Blueberry Cake With Crumb Topping

Getting a pint of fresh blueberries for $2.99 (usually $4.99) was such a deal that I could not pass this up. If you add maybe five dollars for the other ingredients you have a nice dessert for around $8.00. Home made for around eight dollars and gives your family a great dessert to me is better than spending $5.00 on a box of processed pastry or cake.
I have decided to make blueberry cake with a crumb topping. This will be good at breakfast time, for a lunch snack or a dessert after dinner.

To Make the Cake:
  • 1/2 cup butter - softened
  • 2 eggs
  • 2 tsp. baking powder
  • 1/2 cup milk
  • 2 1/2 cups blueberries
  • 1 cup sugar
  • 2 cups all purpose flour
  • 1/2 tsp. table salt
  • 1 tsp. vanilla
  1. In one bowl combine the flour, baking powder and salt.
  2. In a large bowl with mixer at medium speed cream the softened butter and 1 cup sugar until light and fluffy.
  3. Add in the eggs one at a time beating after each addition. Add the flour mixture and the milk and vanilla - alternating after each addition.
  4. Crush 1/2 cup of blueberries and fold into the batter. Fold in the remaining whole blueberries.
  5. Place the batter in a baking dish that has been liberally coated with shortening or a cooking spray.  I used an 11 x 7 x 1.5 inch glass baking dish.
  6. Spread the batter in the dish as evenly as you can.
  7. Top with the crumble. (Recipe below)
  8. Bake in a preheated 375 degree oven for about 60 minutes.
  9. Test with a toothpick and if the toothpick comes out clean they are done.

For the crumble:
This makes more than you may need. I like a thick crumble topping on mine. Just make half the recipe if you prefer less topping.
  • 1 cup flour
  • 4 tsp. cinnamon
  • 4 tbsp. light brown sugar
  • 1 stick cold butter cut into small pieces
Mix all of the topping ingredients together by pulsing in a food processor until crumbly.



Popular Posts

Popular Posts