Real Recipes From Real Home Cooks ®

blueberry crumbcake squares

Recipe by
ShawnE E
southern, PA

I just need to go get butter and I'll try making this today:)

yield 24 serving(s)

Ingredients For blueberry crumbcake squares

  • 1 c
    butter, unsalted and softened
  • 1/2 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/3 c
    brown sugar
  • 1/3 c
    sugar
  • 2 c
    flour
  • TOPPING INGREDIENTS
  • 1 qt
    blueberries, rinsed, picked-over and dried
  • 1/4 c
    milk
  • 3
    egg yolks
  • 2 tsp
    baking powder
  • 2.5 c
    flour
  • 2 tsp
    vanilla extract
  • 3
    eggs
  • 1.5 c
    sugar
  • 3/4 c
    butter, unsalted and melted

How To Make blueberry crumbcake squares

  • 1
    PREHEAT THE OVEN TO 350.
  • 2
    Butter a 12-by-18-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper.
  • 3
    In a large mixer bowl, beat the butter and sugar until soft and light; add the eggs one at a time, beating well between each addition, then beat in the vanilla.
  • 4
    Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour.
  • 5
    Spread the batter evenly in the prepared pan, then scatter the blueberries evenly over the batter, pressing them in gently.
  • 6
    FOR THE CRUMBS: Mix the four, sugars, cinnamon and nutmeg in a bowl.
  • 7
    Melt the butter and stir it in evenly; rub the mixture to coarse crumbs by hand, then scatter the crumbs over the berries as evenly as possible.
  • 8
    Bake the cake about 40 minutes until batter is firm and crumbs are well-colored; cool the cake in the pan on a rack.
  • 9
    Cut the cooled cake into 24 3-inch squares. Remove the squares from the pan to a platter.
  • 10
    VARIATIONS: Substitute 4 cups pitted sour cherries for the blueberries.

Categories & Tags for Blueberry Crumbcake Squares:

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