This is one of those recipes you can make over and over. You go to a party, you bring this. It’s an instant classic. I found it on NoblePig a couple years ago and have made it countless times since. Everyone you know will be asking for the recipe. Trust me. A big thank you to Cathy from NoblePig and my mom for snapping these pictures and sending them my way.
6 Tablespoons unsalted butter (melted), plus 1/2 cup (1 stick) room temperature unsalted butter
1-3/4 cup all-purpose flour, plus more for the pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup powdered sugar
2 Tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
2 large eggs
10 ounces blueberries
Preheat oven to 350 degrees.
Make topping: In a medium bowl, whisk together 6 Tablespoons melted butter, brown sugar and 1/4 teaspoon salt; add 1 cup flour. Mix with a fork until large, moist crumbs form. Refrigerate topping until ready to use.
Butter an 8 X 8-inch square baking pan. Line the bottom with parchment paper leaving an overhang on two sides; butter and flour paper, tapping out excess.
In a medium bowl, whisk together remaining 3/4 cup flour, baking powder and remaining 1/4 teaspoon salt; set aside.
Using an electric mixture beat 1/2 cup (1 stick) room temperature butter, powdered sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce the speed to low, mix in flour mixture.
Spread batter evenly in pan, cover with the blueberries. First sprinkle with granulated sugar and then cover with the crumb topping.
Bake until golden about 40-45 minutes. Cool completely in pan. Using paper overhang, lift cake out onto a work surface.
Cut into 16 squares.