Blueberry Crumb Cake

March was the month of big gatherings. M's cousins were visiting from London and we were hosting them for a dinner and late night drinks party. Was a great opportunity to bake something and we didn't let it pass. The family loved this simple cake but with a crumb crispy topping that took it to a whole new level. Delish! Hope the cousins keep coming....

Ingredients

For the crumb
1/2 stick butter
1/4 cup sugar
1/4 tsp cinnamon powder
1/4 cup flour
pinch of salt
1/2 cup roughly chopped Pecans (Optional)

For the cake
35 gms butter (1/4th stick + 1 tbsp)
1 cup all purpose flour
1 egg - small
1/4 tsp vanilla extract
slightly less than 1/2 cup sugar
slightly less than 1/2 cup milk
1 1/4 tsp baking powder
Pinch of salt
1 cup blueberries (we had dried blueberries with us but fresh would go even better and create a more moist cake)

Method

Cake
1. Stir flour, baking powder and salt in a bowl.

2. In a separate bowl, mix egg and melted butter. Then combine this with milk.

3. Mix ingredients from both the bowls till totally incorporated.

4. Stir in Blueberries till evenly distributed.

Crumb
In a bowl, mix all ingredients. Use cold butter and make a coarse mix.

Assembly for bake
1. Pre- heat the oven at 175 degrees.

2. In a greased dish (approx 9 X 10 inch size dish), spread cake batter evenly (2 cm height)

3. Spread crumb mix evenly on top. 

4. Top it with chopped Pecans.

4. Bake for 40 - 45 mins till golden brown.