Blueberry Crumb Cake
Last weekend I was trying to find a way to use about 2 cups that I had left over from a large tray of blueberries. I had made several batches of blueberry muffins and wanted something different. I found lots of recipes for breakfast cakes, but almost of them called for buttermilk, which I didn’t have. Then I found a recipe on the Betty Crocker website and it looked great! It was just what I was looking for, a nice dense cake that I could enjoy with my coffee. Of course, I did make a few changes because I just can’t help myself! But it did turn out great. Enjoy !
Ingredients:
Crumb Topping
- 1/2 c sugar
- 1/3 c all-purpose flour
- 1/2 tsp cinnamon
- 1/4 c butter, softened
Breakfast Cake
- 2 1/2 all-purpose flour
- 1/4 c sugar
- 1/2 c brown sugar
- 1/2 c butter, softened
- 2 tsp vanilla
- 1 c milk
- 2 eggs
- 2 tsp baking powder
- 1 tsp salt
- 2 c blueberries
Vanilla Glaze
- 1/2 c powdered sugar
- 1/4 tsp vanilla
- 2 tsp milk
Directions:
1. Heat oven to 375°F. Grease bottom and side of 13×9 with cooking spray.
2. In large bowl, stir together all coffee cake ingredients except blueberries and 1 tbsp of flour. Mix until smooth.
3. In a small bowl, mix remaining 1 tbsp of flour with blueberries using your hands, coating the berries with the flour. Gently fold the blueberries into the cake mixture with a spoon. Spread batter in prepared pan.
4. In small bowl, mix crumb topping. Cut in butter with fork until crumbly. Sprinkle evenly over cake.
5. Bake 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
6. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.
Print: Blueberry Crumb Cake
This was a fantastic way to use the remaining blueberries that we had. Everyone in the family enjoyed it, especially the kids. I think they enjoyed the crumble topping the most. I only wish that it lasted longer!
