Blueberry Crumble

I don't love to bake...there I said it. There are a couple reasons why baking is not my bag, baby. One, because everything has to be measured out precisely. When I'm cooking I like to add a little of this and a little of that to create a masterpiece. And secondly, I don't love sweets. I hear you all gasping, but it's true. I'd much prefer salt over sweetness. But when I sit down after a meal with a "nice cup of tea" I do enjoy an occasional fig newton or graham cracker. Nothing too sweet, which I think is why I love this blueberry crumble cake.

The recipe was given to me from my aunt, who enjoys eating sweets as much as she does baking them. When we lived in South Boston she'd always send down a couple pieces of this delightful cake because she knew how much we enjoyed it. Then when we moved, we both started to miss the little treats she would leave us, so now I've started to bake this on occasion. Not too often, because it doesn't last much more than a day in our house and Brian likes to keep svelte. ;)

So here's the recipe....

Ingredients:
3/4 cup of sugar
1/4 cup of margarine
1 egg
1/2 cup of milk
2 cups of flour
2 tsp of baking powder
1/2 tsp of salt
2 cups of blueberries (I only use 1 cup and it's the perfect blueberry/cake ratio)

Crumb mix:
1/2 cup of sugar
1/3 cup of flour
1/2 tsp cinnamon
1/4 margarine or butter room temperature

Preheat oven to 375.

In a small bowl mix together all the ingredients for the crumb mix. Mash with a fork to a crumble consistency.

In a separate bowl, blend sugar, margarine on medium speed (or just mix together if you don't have an electric mixer). Add in egg and milk on low speed. In another bowl, mix together flour, baking powder and salt. Then add to the wet ingredients a little at a time as you stir. Flour blueberries and then fold into the mix.

Grease and flour a 9x9 baking dish. Spread the cake mix and then sprinkle the crumb mix on top. Bake for 30 minutes.