• 2 cups all-cause flour
  • three/4 cup granulated sugar
  • 1/4 cup butter, room temperature
  • 3/four cup milk
  • 1 egg
  • 2 half teaspoons baking powder
  • 3/four teaspoon salt
  • 2 cups fresh blueberries


  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 2 teaspoons milk

Crumb Topping

  • 3/4 cup granulated sugar
  • 1/three cup plus three tablespoons all-motive flour
  • 3/4 teaspoon floor cinnamon
  • 1/four cup plus 2 tablespoons butter, room temperature


  1. Preheat the oven to 375°F/a hundred ninety°C
  2. Spray a nine″ Springform pan with nonstick spray and set aside.
  3. In a medium bowl combine all the Crumb elements with a fork or pastry cutter till they may be combined. Set aside.
  4. In a huge bowl blend together all of the cake components besides the blueberries and blend till on the whole easy. Fold inside the blueberries.
  5. Spread the cake batter into the organized pan and pinnacle calmly with the crumb topping.
  6. Bake for 40-50 minutes till a toothpick inserted inside the middle comes out clean.
  7. Allow the cake to cool for 10 mins inside the pan. Loosen the edges of the cake from the pan with a butter knife and then dispose of the edges of the pan.
  8. For the glaze mix collectively all of the elements collectively until smooth after which drizzle on pinnacle of the cake.
  9. Serve warm or at room temperature.