Looking for a recipe that uses fresh blueberries? Serve this blueberry crumb cake along with a scoop of vanilla ice cream. A sweet Summer dessert!
To make the cherries version of this recipe, use a bag of frozen pitted cherries from the grocery store.
Description
An easy cake, make with either blueberries or pitted cherries.
Ingredients
For the cake:
- 2 sticks butter
- 1-1/2 cups granulated sugar
- 3 eggs plus 3 egg yolks
- 2 teaspoons vanilla
- 1/4 cup milk or buttermilk
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 quart blueberries (you can substitute pitted cherries)
The crumb topping:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1-1/2 sticks butter
Instructions
- Preheat oven to 350 degrees.
- For the cake batter, beat the butter and sugar in a large bowl until fluffy. Add the 3 eggs, one at a time, beating well after each addition. Beat in the vanilla. In another bowl stir the 3 yolks into the milk. Sift together the flour and baking powder and stir into the batter alternating with the yolk mixture, beginning and ending with the dry mixture. Spread the batter into a prepared 10×15-inch pan. Scatter the berries over the batter evenly and press them in slightly.
- To make the crumbs, mix the dry ingredients in a bowl, and stir in the melted butter. Rub the mixture together by hand until crumbly. Scatter mixture over berries as evenly as possible. Bake the cake for 50 to 60 minutes or until the crumbs are well colored. Cool the cake in the pan and cut into 15 squares. Keep loosely covered at room temperature.
Notes
To make the cherries version, use a bag of frozen pitted cherries from the grocery store.
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