Blueberry Crumb Cake

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"Have another slice - think of blueberries' antioxidant effecct. This recipe is easy and a crowd-pleaser."

The Schramm House Bed & Breakfast, Burlington, IA

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  • 12

Ingredients

  • Cake:
  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegetable shortening
  • 1 cup 2% reduced-fat milk
  • 2 eggs, beaten
  • 1 1/2 cups fresh or frozen blueberries
  • Topping:
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter, melted

Preparation

Step 1

Coat a 13-by-9-inch glass baking dish with nonstick cooking spray.

Sift 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.

The Next Day:

Preheat oven to 375 F.

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 a cake tester inserted into the center comes out clean and topping is lightly browned.

Nutrition Information:
Per serving
310 calories
13 g fat
4 g protein
47 g carbohydrates
1 g fiber
240 mg sodium

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