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Blueberry Crumbcake Recipe

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This recipe for Blueberry Crumbcake is from Our Companions Very Veggie Cookbook, 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:  
1 1/2 C sifted flour
1/2 C sugar
dash salt
1/2 C soft butter
4 C fresh blueberries
1 T lemon juice
1/2 C sugar
3 T tapioca
1/4 tsp. salt
1/8 tsp. cinnamon
Directions:
Directions:
Preheat oven to 425.

Combine flour, 1/2 C sugar, salt and butter. Mix with a pastry blender until crumbs are formed. Measure 3/4 C of mixture and set aside.

Press remaining crumbs over the bottom and about 3/4" up the sides of a 9-10" springform pan.

Combine berries, lemon juice, 1/2 C sugar, tapioca, salt and cinnamon. Let stand for 15 minutes. Spoon mixture into crumb lined pan.

Bake at 425 degrees for 20 minutes,. Sprinkle top with 3/4 C crumbs. Bake 20-25 minutes longer or until crumbs are brown.

 

 

 

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