Name: Blueberry Crunch Cake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1/2 cup packed brown sugar -; 1/3 cup all-purpose flour -; 1/2 teaspoon ground cinnamon -; 1/3 cup finely chopped pecans -; 1/3 cup cold butter -; Cake: -; 1/2 cup butter, softened -; 3/4 cup sugar -; 2 eggs -; 2 teaspoons vanilla extract -; 2 cups all-purpose flour -; 2 teaspoons baking powder -; 1/2 teaspoon salt -; 3/4 cup milk -; 1-1/2 cups blueberries -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Crunch Cake

1. 1/2 cup packed brown sugar -

2. 1/3 cup all-purpose flour -

3. 1/2 teaspoon ground cinnamon -

4. 1/3 cup finely chopped pecans -

5. 1/3 cup cold butter -

6. Cake: -

7. 1/2 cup butter, softened -

8. 3/4 cup sugar -

9. 2 eggs -

10. 2 teaspoons vanilla extract -

11. 2 cups all-purpose flour -

12. 2 teaspoons baking powder -

13. 1/2 teaspoon salt -

14. 3/4 cup milk -

15. 1-1/2 cups blueberries -

How to cook deliciously - Blueberry Crunch Cake

1. Stage

In a bowl, combine the first four ingredients; cut in the butter until crumbly. Set aside. In a bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Mix well. Spoon two-thirds of the batter into a greased 9-in. springform pan. Sprinkle with two-thirds of the reserved crumb mixture. Top with blueberries and remaining batter and crumb mixture. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan. Dust with confectioners' sugar.