Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) milk
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups (300g) fresh blueberries (or frozen, thawed and drained)
  • ½ cup (60g) all-purpose flour for crumb topping
  • ½ cup (100g) brown sugar, packed for crumb topping
  • ½ teaspoon ground cinnamon for crumb topping
  • ¼ cup (60g) unsalted butter, melted for crumb topping

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the cake pan or line with parchment paper.
  2. In a bowl, combine flour, brown sugar, and cinnamon for the crumb topping.
  3. Stir in melted butter until crumbly. Set aside.
  4. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  5. Add egg and vanilla, then mix well.
  6. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  7. Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
  8. Gently fold in blueberries.
  9. Transfer the batter to the prepared cake pan.
  10. Sprinkle the crumb topping evenly over the batter.
  11. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  12. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.