For the crumb topping:
6 Tbsp. unsalted butter, melted
1¼2 C. packed light brown sugar
1 tsp. cinnamon
3¼4 C. flour
For the cake:
2 C. flour
11¼2 tsp. baking powder
6 Tbsp. unsalted butter, melted
2¼3 C. sugar
2 large eggs
1 tsp. vanilla
1¼2 tsp. almond extract
1¼2 C. milk
2 C. blueberries
Topping: Heat oven to 325° degrees. Prepare a 9-inch square glass or
ceramic baking dish or a 9-inch nonstick baking pan. Combine butter,
brown sugar and cinnamon. Beat with an electric mixer until blended
and smooth. Add the flour, mixing just until mixture forms crumbs.
Set aside.
Cake: Combine flour and baking powder. In a large bowl, beat butter
and sugar until smooth. Add eggs, vanilla and almond extract. Beat
for 2 minutes. Reduce speed to low and beat in half of the flour
mixture. Add milk, mixing until just blended. Add remaining flour
mixture, mixing until batter is smooth. Stir in blueberries with a
spoon. Spread batter evenly in prepared pan. Sprinkle with reserved
crumb topping. Bake for about 50 minutes, until wooden toothpick
inserted in the center of cake comes out clean. |
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