We have about 7 guys on the crew building our home. These are some of the finest men you will ever find. They are hard-working, honest and top-notch craftsmen. About once a week, I like to treat them with some type of homemade goodie. They know I am a health food nut, and they often tease me about sneaking wheat germ and flax seed into their baked items. Well, there isn’t too much healthy about this cake today, except for the blueberries and pecans!
2 c. flour
2 1/2 t. baking powder
1/2 t. salt
1/4 c. butter, softened
1/2 c. granulated sugar
1 egg, lightly beaten
1/2 c. milk
1 pint fresh blueberries
Grease an 8×8 pan. Whisk dry ingredients. In separate bowl, beat butter, sugar and egg until fluffy. Stir in flour mixture alternately with milk, beating after each addition until smooth. Stir in 1/2 c. blueberries. Pour into prepared pan. Spread remaining blueberries on top of batter. Sprinkle with the following topping:
1/4 c. brown sugar, 3 T. flour, 1/2 t. cinnamon, 2 T. butter and 1/2 c. chopped pecans. Cut butter into this mixture until crumbly.
Bake 350 for 45-50 minutes or until edges pull away from pan. I drizzle a powdered sugar glaze over this while still warm. By the way, I doubled this recipe for a 9×13 pan.
Oh, my! This looks divine! I love me some blueberries!
I made this, years ago and it was a staple, in our home. Recently, it seems to be reappearing and you have reminded me that I want to make it again.
mmmmmm…..definitely on my list to make. The blueberries have been so lush this year!
How lucky are those workers to have you baking for them! This is scrumptious! Blueberries are my favorite baking fruit.
I have so enjoyed meandering through your blog. The posts are heartfelt and the recipes simple and delicious looking. This buckle will be on our table next week!