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Sweets & Treats Delicious Newsletter

You are here: Home / Brunch / Blueberry Crumb Cake

Blueberry Crumb Cake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

May 22, 2016 by Hugs & Cookies xoxo 1 Comment

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This is a special blueberry crumb cake. It is perfectly moist, sweet and delicious! I love serving it with blueberry pie filling on top. If that’s not your thing then go ahead and skip it. A simple sprinkling of powdered sugar on top is also yummy! This comes from an old cookbook of mine from Rosie’s Bakery. You can check it out here!  Lots of fun recipes packed into this book that you would love! Make this for your next brunch or breakfast. It’s perfect for on the go too. It slices nicely and would be a treat in anyone’s lunch box!

 

This is the second treat I made in my new kitchen! If you’d like to see before and after pictures of our kitchen renovation you can click here!

blueberry batter
blueberry coffee cakeblueberry crumb cake sliceblueberry crumb cakeblueberry slice crumb cake

You’ll Need:

9×9 pan

Powdered Sugar Shaker

Print
Blueberry Crumb Cake
 
Ingredients
Cake
  • 2 c. flour
  • 2 tsp. baking powder
  • ¾ tsp. salt
  • 10 T. butter, room temp
  • 1½ c. sugar
  • 1½ tsp. vanilla
  • 2 eggs
  • ¾ c. milk
  • 1¾ c. frozen blueberries
Topping
  • 8 T. butter
  • ¼ c. flour
  • ½ c. sugar
  • ½ c. lightly packed light brown sugar
  • pinch of salt
  • Can of blueberry filling if desired and powdered sugar for sprinkling on at serving time.
Instructions
Cake
  1. Sift flour, baking powder and salt. Set aside.
  2. Cream butter, sugar and vanilla.
  3. Add 2 eggs and blend.
  4. Fold in ⅓ of dry ingredients. Fold in the milk, half at a time alternating with the dry ingredients.
  5. Fold in blueberries.
  6. Pour into a 9 inch pan lined with nonstick foil.
  7. Bake 30 minutes at 350 just to set.
  8. Remove and sprinkle on the crumbs.
Crumbs
  1. Beat ingredients to form crumbs.
  2. Sprinkle over the cake and return to the oven.
  3. Continue baking for about 35 minutes until a toothpick comes out clean. Add a few more mins if the toothpick still has wet batter on it.
  4. Cool completely and slice.
  5. Top with blueberry filling if desired and powdered sugar.
3.2.2807

blueberry cake

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Filed Under: Brunch, Sweet Tagged With: blueberry

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Bobbie Cox says

    May 23, 2016 at 8:36 am

    If you sprinkle you fruit, chocolate chips, etc, lightly with flour (whatever you’re putting into your cake mix,) they won’t sink to the bottom; they’ll stay more evenly distributed in the batter. (This does not apply to huge pieces of fruit, chocolate, etc ). My mother taught me this about 55 hrs ago and, it still works. Also, sprinkle powered sugar on top of a COLD cake. If you sprinkle it on top of a hot or warm one, it will disappear into the cake. And, if you’re making a sheet cake and it calls for pouring sweetened condenses milk on top after it’s baked and you’ve poked holes into top of cake, pour s/c milk on top of HOT cake and it will absorb s/c milk much better and faster than waiting until the cake cools.

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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