This crumb cake is like a coffee cake, not too sweet, which fits my taste. I often eat it with a cup of coffee or tea in the afternoon. I do substitute raspberries or blackberries for blueberries depending on what berries I have on hand when I want to make it. No surprise, it comes out great every single time.
YIELD
8 servingsPREP
20 minCOOK
45 minREADY
1½ hrsIngredients
Directions
Combine flour, ½ cup sugar, dash of salt and butter.
Mix with pastry blender or fork until crumbs form. Measure ¾ cup and set aside.
Press remaining crumbs over bottom and ¾ inch up sides of a 9 inch cake pan.
Combine blueberries, lemon juice, ½ cup sugar, tapioca, salt, and cinnamon; let stand 15 minutes.
Spoon blueberry mixture into crumb lined pan.
Bake in preheated 425 degree oven for 20 minutes.
Sprinkle with reserved crumbs, bake 20 to 25 minutes longer or until crumbs are golden brown.
*Delicious served warm with ice cream.
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