Blueberry Crumble Cake
I seem to be on a spring into dessert kick lately. Just sitting here thinking of what’s for dinner and somehow my thoughts wandered off the dinner and onto dessert! I just purchased some great blueberries. (I eat blueberries almost every day as they are loaded with anti-oxidants and are low in calories. I add them on cereal, a muffin, french toast, or pancakes for breakfast. (I don’t eat all these for breakfast at one sitting, just in case you’re thinking what a pig I must be). I also enjoy blueberries on lemon cake! MMMMM. Very good.) I came across this recipe in an old family handed down cookbook. It is very good and with some modifications, (use low fat or no fat sour cream) it can be low in calories, though I wouldn’t change a thing!
Blueberry Crumble Cake
2 3/4 cups flour 1 1/2 tsp. baking powder
1 1/2 tesp. baking soda 1 teaspoon salt
3/4 cup butter – softened 1 cup sugar
3 eggs 16 ounces sour cream
2 tsp. vanilla extract
Streusel
3/4 cup brown sugar
3/4 cup chopped walnuts
1 tsp. cinnamon
2 cups blueberries — rinsed and drained
1. Preheat oven to 375. Grease and flour a 10″ tube or Bundt pan.
2.Combine flour, baking powder, baking soda and salt in a bowl. Set aside.
3. In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition.
4. Add flour mixture alternately with sour cream and vanilla. Mix until blended well.
5. Combine streusel ingredients except for the blueberries and reserve 1/2 cup.
6. Toss the rest of the streusel with the blueberries.
7. Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berry mixture and finally the remaining batter.
8. Sprinkle on reserved streusel topping.
9. Bake for 60-65 minutes or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over
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