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Blueberry Crumb Cake Recipe

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This recipe for Blueberry Crumb Cake is from Welcome Home, 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:  
Cake:
2 cups flour
1 cup sugar
1 tbsp. baking powder
1/4 tsp. salt
1/2 cup Crisco
1 cup milk
2 eggs, beaten

1 1/2 cups fresh or frozen blueberries

Topping:
1 cup sugar
1/2 cup flour
1/4 cup (or 4 tbsp.) butter, melted
Directions:
Directions:
First Day:
Coat a 9x13 inch glass baking dish with Pam. In a small bowl, sift together flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in Crisco. In another bowl, combine milk and eggs, and beat until mixed. Add to dry ingredients. Mix lightly; fold in berries. Spread in pan, cover, and refrigerate overnight.

The Next Day:
Preheat oven to 375 degrees. Prepare topping as follows: combine sugar, flour and butter in a small bowl and mix until crumbly. Spread over batter. Bake, uncovered, about 25 minutes, until a cake tester inserted into the center comes out clean and topping is lightly browned.
Personal Notes:
Personal Notes:
This recipe serves 12, but can easily be halved. It is a great recipe if you need to take a breakfast item to work or when you have house guests. Remember, it is a two day process!

 

 

 

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