Buzz Over Blueberries

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(Sacramento, CA)
Thursday, July 26, 2007
1 stick soft butter
2 teaspoons cinnamon
2/3 cup flour
½ cup sugar
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 stick soft butter
1½ cups sugar
2 eggs
1 cup milk
4 cups fresh blueberries
  1. Wipe a 9 x 13-inch baking pan with the inside of the butter wrappers, greasing the pan well in the corners. Preheat oven to 350 degrees, rack in middle.
  2. Get out 1 small bowl and two large bowls. Make the topping: In the small bowl, mash the butter, cinnamon, flour and sugar with your fingers until mixture just forms crumbles. Set aside.
  3. For the cake, into a large bowl sift flour, baking powder and salt.
  4. In a second large bowl, beat butter and sugar until light and fluffy. On low speed, beat in eggs one at a time, stopping just as each is absorbed into the mixture.
  5. On low speed, add portions of the sifted flour mixture alternately with milk, ending with flour.
  6. Gently stir in blueberries. Transfer batter to baking pan. Top with cinnamon crumbles.
  7. Bake 45 minutes. A toothpick inserted into the center of the cake should come out clean.