Blueberry Crumb Cake

Instructions:
Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or round cake pan.

Step 2: Prepare the crumb topping by mixing flour, brown sugar, and cinnamon in a bowl. Stir in melted butter until crumbly. Set aside.

Step 3: In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 4: In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet mixture alternately with milk, beginning and ending with flour mixture. Mix until just combined.

Step 5: Gently fold in blueberries. Pour the batter into the prepared pan and spread evenly.

Step 6: Sprinkle the crumb topping evenly over the batter.

Step 7: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.

Storage information:
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Can be frozen for up to 2 months. Reheat in the microwave or oven if desired.