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, and this blueberry crunch cake is one of my personal favorites. —Leon Kingsley, Marshfield, Massachusetts
Blueberry Crunch Cake
Blueberry Crunch Cake
Prep Time
20 min
Cook Time
1 hour 5 min
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
- 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 in the center comes out clean. Cool for 10 minutes before removing sides of pan. Dust with confectioners' sugar.
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