Blueberries, huckleberries, raspberriesor other berries, including sliced strawberries, can be usedin this deliciously versatile crumb cake that’s perfect servedanytime of the day. Serve it as a “coffeecake” forbreakfast or brunch, or serve it as “dessert” toppedwith a big dollop of sweetened whipped cream. (Cake in photographwas made with huckleberries.)
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Berry Crumb Cake
1 1/2 cups plus 4 tablespoons all-purpose flour – divided use2/3 cup granulated sugar1 tablespoon baking powder
1/2 teaspoon kosher or sea salt1/4 cup vegetable shortening
3/4 cup milk (perferably whole milk)
1 large egg
1 teaspoon vanilla extract
3/4 cup fresh or whole frozen blueberries, huckleberries, blackberries,raspberries or sliced strawberries (if berries are frozen, donot thaw)
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Makes 9 servings.
*If using a dark baking pan or glass bakingdish, reduce oven temperature to 325°F (160°C).
Tip: The Crumb Topping can be omitted,simply bake the cake plain and serve topped with a sprinklingof powdered sugar; or before baking, sprinkle the batter witha tablespoon or two of granulated or turbinado sugar.
Nutritional Information Per Serving (1/9of recipe): 325.6 calories; 33% calories from fat; 12.1g totalfat; 41.9mg cholesterol; 320.2mg sodium; 80.6mg potassium; 50.5gcarbohydrates; 1.1g fiber; 28.3g sugar; 49.3g net carbs; 4.4gprotein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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