Blueberry Crumb Cake

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• Blueberry Crumb Cake
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• 3/4 cup white sugar
• 1/4 cup butter
• 1 egg
• 1/4 cup milk
• 1/4 cup heavy cream
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh blueberries
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, softened
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• Preheat oven to 350 degrees F. Grease one 8x8 inch pan.
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• Cream together 3/4 cup sugar, butter, and egg.
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• In a separate bowl mix together 1 1/2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
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• To make topping: Combine 1/4 cup white sugar, 1/4 cup brown sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
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• Bake at 350 degree F for 30-40 minutes.

*I received a comment saying that the picture didn't match the recipe. Well it is the exact same recipe, I just forgot to mention that instead of stirring the blueberries into the batter, I poured half of the batter into the pan then poured in a layer of blueberries and topped that off with the rest of the batter and then the topping. Also, part of me, the part with the giant sweet tooth, thought it would taste even yummier if I DOUBLED the topping and layered it in this order: batter, blueberries, streusel, batter, streusel. But when it comes down to it, in baking...it's all your preference.