Blueberry Crumbcake Squares Recipe

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Blueberry Crumbcake Squares

Shawn A Reed

By
@reed20011

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


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Serves:

24

Ingredients

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

TOPPING INGREDIENTS

2 c
flour
1/3 c
sugar
1/3 c
brown sugar
1/4 tsp
nutmeg
1/2 tsp
cinnamon
3/4 c
butter, unsalted and melted

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy