Blueberry Cake with Cinnamon Crumble
1 ¾ cups Pillsbury™ Best™ All-Purpose Flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons butter
1 teaspoon vanilla extract
½ cup milk
2 cups blueberries (room temperature)
Heat oven to 350°F. Spray 9x9-inch baking pan with non-stick spray. Lightly flour pan and set aside.
In a large bowl, beat butter and sugar with electric mixer until blended. Add eggs and vanilla extract and beat until well combined.
In a medium bowl, combine flour, baking powder and salt.
Add 1/3 of flour mixture to large bowl of butter mixture; beat until blended. Add ½ cup of milk to batter, beat until blended. Add remaining flour mixture, blend until well combined.
Add blueberries to batter. Mix gently by hand until combined. Spread batter into prepared baking pan.
Combine topping ingredients and mix with fork or fingers until crumbs form. Sprinkle topping over batter.
Bake 40 to 50 minutes, or until toothpick inserted in center comes out clean.
Serving Size (1-3" Square (128g)), Calories 360 (Calories from Fat ), Total Fat 14g (Saturated Fat 8g, Trans Fat 0.5g), Cholesterol 55mg, Sodium 270mg, Total Carbohydrate 56g (Dietary Fiber 1g, Sugars 33g, Includes 29g Added Sugars), Protein 4g, Potassium mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate mg, Vitamin B6 mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C mg, Vitamin D 0mg, Calcium mg, Iron 0mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.