Submitted by Sharon Newman, who says: “This recipe is from my father’s mother, Mollie Muskovitz. Everyone always loves it.”
- 4 cups blueberries (fresh or frozen)
- 1 1/2 cups sugar
- 1 stick butter or margarine, melted
- 2 eggs
- 1 cup milk
- 4 cups flour
- 4 tsp. baking powder
- 1 tsp. salt
Crumb Topping
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 tsp. cinnamon
- 1/4 cup butter or margarine
Cream sugar and butter. Add eggs. Sift dry ingredients together and add alternately with the milk. Stir in the blueberries by hand. Put in a greased 9×13 pan.
Mix the Crumb Topping ingredients together by hand and sprinkle on top of the cake before baking. Bake at 375 degrees. The recipe says 45 minutes but it takes longer than that in my oven. Check with a toothpick.
Rehfwitz Recipes 
I have made this many times and it’s always great. I’ve had success with a couple of modifications: 1) I’ve added the juice of 1/2 lemon to the batter right before adding the blueberries.
2) I’ve divided the salt in half (using Kosher salt), with 1/2 teaspoon going in with the dry ingredients and 1/2 teaspoon added to the crumb topping.