Crumb-Topped Blueberry Cake
By: Gigi Howe
In mid-May we posted one of my favorite blueberry recipes – Blueberry Pound Cake. At the time, I said I had two favorite blueberry cakes. Today is the day where I am writing up the recipe for the second cake. Its a crumb-topped blueberry cake, more like a coffee cake rather than the pound cake from May. Its delicious, I made it yesterday. The recipe says its similar to light blueberry muffins and its nice for breakfast. I serve it for a dessert too but I happened to have some for breakfast this morning. 😉
Crumb-Topped Blueberry Cake
Ingredients:
– 2 cups all-purpose flour
– 2/3 cup sugar
– 3 tsp. baking powder
– 1/2 tsp. baking soda
– 1/2 tsp. salt
– 2 eggs
– 1 cup milk
– 1/2 cup butter or margarine, melted
– 2 Tbsp. lemon juice
– 2 cups blueberries
– Crumb topping (recipe follows)
Crumb Topping: In small bowl combine 2/3 cup sugar, 1/2 cup flour. 1/2 tsp. cinnamon, 4 Tbsp. butter or margarine (melted) and 1 cup chopped walnuts. Stir until mixture is evenly blended and crumbly.
Directions:
1. In large mixing bowl add flour, sugar, baking powder, baking soda and salt. Stir well to blend.
2. In large measuring cup combine eggs, milk, butter and lemon juice.
3. Stir liquid ingredients into dry ingredients until blended. Turn into buttered 13×9 baking dish.
4. Sprinkle blueberries evenly over batter.
5. Sprinkle with Crumb Topping. Bake at 375 for 40 – 45 mins.
Enjoy!
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