Rosie's Country Baking: Blueberry Crumb Cake Squares

This is my kind of crumb cake ~ a thin layer of cake - not too sweet, covered with a layer of fresh blueberries, then smothered with a thick layer of chunky cinnamon-brown sugar crumb topping. Soft, fruity and crumby ~ the perfect cozy snack, even better with your favorite cup of warm coffee or tea.

Recipe:

Crumb Topping

2 1/2 cups all-purpose flour

1 cup packed light brown sugar

2 tsps. cinnamon

1/2 tsp kosher salt

2 sticks - 8 oz unsalted butter

Cake

1 1/2 cups all-purpose flour

2 1/2 tsps. baking powder

1 tsp kosher salt

1/2 cup whole milk

1/2 cup granulated sugar

2 Tbsps vegetable oil

1 large egg at room temp

1 Tbsp pure vanilla extract

1 pint - 2 cups fresh blueberries

1 Tbsp flour

confectioners sugar for sprinkling

Spray a 9" x 13" pan with baking spray. Make the crumb topping: in a large bowl, sift together the flour, brown sugar, cinnamon and salt, stir to combine. Melt the butter in the microwave, let cool to room temp the pour the melted butter over the flour mixture. With your fingertips work the mixture into nice large crumbs, set aside.
Make the cake: in a large bowl stir together the flour, baking powder and salt. In a med bowl, whisk together the milk, sugar, oil, egg and vanilla and add this wet mixture to the flour mixture. Stir until the flour is absorbed. Spread the batter over the prepared pan with a small offset spatula. In a med bowl toss the blueberries with the 1 Tbsp flour. Sprinkle the blueberries evenly over the cake. Scatter the crumb topping over the top, it will look like a lot, but trust me - its perfect. Bake rotating the pan throughout the baking process, total time about 45 mins until toothpick in the center comes out clean. Remove from oven and cool on a rack. Sift confectioners sugar over top and cut into large squares or mini bite size squares.
Adapted from The Seasonal Baker by John Barricelli