Back to Blueberry Crunch Cake

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print

Blueberry Crunch Cake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling YIELD:8-10 servings

Ingredients

  • 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 vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1-1/2 cups blueberries

Directions

  • 1. 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 center comes out clean. Cool for 10 minutes before removing sides of pan. Dust with confectioners' sugar. Yield: 8-10 servings.

Nutritional Facts

1 piece: 407 calories, 20g fat (10g saturated fat), 86mg cholesterol, 379mg sodium, 53g carbohydrate (29g sugars, 2g fiber), 6g protein

Reviews for Blueberry Crunch Cake

Sort By :
MY REVIEW
Reviewed Jun. 11, 2013

"This cake is delicious !!! Will definitely make this again ! I didn't have the springform pan so I baked it in a bunt pan for 50 mins ,worked good !"

MY REVIEW
Reviewed Oct. 9, 2011

"This is a fabulous cake I take to share with others and usually have to give the recipe. I do, however, reduce the brown sugar a bit and also the 3/4 to 1/2 c sugar in the cake. Also makes a great breakfast cake this way because it's not too sweet."

MY REVIEW
Reviewed Sep. 11, 2010

"This cake is delicious. Thank you for this great recipe."

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.