Blueberry Crumb Cake
2/3 cup sugar
1/4 cup butter (softened)
1 tsp. vanilla
1 large egg
1 1/3 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3/4 cup buttermilk
1 cup blueberries
3 tbl. sugar
3 tbl. flour
1 tbl. melted butter
1 tsp. ground cinnamon
Preheat oven to 350 degrees. Coat a 9” round cake pan with cooking spray.
Beat first set of sugar and butter at medium speed of mixer until well blended.
Combine the 1 1/3 cup flour with the baking powder, baking soda and salt.
Add flour mixture to creamed mixture alternately with buttermilk,
beginning and ending with flour mixture. Gently stir in blueberries.
Pour into prepared pan.
Combine Topping ingredients into a bowl and stir until crumbly.
Sprinkle sugar mixture over batter.
Bake at 350° for 40 minutes.
Serve warm or cold.
*Blueberry Crumb Cake recipe was found in “Cooking Light” Book 1999
3/4 cup water
1 tbl cornstarch
3 cups blueberries, fresh or frozen
1/3 cup brown sugar
1 tsp. lemon juice
Dash of cinnamon (optional)
Makes a great topping for:
- Angel food cake
- Pound cake
- Ice cream
In saucepan: dissolve cornstarch in the water. Add remaining ingredients.
Stir and bring to boil. Reduce heat to Low, stir and simmer until thickened, about 2 minutes.
Serve warm or chilled. Store in fridge.
Makes approximately 2 cups.
This is a beautiful sauce!
Replace blueberries with your choice of summer fruit.
Replace the 3 cup blueberries with
2 cup blueberries
1 cup rhubarb, diced small
1 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
2 eggs, beaten
1/4 cup each: cooking oil, applesauce
1/2 cup milk
2 TBLS fresh orange juice
1/2 tsp vanilla extract
1/4 tsp almond extract (optional)
2 cups of fresh or frozen Blueberries!
Before baking, use this as a
topping instead of the plain
mix 1/2 cup granulated sugar
and 1/2 tsp orange juice
Sprinkle over the 12 muffins and
bake as directed. This creates a
wonderful crunchy topping.
To Make the muffins:
Mix dry ingredients together and sift into mixing bowl. Set
aside. Combine: eggs, cooking oil, applesauce, milk, orange juice, vanilla and almond
extracts. Mix thoroughly. Make a "well" in center of dry ingredients; then add liquid
ingredients all at once. IMPORTANT FOR TENDER MUFFINS; with wooden spoon gently
mix, only until dry ingredients are moist, then fold in the blueberries. Fill well-greased
muffin cups 2/3 full. Sprinkle tops with granulated sugar or follow EXTRA TIP above.
Bake at 400° for 15 - 20 minutes. Makes 12 muffins.