Blueberry Crunch Cake
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling
YIELD: 8-10 servings.
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
Ingredients
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1/2 cup packed brown sugar
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1/3 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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1/3 cup finely chopped pecans
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1/3 cup cold butter
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CAKE:
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1/2 cup butter, softened
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3/4 cup sugar
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2 eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup milk
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1-1/2 cups blueberries
Directions
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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.
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