"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Blueberry Crumble Cake Recipe

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This recipe for Blueberry Crumble Cake, by , is from This is MY Cookbook!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry Wasson
Added: Thursday, July 16, 2009


1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp baking soda
1 stick butter softened
3/4 c. granulated sugar
2 large eggs
1/2 c. sour cream
1/1/2 tsp. vanilla extract
2 c. blueberries

1/2 c. brown sugar, packed
3/4 c. flour
1/2 tsp ground cinnamon
dash ground nutmeg
5 tbsp. melted butter
1/2 c. finely chopped walnuts or pecans, optional

Grease a 9" pan. Heat oven to 350. Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside. In a mixing bowl with electric mixer, cream the stick of softened butter with 3/4 cup of granulated sugar. Beat for about 3 to 4 minutes. Beat in the eggs until smooth. Beat in sour cream and vanilla. With mixer on low speed, beat in the flour mixture just until blended. Spread the batter in the prepared baking pan. Sprinkle blueberries evenly over the batter. In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth. Add the melted butter and blend well with the fork. Blend in chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries. Bake for 40 to 45 minutes, until the cake is firm and top is browned. Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.

Personal Notes:
Personal Notes:
This is a perfect coffee cake for brunch!




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