separate medium blow, combine the flour, baking powder and salt.
• Add the flour mixture to the butter mixture.  
• Pour in the milk.
• Fold in blueberries.
• Pour into parchment-lined 9x9 baking pan. 
• Make the topping by combining the sugar, flour and cinnamon in a small bowl.
• Cut in butter until crumbly and sprinkle the mixture over the batter.
• Bake for 40-45 minutes.