Blueberry Crumb Cake
From nycricket 16 years ago
- 40 minutes to make
- Serves 8
This is a recipe from Cooking Light. I've made it before but whipped up two of these cakes last night for my department to enjoy for breakfast this morning. They were devoured well before 10am!
Ingredients
- cooking spray shopping list
- 2/3 cup sugar shopping list
- 1/4 cup stick margarine or butter, softened shopping list
- 1 teaspoon vanilla extract shopping list
- 1 large egg shopping list
- 1 1/3 cups all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/8 teaspoon salt shopping list
- 3/4 cup low-fat buttermilk shopping list
- 1 cup blueberries shopping list
- 3 tablespoons sugar shopping list
- 3 tablespoons all-purpose flour shopping list
- 1 tablespoon stick margarine or butter, melted shopping list
- 1 teaspoon ground cinnamon shopping list
How to make it
- Preheat oven to 350°.
- Coat a 9-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
- Beat 2/3 cup sugar and 1/4 cup margarine at medium speed of a mixer until blended (about 5 minutes). Add vanilla and egg; beat well.
- Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife. Combine 1 1/3 cups flour, baking powder, baking soda, and salt.
- Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Stir in blueberries.
- Pour into prepared pan.
- Combine 3 tablespoons sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal. Sprinkle sugar mixture over batter.
- Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
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