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Crumb-Topped Blueberry Cake

March 27, 2009
Crumb-Topped Blueberry Cake

Ingredients

Crumb Topping
  • 2/3 cup sugar
  • 1/2 cup flour
  • 1/2 tsp. cinnamon
  • 4 Tbsp. butter or margarine, softened
  • 1 cup walnuts, chopped
Cake Batter
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  • 2 cups flour
  • 2/3 cup sugar
  • 3 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup butter or margarine, melted
  • 2 Tbsp. lemon juice
  • 2 cups frozen or fresh whole blueberries

Directions

In a small bowl, combine all crumb topping ingredients. Stir until mixture is evenly blended and crumbly. Set aside.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir well. In a large measuring cup, combine milk, eggs, butter and lemon juice. Stir liquid ingredients into flour mixture until blended. Pour into buttered 13 x 9-inch baking dish/pan.

Sprinkle blueberries evenly over batter. Sprinkle with crumb topping.

Bake at 350 degrees F. for 40-45 minutes. Can be served warm or cold.

By Patty K. from Turbotville, PA

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