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!
You’ll Need:
9×9 pan
Powdered Sugar Shaker
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
- Sift flour, baking powder and salt. Set aside.
- Cream butter, sugar and vanilla.
- Add 2 eggs and blend.
- Fold in ⅓ of dry ingredients. Fold in the milk, half at a time alternating with the dry ingredients.
- Fold in blueberries.
- Pour into a 9 inch pan lined with nonstick foil.
- Bake 30 minutes at 350 just to set.
- Remove and sprinkle on the crumbs.
Crumbs
- Beat ingredients to form crumbs.
- Sprinkle over the cake and return to the oven.
- 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.
- Cool completely and slice.
- Top with blueberry filling if desired and powdered sugar.
Bobbie Cox says
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.