Crumb-Topped Blueberry Cake Recipe

Name: Crumb-Topped Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 2/3 c. sugar; 3 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. salt; 2 eggs; 1 c. milk; 1/2 c. butter or margarine, melted; 2 Tbsp. lemon juice; 2 c. frozen or fresh whole blueberries; Crumb Topping (recipe follows)

Servings: persons

2 c. flour
2/3 c. sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. butter or margarine, melted
2 Tbsp. lemon juice
2 c. frozen or fresh whole blueberries
Crumb Topping (recipe follows)

1
In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
2
Stir well.
3
In large measuring cup, combine eggs, milk, butter and lemon juice.
4
Stir liquid ingredients into flour mixture until blended.
5
Turn into buttered 13 x 9-inch baking dish.
6
Sprinkle blueberries evenly over batter.
7
Sprinkle with Crumb Topping.
8
Bake at 375u00b0 for 40 to 45 minutes.
9
Can be served warm or cold.

989

kcal

Calories

Fat

154

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 11 ingredients. The key ingredients include: 2 c. flour, 2/3 c. sugar, 3 tsp. baking powder, 1/2 tsp. baking soda, and more.

Yes, Crumb-Topped Blueberry Cake 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.

Crumb-Topped Blueberry Cake

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