Crumb Topped Blueberry Cake

1 step

Prep:20minCook:40min

Updated at: Thu, 17 Aug 2023 05:13:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories273.8 kcal (14%)

Total Fat12.8 g (18%)

Carbs36.1 g (14%)

Sugars14.7 g (16%)

Protein4.6 g (9%)

Sodium369.6 mg (18%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsall-purpose flour

⅔ cupsugar

3 tspbaking powder

½ tspbaking soda

1 tspsalt

2eggs

1 cupmilk

½ cupbutter

melted

2 Tbsplemon juice

2 cupsblueberries

⅔ cupsugar

½ cupall-purpose flour

½ tspcinnamon

4 Tbspbutter

softened

1 cupchopped walnuts

optional

Instructions

Step 1

In large mixing bowl, measure the flour, sugar, baking powder, baking soda and salt. Stir to blend. Into large measuring cup, combine eggs, milk, butter and lemon juice. Stir liquid ingredients into dry ingredients until blended. Turn into buttered 13 by 9 inch baking dish. Sprinkle blueberries evenly over the batter. I use canned blueberries and drizzle the juice over the top as well. Sprinkle with the topping mix. Bake at 375 degrees for 40-45 minutes. Serve warm To make crumb topping: mix in small bowl 2/3 cup sugar, 1/2 cup all-purpose flour, 1/2 tsp cinnamon, 4 Tbsp soft butter and walnuts (I ususally don't add include walnuts). Stir until mixture is evenly blended and crumbly in appearance.