Blueberry Crumb Cake
1/2 cup butter or margarine
3/4 cup sugar
1 egg
2 cups sifted flour
2 tsps baking powder
1/2 tsp salt
1/3 cup milk
1 can (1 lb 5 oz) blueberry pie filling
1/2 cup sugar
1/8 cup flour
1/2 tsp cinnamon
1/8 tsp salt
2 tbsps butter
In a bowl cream the half cup of butter or margarine until light.
Gradually beat in the 3/4 cup sugar. Beat in egg.
Sift together the four, baking powder and slat. Add flour to creamed mixture alternately with the milk. Mix well.
Spread 1/2 the batter in a greased baking pan 9" x 9" x 2". Cover with 3/4 blueberry filling. Spoon on remaining batter and top with remaining blueberry.
In a bowl stir the 1/2 cup each of sugar and lour together with the cinnamon and salt. With two knives or pastry blender cut in the 2 tbsp of butte until well blended. Sprinkle these crumbs over filling evenly.
Bake in 375° oven 40 minutes or until cake starts to leave the sides and is lightly browned. Test for doneness. Cool. Cut into squares.
