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Blueberry Streusel

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YIELD

1 pan

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

½ 118
CUP ML BUTTER
½ 118
CUP ML SUGAR
1 1
EACH EACH EGGS
2 473
2 1E+1
TEASPOONS ML BAKING POWDER
double-acting
½ 2.5
TEASPOON ML BAKING SODA
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML BUTTERMILK
2 473
CUPS ML BLUEBERRIES
fresh
¼ 59
CUP ML BUTTER
cold
½ 118
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML NUTMEG
ground
½ 118
CUP ML SUGAR

Directions

Cream butter and sugar.

Beat in egg.

Sift dry ingredients together and add, alternately with buttermilk, to butter mixture.

Pour into well -greased 9 x 13 pan.

Top with blueberries.

Mix sugar, flour, and spices.

Cut butter into tablespoons and blend into dry ingredients with a pastry blender.

Mixture should be crumbly.

Sprinkle over blueberries.

Bake at 350℉ (180℃) for 35 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 855 39% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 23g 113%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 512mg 21%
Total Carbohydrate 41g 41%
Dietary Fiber 4g 17%
Sugars g
Protein 23g
Vitamin A 23% Vitamin C 13%
Calcium 12% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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