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Blueberry Crumb Cake Recipe

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This recipe for Blueberry Crumb Cake is from A Taste Of The Wilderness, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. flour
1 C. sugar
1 T. baking powder
1/4 tsp. Salt
1/2 C. vegetable shortening
1 C. 2% milk
2 eggs
1 1/2 C. fresh or frozen blueberries
Directions:
Directions:
Coat a 13 x 9 glass dish with cooking spray
Sift together flour, sugar, baking powder & salt, using a pastry cutter or two knives, cut in shortening. Combine milk & eggs, add to dry ingred. Mix lightly, fold in berries, spread in pan & refrigerate overnight.
Next Day - heat oven to 375° /
Prepare Topping /
Combine,1 C sugar, 1/2 C flour, 1/4 C melted butter, mix until crumbly, spread over batter.
Bake 25 min
Personal Notes:
Personal Notes:
I love this one with huckleberries! The extra plus is that it is made the night before, and simply popped in the oven the next morning. I often make it for the last morning along with breakfast burritos, for a quick no fuss meal! Never any leftovers either!

 

 

 

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