Blueberry Crunch Cake Recipe

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Blueberry Crunch Cake Recipe

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5 3 3
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling

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. Yield: 8-10 servings.
Originally published as Blueberry Crunch Cake in Taste of Home August/September 1998, p47

Nutritional Facts

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

  • 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
  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 in the center comes out clean. Cool for 10 minutes before removing sides of pan. Dust with confectioners' sugar. Yield: 8-10 servings.
Originally published as Blueberry Crunch Cake in Taste of Home August/September 1998, p47

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Reviews forBlueberry Crunch Cake

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MY REVIEW
Karmarose User ID: 7299686 57012
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
RhonRiv User ID: 6006251 49867
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
shadow001 User ID: 989316 48470
Reviewed Sep. 11, 2010

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

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