Dutch Blueberry Cake*

To pacify my craving for a blueberry SOMEthing,

I made this snack cake!

Blueberry season is almost here... BUT!!!, I was

disappointed to find out the"closest to here" U-Pick 

blueberry farm will NOT be having any U-Pick

blueberries this year!  You can read why at:

http://www.blueberryhaven.net/

As stated, ONLY "already picked" blueberries can be 

ordered ahead of time and will cost $20 per 5-qt.  pail.

INGREDIENTS:

For The Cake...

• 3/4 cup sugar
• 1/4 cup vegetable oil
• 1 large egg
• .......
• 1/2 cup milk
• .......
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• .......
• 2 cups fresh blueberries, or well-drained frozen/thawed.

For The Topping...

• 1/4 cup butter, slightly softened
• 1/3 cup flour
• 1/2 cup granulated sugar
• 1/2 tsp. cinnamon

DIRECTIONS:

• Grease and flour (or spray) a 9x9-inch baking dish.
• Cream together the sugar, oil and egg until lemon-colored.
• Stir in milk.
• Sift together flour, salt, baking powder and very gently stir into the creamed mixture, just until incorporated.
• Gently fold in the blueberries.
• Spread batter into a greased and floured 9"x9" square baking dish.
• For the topping:  Cut the butter into the flour/sugar/cinnamon mixture.  Mix well and sprinkle over the top.  (I did this in my food processor.)

Below:  This is how it looked before baking...

In pre-heated 375-degree oven, bake for about 45 

minutes, or until inserted toothpick comes out clean.

Below:  This is how it looked when done...

And, later,....it looked like this!

YUMM-O!  (We added a ball of ice cream to this!)

*  Recipe from:  https://www.turkeyhill.com/recipes/lancaster-county-recipes/dutch-blueberry-cake-recipe.aspx  Since the recipe was 

without a picture, I was pleasantly surprised to see how the 

finished product turned out!