BRUNCH - crumb cake

This fresh-baked cake will fill your home with the inviting smell of cinnamon. Don't be put off by the length of the directions. It really is quite simple to make and will taste fabulous! If you don't have Bisquick on hand, use the substitue recipe in yesterday's (bacon pie) post. Please do not substitue margarine for butter. In this recipe, it really does make a difference.

Crumb Cake

Topping:

1/2 cup butter (soft, but still cold)

1/2 cup sugar

1/2 cup brown sugar

2 cups Bisquick

2 tsp cinnamon

Use a pastry blender or 2 forks to combine all ingredients until mixed well

Set aside

Cake:

1/2 cup butter

1 cup sugar

2 large eggs

3/4 cup milk

2 cups flour

2 tsp baking powder

1 tsp vanilla

1 cup fresh or frozen blueberries (optional)

Cream butter and sugar with mixer

Add eggs and milk, beat well

Add flour and baking powder, beat well

Stir in vanilla

Mixture should be thick but not lumpy

Spread batter into greased 13 x 9 pan

Sprinkle blueberries over batter (optional)

Form crumbs from the topping mix

Sprinkle over the batter, but do not push them down into the batter

Bake at 350 (uncovered) for 30 minutes or until knife inserted in center comes out clean

Let cool in pan about 15 minutes

Dust with powdered sugar before serving