blueberry crunch cake

★★★★★ 2 Reviews
songchef avatar
By Deb Crane
from Eagle, WI

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!

★★★★★ 2 Reviews
serves 8-10
method Bake

Ingredients For blueberry crunch cake

  • 1/2 c
    packed brown sugar
  • 1/3 c
    all purpose flour
  • 1/2 tsp
    ground cinnamon
  • 1/3 c
    finely chopped pecans (or walnuts)
  • 5 Tbsp
    cold butter
  • FOR THE CAKE
  • 1/2 c
    softened butter
  • 3/4 c
    sugar
  • 2
    eggs
  • 2 tsp
    vanilla extract
  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/ tsp
    salt
  • 3/4 c
    milk
  • 1 1/2 c
    blueberries
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How To Make blueberry crunch cake

  • 1
    In a bowl, combine the first four ingredients; cut in the cold butter until crumbly. Set aside.
  • 2
    In 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.
  • 3
    Spoon 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.
  • 4
    Bake @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.
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