There’s nothing quite like the taste of fresh summer fruit baked into a delicious treat, and this Blueberry Cake is no exception.
Bursting with juicy blueberries in every bite, this cake is the perfect way to enjoy the flavors of the season. Whether you’re enjoying it as a simple snack or serving it up as a dessert for guests, this cake’s moist texture and vibrant flavor make it an irresistible summer staple. We have no doubt that this mouthwatering blueberry cake is sure to become a family favorite!
TIP: For a healthier version, oil may be substituted for shortening and margarine and soy milk can be substituted for non dairy creamer.
Yields: 16-20 pieces
For more blueberry recipes check out Blueberry Custard Trifle
This Article by EstherO. originally appeared in Mishpacha Magazine.
Photography by Dan Engongoro
Blueberry Crumb Cake
Ingredients
Cake:
- 2 cups flour
- ¾ cups sugar
- 2½ tsp baking powder
- ¼ tsp salt
- ¼ cup shortening
- ¾ cup non dairy creamer
- 1 egg
- 2 cups fresh blueberries (you may use frozen if fresh blueberries are not available)
Crumb Topping:
- ½ cup sugar
- ⅓ cup flour
- ¼ cup margarine softened
- ½ tsp cinnamon
Glaze:
- ½ cup confectioners sugar
- ¼ tsp vanilla
- 2 tsp hot water
Instructions
- Preheat oven to 350 degrees.
- Place all ingredients for the cake, besides for the blueberries in the bowl of your mixer.
- Mix until well combined.
- Place batter into a 9×13 pan.
- Sprinkle blueberries on top of batter.
- Next, mix together crumb topping ingredients.
- Sprinkle crumbs on top of blueberries.
- Bake for 45-50 minutes, or until toothpick inserted in the center of the cake comes out clean.
- Combine ingredients for glaze.
- Drizzle glaze on the cake when cooled.
