Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Blueberry Crumbcake Squares

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

24 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Cake batter
1 cup butter
softened
Camera
1 ½ cups sugar
Camera
3 large eggs
Camera
2 teaspoons vanilla extract
Camera
2 ½ cups all-purpose flour
Camera
2 teaspoons baking powder
Camera
3 each egg yolks
* Camera
¼ cup milk
or buttermilk
Camera
1 quart blueberries
rinsed, picked over, dried
* Camera
Crumb topping
2 cups all-purpose flour
Camera
cup sugar
Camera
cup brown sugar
* Camera
½ teaspoon cinnamon
Camera
¼ teaspoon nutmeg
Camera
¾ cup butter
melted
Camera

Ingredients

Amount Measure Ingredient Features
Cake batter
237 ml butter
softened
Camera
355 ml sugar
Camera
3 large eggs
Camera
1E+1 ml vanilla extract
Camera
591 ml all-purpose flour
Camera
1E+1 ml baking powder
Camera
3 each egg yolks
* Camera
59 ml milk
or buttermilk
Camera
0.9 l blueberries
rinsed, picked over, dried
* Camera
Crumb topping
473 ml all-purpose flour
Camera
79 ml sugar
Camera
79 ml brown sugar
* Camera
2.5 ml cinnamon
Camera
1.3 ml nutmeg
Camera
177 ml butter
melted
Camera

Directions

PREHEAT THE OVEN TO 350℉ (180℃).

Butter a 12-by-18-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper.

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.

Beat in the vanilla. 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.

Spread the batter evenly in the prepared pan.

Scatter the blueberries evenly over the batter, pressing them in gently.

FOR THE CRUMBS: Mix the flour, sugars, cinnamon and nutmeg in a bowl.

Melt the butter and stir it in evenly.

Rub the mixture to coarse crumbs by hand.

Scatter the crumbs over the berries as evenly as possible.

Bake the cake about 40 minutes until batter is firm and crumbs are well-colored.

Cool the cake in the pan on a rack.

Cut the cooled cake into 24 3-inch squares.

Remove the squares from the pan to a platter.

VARIATIONS: Substitute 4 cups pitted sour cherries for the blueberries.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 27447% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 106mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 9% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe