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Crumb-Topped Blueberry Cake recipe

A moist and tender cake topped with plump,juicy blueberries and a crunchy, cinnamon-scented walnut streusel.

Recipe: Crumb-Topped BlueberryCake

Topping:1 cup chopped walnuts2/3 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarineCake:2 cups all-purpose flour
2/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup butter or margarine, melted
2 tablespoons lemon juice
2 cups fresh or frozen blueberries (thawed slightly iffrozen)

  • Preheat oven 375°F (190°C). Greaseand flour a 13 x 9 x 2-inch baking pan; set aside.
  • For topping: In small bowl combine walnuts,sugar, flour, cinnamon, and butter until crumbly; set aside.
  • For cake: Into large mixing bowl whisktogether the flour, sugar, baking powder, baking soda and salt.
  • In separate bowl, combine eggs, milk,butter and lemon juice. Stir liquid ingredients into dry ingredientsuntil blended.
  • Pour batter into prepared baking pan.Sprinkle blueberries evenly over the batter. Sprinkle evenlywith the Crumb Topping.
  • Bake for 40 to 45 minutes. Serve warm.

    Makes 12 servings.

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