Blueberry Crumb Cake

I love wild blueberries.  I mean regular blueberries are good but wild blueberries are awesome.  The fresh blueberries here are way too expensive and look sad but I can get frozen wild blueberries so I buy those and use them.  Since Spring is around the corner, well for us anyways.  I know many people in the states it has been unseasonably warm already but for us in Japan it is still cold and jacket weather.  I decided to make this blueberry crumb cake.  As it was baking in the oven all I could think about was eating a nice big slice of this cake with a Grande Soy Carmel Macciato.  I don't have coffee in my house anymore since giving up dairy because what's a cup of coffee without half and half?  My wonderful husband voluntarily gave up coffee as well since he knew how much I loved it and how hard it was for me to do.  I watched everyone in my house eat this cake for two days while I patiently waited for my Starbucks drink.  Today was finally that day.  After a trip to the doctors office with my kids I found a parking spot next to Starbucks.  That sounds easy but here there is no parking, parking is a thing nightmares are made of.  Even here on the Navy base, parking is non-existent.  With sick kids I can't just walk and get my coffee but I snatched up that spot and had to carry my sleeping 2 year old into Starbucks to get us all some drinks before heading home and heating up that amazing blueberry cake.  It was well worth the wait.  This cake is amazing, especially the topping with the layer of sugar sprinkled over the top.

1/2 stick non-dairy butter (or regular)
1 Tablespoon (additional) non-dairy Butter
3/4 cups Sugar
1 whole Egg
1/2 teaspoon Vanilla Extract
2 cups All-purpose Flour
2-1/4 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cups Almond Milk (or whole milk)
2 cups Fresh or frozen Blueberries


FOR THE TOPPING:
3/4 sticks non-dairy Butter (or regular)
1/2 cup Sugar
1/2 teaspoon Cinnamon
1/2 cup Flour
1/4 teaspoon Salt

 Preheat oven to 350 degrees.  Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.  Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.  Sprinkle 1-2 tbsp. of sugar over the top.  Bake cake for 40 to 45 minutes, or until golden brown. Cut into squares and serve with softened butter.