Blueberry Crumble Cake

So last week was a flurry of entertaining. It all went well, some better than others. For Tuesday night's dessert I made this Blueberry Crumble Cake. It was quite tasty, even if I did bake in an 8-inch cake pan when the recipe clearly called for a 9-inch! Oh well. My only complaint as I mentioned last week was that the blueberries settled to the bottom. It didn't effect the taste, but the presentation was a little off. See what you think.

Blueberry Crumble Cake
2/3 cups raw sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup lowfat buttermilk
1 cup blueberries
3 Tablespoons demerara sugar
3 Tablespoons unbleached all-purpose flour
1 Tablespoon butter, melted
1 teaspoon cinnamon

Preheat oven to 350 degrees. Coat a 9-inch cake pan with organic cooking spray; line bottom of pan with parchment paper. Coat paper with spray.

Beat 2/3 cups sugar and 1/4 cup butter at medium speed of mixer for about 5 minutes. Add vanilla and egg; beat well. In a separate bowl, combine flour through salt. Add flour mixture to creamed mixture alternating with buttermilk, begin and end with flour. Stir in blueberries by hand.

Pour into cake pan. Combine remaining ingredients in a small bowl. Mix until it resembles coarse meal. Sprinkle over the top of cake.

Bake at 350 degrees for 40 minutes, or until toothpick comes out clean. Cool on wire rack.

Serves 8

Happy Eating!