Community Recipe from


  • blueberries


  1. Ingredients:
  2. for the crumble topping:
  3. 1/2 cup brown sugar
  4. 1/2 cup flour
  5. 1/2 teaspoon cinnamon
  6. 1/2 teaspoon nutmeg
  7. 1/4 teaspoon cardamom
  8. 1/4 cup butter, softened
  9. for the cake:
  10. 2 cups flour
  11. 2 teaspoons baking powder
  12. 1/4 teaspoon salt
  13. 1/2 teaspoon cinnamon
  14. 3/4 cup sugar
  15. 1/4 cup butter, softened
  16. 1 large egg
  17. 1 teaspoon vanilla extract
  18. 1/2 cup buttermilk
  19. 3 cups fresh blueberries (or frozen, do not thaw!)

  20. Directions:
  21. Preheat the oven to 375ºF. Grease a 9″ square pan and set aside.

  22. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.

  23. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

  24. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

  25. Spread the batter into the prepared pan and sprinkle with the crumble topping.

  26. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.
April 2013

This recipe is a personal recipe added by affj1159 and has not been tested or endorsed by MyRecipes.

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