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• 1/2 cup rolled oats

• 1/2 cup brown sugar

• 1/3 cup all-purpose flour

• 1/4 cup melted butter


• 1-1/4 cups all-purpose flour

• 1/2 cup white sugar

• 1/2 tablespoon baking powder

• Pinch of salt

• 1/2 cup melted butter

• 1/2 cup brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 2/3 cup milk

• 1-1/2 cup frozen or fresh blueberries


1. Preheat oven to 350 ºF (175 ºC). Line a 9-inch square cake pan with parchment paper.

2. In a medium bowl, combine the dry crumble ingredients and then add the butter. Mix and set aside.

3. In another bowl, combine flour, white sugar, baking powder and salt.w

4. In a third bowl, cream the butter and brown sugar. Gradually mix in the vanilla, eggs and milk until smooth.

5. Add a third of the flour mixture at a time, gradually combining the ingredients until you have a uniform batter. Add the blueberries and stir.

6. Pour the batter into the prepared cake pan and top with the crumble.

7. Bake for about 1 hour, or until a tooth pick inserted in the middle of the cake comes out dry.

8. Serve as is or with a scoop of vanilla ice cream.

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