This crumbly treat gets its name for the streusel-like topping that creates its signature look.

  • 1 ⅓ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup solid vegetable shortening
  • 1 large egg
  • ⅓ cup milk
  • 2 cups blueberries
  • whipped cream for serving (optional)

  1. Preheat oven to 350°.
  2. Butter an 8-inch square glass baking dish. In a medium bowl, combine ⅓ cup flour, ½ cup sugar, and cinnamon. Using your fingers, rub in butter until mixture is crumbly.
  3. In a small bowl, whisk remaining 1 cup of flour with baking powder and salt. In a large bowl, using a handheld mixer, beat remaining ½ cup of sugar with shortening. Beat in the egg. Beat in flour mixture in two batches, alternating with milk.
  4. Spread batter in the prepared baking dish. Scatter blueberries over the batter. Sprinkle with cinnamon crumble topping and bake for 40 minutes. Let cool slightly.
  5. Serve warm or at room temperature, with whipped cream if desired.
  6. Enjoy!
Carla Witt Ford
Written by Carla Witt Ford
A native West Virginian, Carla has been adding her touch to photography, print, and other areas of design for more than half of her life. Before joining WV LIVING she was a photographer for the government and an adjunct photography professor at Fairmont State University (BS Graphic Design alumna). As a BFA graduate from the West Virginia University School of Design, she seeks to share the beauty of her beloved state through her work. Whether it is with wit or wisdom, as an artist, she is always looking for new ways to make her audience sit up and take notice.