Blueberry Crumb Cake

I woke up early this morning,  4am to be exact.  After falling asleep at 9pm ish.

I decided to bake for the office.

Blueberry Crumb Cake here we go:

Topping:
5 tablespoons all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, cold is fine
Pinch of salt

Cake:
2 cups minus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
Zest of 1 lemon
1 large egg
1 teaspoon vanilla extract
1 pint fresh blueberries, clean and dry
1/2 cup half n half

Heat oven to 375°F. Butter a 9-inch round baking pan (with at least 2″ sides) and dust it lightly with flour; line it with a round of parchment paper.

Prepare the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.

In a medium bowl, whisk flour, baking powder, and salt until combined. In a large bowl, beat butter, sugar and zest together until light and fluffy. Add egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be very stiff, but don’t fret. Fold blueberries into cake batter until evenly distributed.

Scoop cake batter into prepared pan and smooth so that it is flat.  Sprinkle with prepared streusel.  Bake in heated oven for 40 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before flipping it out onto a cooling rack, removing the parchment paper lining, and flipping it back onto a plate.

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