Good morning!  It's Sunday and I couldn't think of a better start for your day than this delicious blueberry crumb cake.

Obviously, I have a serious sweet tooth.  city girl cupcakes was born out of my obsession with baking, particularly things that are made, in large part, of sugar and sweet cream butter.  Sorry, Dr. Oz.

I have to say that it's more than the taste that lures me into the kitchen.  I love the whir of my kitchenaid mixer, the exact measuring that is the science of baking and the way the fresh aromas fill my house!  It would be impossible to eat all the things that I bake, so the last bit of enjoyment (and perhaps the best bit) comes from giving my baked goods away.  Nothing is prettier than a cellophane package tied with grosgrain ribbon holding something yummy inside!!  Baking is fulfilling on so many levels!

Speaking of give-aways, there are 10 days left to register for the "Something Borrowed" contest.  Remember to tell your friends to visit the blog and enter.  Each time they do, your name is entered an additional time into the drawing.  Our next contest is ready to go, so stay in touch!!

Back to breakfast...

Here is the recipe for Blueberry Crumb Cake.  You could use other berries as they sit on top of the cake batter, but blueberry is my favorite.

Blueberry Crumb Cake
Preheat the oven to 350.  Butter one 8"x 8" pan.

Mix the topping first.  Pulse all these ingredients in a food processor:

1/2 cup pecans
1/3 cup brown sugar, firmly packed
1/4 cup all-purpose flour
2 Tablespoons cold, unsalted (sweet cream!) butter

Pulse until crumbly.  Set aside in a bowl and wipe out the container for the food processor to mix the cake batter.

In the food processor bowl, pulse the following:

1 stick cold unsalted butter cut into pieces
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Pour milk into a measuring cup.  Add eggs and vanilla.  Stir.  Pour dry ingredients into a mixing bowl and add the milk mixture.  Stir with a wooden spoon until blended.

2 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Wash and dry berries.  Remove any stems you see!

Approx. 3 cups fresh blueberries

Pour cake batter into the prepared pan.  Add berries on top until the batter is covered...don't press the berries into the batter.

Sprinkle the crumb topping on top of the berries.  Bake in the oven for 55 to 60 minutes.  I start "testing" around 45 minutes as I like the cake to be very moist, not dry from over-baking.  Bake until a toothpick inserted in the center comes out clean.  Cool before serving if you can wait that long!!

So today I say, "Let them eat crumb cake!"  I'm off now to watch the French Open Tennis Final.

Have a fantastic day.