Enjoy a cup of freshly brewed coffee withthis streusel-topped cake loaded with blueberries.
Recipe: Blueberry CrunchCake
2 cups fresh or frozen blueberries(unthawed if frozen)4 cups plus 2 tablespoons all-purposeflour4 teaspoons baking powder1 teaspoon salt1/2 cup butter, softened1 1/4 cups granulated sugar2 large eggs 1 1/4 cups milk (or 1 cup if using frozen blueberries)Streusel Topping: 1 cup granulated sugar 1 cup all-purpose flour 1 1/4 teaspoons ground cinnamon 1/2 cup cold butter 1/2 cup chopped nuts
Preheat oven to 350°F (175°C).Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
Toss blueberries with 2 tablespoons flour;set aside.
In a medium bowl whisk together 4 cupsflour, baking powder and salt; set aside.
In a large mixing bowl, cream the butterand sugar until light and fluffy; add the eggs, one at a time,beating well after each addition. Add the flour mixture alternatelywith the milk, until well blended. Gently fold in the blueberriesand pour batter into prepared cake pan.
For streusel, combine sugar, flour andcinnamon. Cut in butter with a pastry cutter until mixture resemblesfine crumbs. Stir in chopped nuts. Sprinkle streusel evenly overcake batter.
Bake for 50 to 50 minutes or until woodenpick inserted in center comes out clean. Cool on wire rack. Servewarm or cool.
Makes 12 servings.
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