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Blueberry Crumb Cake, German

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Recipe

This crumb cake is like a coffee cake, not too sweet, which fits my taste. I often eat it with a cup of coffee or tea in the afternoon. I do substitute raspberries or blackberries for blueberries depending on what berries I have on hand when I want to make it. No surprise, it comes out great every single time.

 

Yield

8 servings

Prep

20 min

Cook

45 min

Ready

hrs

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
sifted
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½ cup sugar
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1 dash salt
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½ cup butter
softened
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4 cups blueberries
fresh or frozen
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1 tablespoon lemon juice
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½ cup sugar
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3 tablespoons tapioca
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¼ teaspoon salt
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teaspoon cinnamon
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
sifted
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118 ml sugar
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1 dash salt
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118 ml butter
softened
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946 ml blueberries
fresh or frozen
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15 ml lemon juice
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118 ml sugar
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45 ml tapioca
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1.3 ml salt
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0.6 ml cinnamon
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Directions

Combine flour, ½ cup sugar, dash of salt and butter.

Mix with pastry blender or fork until crumbs form. Measure ¾ cup and set aside.

Press remaining crumbs over bottom and ¾ inch up sides of a 9 inch cake pan.

Combine blueberries, lemon juice, ½ cup sugar, tapioca, salt, and cinnamon; let stand 15 minutes.

Spoon blueberry mixture into crumb lined pan.

Bake in preheated 425 degree oven for 20 minutes.

Sprinkle with reserved crumbs, bake 20 to 25 minutes longer or until crumbs are golden brown.

*Delicious served warm with ice cream.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 33832% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 157mg 7%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 10%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 13%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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