1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries.
7. In a small bowl, mix together the sugar and ground cinnamon for the cinnamon swirl.
8. Spread half of the cake batter into the prepared baking dish. Sprinkle the cinnamon swirl mixture evenly over the batter.
9. Spoon the remaining batter over the cinnamon swirl layer and smooth the top.
10. In a bowl, combine the melted butter, sugar, flour, and cinnamon for the crumb topping. Mix until crumbly.
11. Sprinkle the crumb topping over the batter in the baking dish.
12. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
13. Allow the cake to cool before slicing and serving.
Prep Time: 20 minutes | Baking Time: 45-50 minutes | Total Time: 1 hour 10 minutes
Yields: 12-16 servings
ADVERTISEMENT
