Blueberry Crumb Cake

AHHHH!!!

It’s tomorrow.

I am going to get my wisdom teeth taken out!!!!

I am strangely excited. How weird am I?

In other news I have successfully mastered the Sherlock theme song on the piano, created my first tumblr account, and started reading The Complete Sherlock Holmes which is almost 2000 pages long.

p.s. I heard you whisper nerd, fangirl, and obsessive simultaneously. Isn’t it weird how I can deduce your thoughts exactly?  (te he he, see what I did there?)

*giggle* british blokes *swoon*

Now to another obsession. Food. That can be enjoyed while watching Sherlock episodes, in case you have an appetite for adventure this weekend. The game is… something!

Blueberry Crumb Cake (adapted from sweetannas.com)

crumble:
1/2 C brown sugar
1/2 C flour
3/4 t cinnamon
3/4 t nutmeg
1/2 C softened butter

cake:
2 C flour
2 t baking powder
1/2 t cinnamon
3/4 C sugar
1/4 C softened salted butter
1 egg
1 t vanilla extract
1/2 C milk (mixed with 1 T vinegar, let sit for 5 min before use)
3 C blueberries (feel free to use frozen without thawing)

preheat oven to 375 F. Grease 8″ square pan and set aside.

In med bowl, combine the crumble ingredients and mix well. Set aside.

In another bowl, whisk flour, baking powder,  and cinnamon.

In a large bowl cream butter and sugar. Add egg and vanilla. Add flour and buttermilk  alternately.

Stir in blueberries and be careful not to break them.

Spread batter into pan and sprinkle crumble topping.

Bake 60 min, use the old toothpick trick to see if its ready. Cool before serving.

Enjoy!

Love,
Kelsey