Blueberry Crumb Cake

• FOR THE CAKE:
• 12 Tablespoons Butter, Melted And Cooled
• 2-2/3 cups Packed Light Brown Sugar
• 3 Large Eggs
• 1/3 cups Milk
• 1 teaspoon Vanilla Extract
• 2-2/3 cups All-purpose Flour
• 3 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2-1/2 cups Fresh Blueberries
• 1/2 cups Chopped Walnuts (optional)
• FOR THE CRUMB TOPPING:
• 1/4 cups Butter, Melted And Cooled
• 1 cup All-purpose Flour
• 2 Tablespoons Light Brown Sugar

1. Preheat oven to 350 F. Spray a 9 x 13 inch baking pan with cooking spray and set aside.
2. In a large bowl mix butter and sugar. Stir in eggs one at a time then stir in milk and vanilla. Set aside.
3. In a medium bowl sift flour, baking powder and salt. Gradually stir the flour mixture into the wet ingredients until combined. Fold in blueberries and walnuts.
4. Combine the crumb topping ingredients in a small bowl and mix together with a fork until you have nice crumbs.
5. Spread batter into the prepared baking pan and sprinkle with crumb topping. Bake for 40-45 minutes or until a cake tester inserted into the center comes out clean.

cake, butter, brown sugar, eggs, milk, vanilla, allpurpose, baking powder, salt, fresh blueberries, walnuts, crumb topping, ubc, allpurpose, light brown sugar

Taken from tastykitchen.com/recipes/desserts/blueberry-crumb-cake-4/ (may not work)