Blueberry Crumb Cake, German Recipe

Name: Blueberry Crumb Cake, German
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour, all-purpose sifted; 1/2 cup sugar; 1 dash salt; 1/2 cup butter softened; 4 cups blueberries fresh or frozen; 1 tablespoon lemon juice; 1/2 cup sugar; 3 tablespoons tapioca; 1/4 teaspoon salt; ⅛ teaspoon cinnamon

Servings: persons

1 1/2 cups flour, all-purpose sifted
1/2 cup sugar
1 dash salt
1/2 cup butter softened
4 cups blueberries fresh or frozen
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons tapioca
1/4 teaspoon salt
⅛ teaspoon cinnamon

1
Combine flour, 1/2 cup sugar, dash of salt and butter.
2
Mix with pastry blender or fork until crumbs form.
3
Measure 3/4 cup and set aside.
4
Press remaining crumbs over bottom and 3/4 inch up sides of a 9 inch cake pan.
5
Combine blueberries, lemon juice, 1/2 cup sugar, tapioca, salt, and cinnamon; let stand 15 minutes.
6
Spoon blueberry mixture into crumb lined pan.
7
Bake in preheated 425 degree oven for 20 minutes.
8
Sprinkle with reserved crumbs, bake 20 to 25 minutes longer or until crumbs are golden brown.
9
*Delicious served warm with ice cream.

647

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups flour, all-purpose sifted, 1/2 cup sugar, 1 dash salt, 1/2 cup butter softened, and more.

Yes, Blueberry Crumb Cake, German falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Crumb Cake, German

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