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Blueberry Crumb Cake


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Rate this recipe 4.4/5 (58 Votes)


  • Topping:
  • nonstick cooking spray
  • 2-Cups all purpose flour
  • 1 Cup sugar
  • 1 Tbs baking powder
  • 1/4 tsp salt
  • 1/2 Cup vegetable shorting
  • 1 Cup 2 % milk
  • 2 eggs, beaten
  • 1 1/2 Cups fresh or frozen Blueberries
  • Cup Sugar
  • 1/2 Cup all purpose flour
  • 1/4 Cup butter, melted



Step 1

Coat 9x13 glass dish with spray. Stir together flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in shortening. Combine milk and eggs: beat until mixed. Add to dry ingredients. Mix lightly. Fold in berries, spread in pan. Cover and refrigerate overnight.

Next day
Preheat oven to 375
To prepare the topping, combine sugar, flour and butter in a small bowl. Mix until crumbly. Spread over batter. Bake, uncovered, about 25 minutes, until cake tester inserted into the center comes out clean and topping is lightly browned. Serves 12


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