Fresh Dish Foodie Whitney adds fresh blueberries to a traditional crumb cake made with pantry staples. Enjoy for a sweet breakfast, snack, or dessert.
Ingredients:
1 cup white sugar
1 tsp. baking powder
3 cups all-purpose flour.
1 cup shortening
1 egg
¼ tsp. salt (optional)
1 pinch ground cinnamon
4 cups blueberries, fresh
½ cup white sugar
3 tsp. cornstarch
Directions:
Preheat the oven to 375°F. Grease a 9”x 13” pan.
In a medium bowl, stir together 1 cups sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon. Use a fork, or pastry cutter to blend in the shortening and egg. Dough will be crumbly.
Pat half of dough into the prepared pan.
In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the blueberry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
