Blueberry Crumb Cake Recipe


Difficulty LevelEasyHealth IndexAverage
VegetarianMain Ingredient
Interest Group


 Butter9 Tablespoon, softened
 Butter8 Tablespoon, chilled and cut into 1/4 inch bits
 Unsifted flour3 1⁄2 Cup (56 tbs)
 Unsifted flour2 Tablespoon
 Sugar2 Cup (32 tbs)
 Ground cinnamon1 Teaspoon
 Blueberries3 Cup (48 tbs) (Firm Ripe)
 Double acting baking powder1 Tablespoon
 Ground nutmeg1⁄2 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Salt1 Teaspoon
 Milk3⁄4 Cup (12 tbs)
 Heavy cream2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 7283 Calories from Fat 3661

% Daily Value*

Total Fat 417 g640.9%

Saturated Fat 251.8 g1258.8%

Trans Fat 0 g

Cholesterol 1857.3 mg

Sodium 3642.7 mg151.8%

Total Carbohydrates 850 g283.2%

Dietary Fiber 73.5 g293.8%

Sugars 457.5 g

Protein 107 g213%

Vitamin A 292.8% Vitamin C 78.7%

Calcium 200.8% Iron 141.1%

*Based on a 2000 Calorie diet


Preheat the oven to 375°.
With a pastry brush, spread 1 tablespoon of softened butter over the bottom and sides of a 13-by-9-by-3-inch baking dish.
Add 2 tablespoons of the flour and tip the dish to spread it evenly.
Invert the dish and rap the bottom sharply to remove excess flour.
Prepare the crumb topping by combining the 8 tablespoons of butter bits, 3/4 cup of the flour, 1 cup of the sugar and the cinnamon in a deep bowl.
Working quickly, rub the flour and fat together with your fingertips until the mixture resembles flakes of coarse meal.
Set aside.
Wash the blueberries in a colander under cold running water.
Remove the stems and discard any berries that are badly bruised.
Spread the ber-ries on paper towels and pat them completely dry with fresh towels.
Combine the remaining 2 1/2 cups of flour, the baking powder, nut-meg, cloves and salt, and sift them together into a bowl.
In a deep bowl, cream the remaining 8 tablespoons of softened butter and 1 cup of sugar by beating and mashing them against the sides of the bowl with the back of a spoon until they are light and fluffy.
Beat in the eggs, one at a time.
Add about 1 cup of the sifted flour mixture and, when it is well incorporated, stir in 1/4 cup of the milk.
Repeat twice more, alternating 1 cup of the flour with 1/4 cup of milk and beating well after each addition.
Gently stir in the blueberries.
Pour the blueberry batter into the buttered-and-floured baking dish, spreading it evenly and smoothing the top with a rubber spatula.
Then sprinkle the reserved crumb topping evenly over the cake.
Bake in the middle of the oven for 40 to 50 minutes, or until the top is crusty and a toothpick or cake tester inserted in the center of the cake comes out clean.
Serve the blueberry crumb cake warm or at room tem-perature, and present the cream separately in a pitcher.