"cut" together (using a pastry cutter or two knives/forks until it is in small clumps
1 c. sugar
1 c. brown sugar
2/3 c. flour
1/2 c. butter
1 t. cinnamon
Cake:
1 1/2 c. sugar
1/2 c. butter
2 eggs
2 t. vanilla
1 c. milk
3 c. flour
4 t. baking powder
1 t. salt
blueberries (thawed or fresh)
Mix together wet ingredients and add the dry until fully incorporated. Then, hand-stir in 2 - 3 c. blueberries (if you add them frozen it takes about 10 more minutes to cook and the top just gets more brown and crusty while the inside is trying to cook).
Grease and flour a 9x13 pan. Pour in cake batter and then cover with the crumble topping. Cook at @ 375* for about 45 minutes. Serve warm with blueberry syrup.
Recipe adapted from Grandma Freeman
