Side Pannel
Crumb-Topped Blueberry Cake
Ingredients List
- 2 c All-purpose flour
- 2/3 c Sugar
- 3 ts Baking powder
- 1/2 ts Baking soda
- 1 ts Salt
- 2 Eggs
- 1 c Milk
- 1/2 c Butter or margarine, melted
- 2 tb Lemon juice
- 2 c Fresh blueberries *
- 2/3 c Sugar
- 1/2 c All-purpose flour
- 1/2 ts Cinnamon
- 4 tb Soft butter or margarine
- 1 c Chopped walnuts
Directions
* if using frozen berries, thaw
CRUMB TOPPING: In small bowl combine 2/3 cup sugar, 1/2 flour, 1/2 t.
cinnamon, 4 T. soft butter or margarine, and 1 cup chopped walnuts. Stir
until mixture is evenly blended and crumbly in appearance.
Into large mixing bowl measure the flour, sugar, baking powder, baking soda
and salt. Stir well to blend. Into large measuring cup, combine eggs,
milk, butter and lemon juice. Stir luquid ingredients into dry ingredients
until blended. Turn into buttered 13-by-9-inch baking dish. Sprinkle
blueberries evenly over the batter. Sprinkle with the Crumb Topping. Bake
at 375 degrees for 40 to 45 minutes. Serve warm.
CRUMB TOPPING: In small bowl combine 2/3 cup sugar, 1/2 flour, 1/2 t.
cinnamon, 4 T. soft butter or margarine, and 1 cup chopped walnuts. Stir
until mixture is evenly blended and crumbly in appearance.
Into large mixing bowl measure the flour, sugar, baking powder, baking soda
and salt. Stir well to blend. Into large measuring cup, combine eggs,
milk, butter and lemon juice. Stir luquid ingredients into dry ingredients
until blended. Turn into buttered 13-by-9-inch baking dish. Sprinkle
blueberries evenly over the batter. Sprinkle with the Crumb Topping. Bake
at 375 degrees for 40 to 45 minutes. Serve warm.
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