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Blueberry Crunch Cake

 Blueberry Crunch Cake
At 94 years of age, I don't have the energy to do all the things I once did...but I can still get enthused about whipping up my favorite culinary concoctions! I tend to bake many desserts due to my sweet tooth.—Leon Kingsley, Marshfield, Massachusetts
8-10 ServingsPrep: 20 min. Bake: 65 min. + cooling


  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup finely chopped pecans
  • 1/3 cup cold butter
  • CAKE:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1-1/2 cups blueberries


  • In a bowl, combine the first four ingredients; cut in the butter
  • until crumbly. Set aside. In a bowl, cream butter and sugar. Beat in
  • eggs, one at a time. Stir in vanilla. Combine flour, baking powder
  • and salt; add to the creamed mixture alternately with milk. Mix
  • well. Spoon two-thirds of the batter into a greased 9-in. springform
  • pan. Sprinkle with two-thirds of the reserved crumb mixture. Top
  • with blueberries and remaining batter and crumb mixture. Bake at
  • 350° for 65-70 minutes or until a toothpick inserted near the

2 of 2

Blueberry Crunch Cake (continued)

Directions (continued)

  • center comes out clean. Cool for 10 minutes before removing sides of
  • pan. Dust with confectioners' sugar. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 407 calories, 20 g fat (10 g saturated fat), 86 mg cholesterol, 379 mg sodium, 53 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.