blueberry crunch cake
This is a recipe I found from 1998, by a 94 year old gentleman named Leon Kingsley,from Marshfield,Massachusetts. The recipe was posted in a cooking magazine. His passion for cooking included his rich heritage and family traditions. This recipe is my first "go to" when blueberries are in season. SO moist and delicious! Easy and made from scratch. Layers of wonderful! Very easy to make, and home made goodness through and through!
prep time
cook time
method
Bake
yield
8-10 serving(s)
Ingredients
- 1/2 cup packed brown sugar
- 1/3 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/3 cup finely chopped pecans (or walnuts)
- 5 tablespoons cold butter
- FOR THE CAKE
- 1/2 cup softened butter
- 3/4 cup sugar
- 2 - eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/ teaspoon salt
- 3/4 cup milk
- 1 1/2 cups blueberries
How To Make blueberry crunch cake
-
Step 1In a bowl, combine the first four ingredients; cut in the cold butter until crumbly. Set aside. -
Step 2In a large mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour,baking powder and salt; add to the creamed mixture alternately with milk. Mix well.
-
Step 3Spoon 2/3rds of the batter into a greased springform pan. Sprinkle with 2/3rds of the crumb mixture. Top with blueberries and remaining batter. Top with remaining crumb mixture.
-
Step 4Bake @350 degrees for 65-70 minutes or until toothpick inserted comes out clean near the center of the cake. Allow to cool for 10 minutes before removing the sides of the pan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Breakfast
Category:
Cakes
Category:
Fruit Desserts
Category:
Sweet Breads
Keyword:
#blueberry
Ingredient:
Fruit
Method:
Bake
Culture:
American
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