Thursday, January 23, 2014

blueberry crumb cake.

Basically... blueberry muffins in cake form. 

I know this is totally a summer recipe but I don't care...blueberries were on sale at the store and I wanted to make a blueberry dessert! This recipe was super easy to whip up and gave me time to get other things done while it was baking- bonus! The cake part turned out amazingly moist, and I added a crumb topping which made it even more buttery and delicious- another bonus! 



for the cake batter:

  • 1.5 cups sugar 
  • 1 cup shortening (I used butter)
  • 4 cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1 1/3 cups milk
  • Blueberries (somewhere between 1 pint and 1 quart)
for the crumb topping (optional):
  • 1/4 cup butter, melted
  • about 1/4 cup sugar
  • about 1/2 cup flour


  1. cream together sugar and shortening. 
  2. mix together 4 cups flour, 3 tsp baking powder, 1 tsp salt
  3. beat 1 egg together with 1 1/3 cups milk
  4. alternate adding flour mixture and milk mixture to the sugar
  5. mix in blueberries
  6. pour into 9x13 pan
  7. after butter is melted (for crumb topping), mix it together with sugar and flour
  8. crumble all over cake
  9. bake for 50 min in 350 degree oven

Recipe Source:

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