Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Blueberry Crumb Cake

3 sticks butter, softened divided

3 cups self rising flour divided

2 cups sugar divided

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1 tsp. salt

3 eggs

1 cup milk

3 cups fresh blueberries, washed with stems removed and patted dry

2 cups heavy cream

Prepare crumb topping by combining half of the butter, 1 cup flour, 1 cup sugar and the cinnamon in a bowl and mix together until a crumb mixture forms and set aside. Combine remaining butter, sugar and flour, nutmeg, cloves and salt and mix, add eggs and milk and beat until mixed well. Gently stir in blueberries. Place blueberry mixture in a greased and floured 13 x 9-inch baking pan or Dutch Oven and top with reserved crumb mixture. Bake at 375 or over medium heat.  Cook for 20 minutes then put top coals on. Cook for additional 20 – 30 minutes. Serve warm with cream poured on top.