Blueberry Crumb Cake

This tender blueberry coffee cake topped with a crunchy cinnamon streusel topping that is truly remarkable. While blueberry crumb cake is a classic breakfast or brunch treat, its versatility knows no bounds. Enjoy it as an afternoon pick-me-up, a delightful dessert after dinner, or even a special treat for a potluck or bake sale.

Author: It is a Keeper

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 47 minutes

Total Time: 57 minutes

Servings: 12 Servings

Calories: 275 kcal per serving

Ingredients

¾ cup - Sugar
¼ cup - Shortening
1 - Egg
1 tsp - Vanilla
½ cup - Buttermilk
2 cups - Flour
2 teaspoons - Baking powder
½ tsp - Salt
2 cups - Blueberries
½ cup - Brown sugar
½ cup - Flour
½ tsp - Cinnamon
¼ cup - Butter

Instructions

Preheat oven to 375 degrees and butter and flour a 9×9 baking dish.
In a large mixing bowl, cream together sugar and shortening.
Stir in vanilla, egg and milk until combined.
Sift together flour, baking powder and salt.
Add dry ingredients into the wet ingredients and stir until just combined.
Be careful not to over-mix the batter.
Gently fold in the blueberries.
Pour batter into prepared 9×9 baking dish.
In a medium bowl, combine remaining sugar, flour, cinnamon and butter.
Blend together with a fork until all of the ingredients are crumbly.
Sprinkle the cinnamon mixture over top of the cake batter.
Bake for 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean.

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