On our last day of vacation, we had the blues...blueberries that is. And so I decided to make a blueberry crumb cake from this recipe.
What's different about this cake is that the batter is extremely thick and had a streusel crumb topping made with brown sugar, flour, salt and butter. I didn't use all of the topping because I was in a slightly smaller pan and it seemed like there was a lot of flour.
It baked into a bubbly and delicious crust that had both a sweet and salty flavor.
The crusty top and moist crumb are perfect with a cup of tea or coffee!