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Blueberry Crumb Cake recipe

Enjoy a slice of this crumb-topped blueberrycake in the morning or afternoon with a hot cup of good coffee.

Recipe: Blueberry Crumb Cake

2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter
3/4 cup granulated sugar
1 large egg, beaten
1/2 cup milk
2 cups fresh or frozen blueberriesCrumb Topping:
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons butter

  • Preheat oven to 350°C (175°C).Grease and flour a 9-inch square baking pan; set aside.
  • In a medium bowl, whisk together 2 cupsflour, baking powder and salt. Set aside.
  • In a large mixing bowl, cream butter andgradually beat in sugar. Add egg and milk and beat until smooth.Stir in flour mixture. Toss blueberries lightly with 1 tablespoonflour. Gently fold into batter. Spread into prepared baking pan.
  • For topping, combine sugar, flour andcinnamon. Using a pastry blender (or fingertips) cut in butteruntil mixture resembles coarse crumbs. Sprinkle crumb mixtureevenly over cake batter.
  • Bake for 40 to 45 minutes or until woodenpick inserted in center of cake comes out clean.

    Makes 9 servings.

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