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)
Makes 12 servings.
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