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Blueberry Crumb Cake Recipe

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Blueberry Crumb Cake Recipe

Prep Time: Cook Time:


  • Egg, whole, raw | 2.00 small
  • Reduced fat milk with added vitamin A and D | 0.50 cup
  • Salt | 0.25 tsp
  • Low sodium baking powder | 1.00 tbsp
  • Granulated sugar | 2.00 cup
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 2.50 cup
  • Blueberries, raw | 1.50 cup
  • Butter without salt | 0.25 cup
  • Shortening, vegetable, household | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 359.11 mg

Fat per serving: 13.51 g

Saturated fat per serving: 4.94 g

Protein per serving: 4.01 g

Sodium per serving: 65.25 mg

Cholesterol per serving: 34.54 g


  1. Beat the eggs. Take a 9x13-inch glass baking dish; coat it with non-stick spray. Now put together the flour, baking powder, sugar and salt. Cut the shortenings in the mixture using pastry cutter.
  2. Mix together milk and eggs; whisk well. Then mix both the flour and egg mixture lightly. Then add the berries; fold them in a mixture. Now place the mixture in the pan and spread evenly. Cover it and then refrigerate for whole night.
  3. Heat the oven at a temperature of 375?F. Put together the flour, butter and sugar in a small bowl; mix them well until crumbly. Now spread the flour mixture over the berries mixture in the pan.
  4. Place in the refrigerator and bake for 25 minutes until the topping is lightly browned. Cut Blueberry Crumb Cake Recipe into pieces and serve.

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