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  • Crumb Topped Blueberry Cake

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    Crumb Topped Blueberry Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. All-purpose flour
    • 2/3 c. Sugar
    • 3 tsp Baking pwdr
    • 1/2 tsp Baking soda
    • 1 tsp Salt
    • 2 x Large eggs
    • 1 c. Lowfat milk
    • 1/2 c. Butter or possibly margarine, melted
    • 2 Tbsp. Lemon juice
    • 2 c. Fresh blueberries *
    • 2/3 c. Sugar
    • 1/2 c. All-purpose flour
    • 1/2 tsp Cinnamon
    • 4 Tbsp. Soft butter or possibly margarine
    • 1 c. Minced walnuts

    Directions

    1. * If using frzn berries, thaw
    2. CRUMB TOPPING: In small bowl combine 2/3 c. sugar, 1/2 flour, 1/2 teaspoon cinnamon, 4 Tablespoons soft butter or possibly margarine, and 1 c. minced walnuts. Stir till mix is proportionately blended and crumbly in appearance.
    3. Into large mixing bowl measure the flour, sugar, baking pwdr, baking soda and salt. Stir well to blend. Into large measuring c., combine Large eggs, lowfat milk, butter and lemon juice. Stir luquid ingredients into dry ingredients till blended. Turn into buttered 13-by-9-inch baking dish. Sprinkle blueberries proportionately over the batter. Sprinkle with the Crumb Topping. Bake at 375 degrees for 40 to 45 min. Serve hot.

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