Blueberry Buttermilk Breakfast Cake
- four cups all-purpose flour
- three tablespoons. Baking powder
- one c. baking soda
- one c. salt
- half cup butter
- one cup sugar
- two eggs
- one c. one teaspoon vanilla extract
- two cups of milk
- two cups of fresh blueberries
- 2/3 cup all-purpose flour
- 2/3 cup sugar
- six tablespoons. softened butter
Preparation: thirty minutes › Cooking: forty five minutes › Preparation: one hour fifteen minutes
Preheat oven three hundred fifty °F (175°C). Grease and grease a 13″ x 9″ rectangular baking dish.
In a bowl, combine four cups of flour, baking powder, baking soda and salt. the reserve.
In a large bowl, beat half cup butter and half cup sugar, until mixture is fluffy. Add the eggs, one at a time, then add the vanilla. Alternately, add the flour mixture and milk. Toss the berries.
In a small bowl, mix 2/3 cup of flour and 2/3 cup of sugar. Cut six tablespoons. butter into the mixture, until crumbly. Sprinkle over cake.
Baking for forty five to sixty min