- Calories 264
- Caloriesfromfat 28%
- Fat 8.2g
- Satfat 1.7g
- Monofat 3.4g
- Polyfat 2.5g
- Protein 4.3g
- Carbohydrate 43.7g
- Fiber 1.5g
- Cholesterol 28mg
- Iron 1.4mg
- Sodium 193mg
- Calcium 75mg
Blueberry Crumb Cake
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Coat a 9-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
Step 3
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.
Step 4
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.
You May Like
zemyna's Review
My favorite Cooking Light cake recipe so far! Followed the recipe very closely, only changes I made were 1 cup white flour and 1/3 whole wheat flour, and I replaced 1 Tablespoon of flour with 1 Tablespoon of wheat germ. I used fresh blueberries but just placed them on top of the batter to make sure they didn't sink to the bottom, then sprinkled the crumb topping over the blueberries. Worked very well. Awesome texture and flavor and impossible to stop eating until it was gone!
mwilds's Review
I have been making this for years and always double the recipe.
BlueeyedSara7's Review
Good, easy brunch recipe. The only change that I made was to use white whole-wheat flour in place of the all-purpose flour and it turned out well.
cpalma's Review
Great flavor. Good portion size. Loved the crumb topping on top. My blueberries did sink to the bottom which wasn't a big deal to me. Next time I'll just toss them in a little flour before mixing them in.
user's Review
This was easy and very good. Substituted a combination of blackberries and raspberries because that was what I had on hand.
Ltoeat's Review
The cake was crumbly good. My berries went to the bottom. I doubled the recipe and baked it in a 9x13 pan, I did not double the topping crumb, but it was enough. Used 100% whole wheat pastry flour. Next time I will try half oil and half applesauce instead of butter.
eurekatpt's Review
I made this exactly as the recipe directed (except without the wax paper). I noticed that some people wrote that stirring the blueberries turned the cake blue, and several people mentioned that the blueberries sank to the bottom, but neither happened with me. The cake was delicious and not blue, and the blueberries did not sink to the bottom. An easy and very yummy coffee cake. (I made it for breakfast.)
NutsinNormal's Review
This was one delicious little cake! Very quick to assemble, and perfect for a week-night dessert. Everyone at my house loved its bright flavor and moist texture. I substituted soy milk soured with vinegar for the buttermilk, as well as using soy margarine to make it dairy-free (with fantastic results). I also baked it in an 8 x8 square pan sprayed with baking spray. Next time I will dust the berries with flour to keep them from sinking to the bottom. Great for dessert or breakfast!
kvuelv's Review
My husband loves this cake!!! I have used both frozen and fresh blueberries and it turns out great everytime. I also added 3 tbs chopped pecans to the crumb topping. I know it adds calories but they are well worth it! I used a 9 inch springform pan because it's all I have and it comes out easily and looks so pretty! This cake is best eaten within the first 2 days because the blueberries start to cause the cake to get mushy, but if you've tried this cake you know that's easy to do! Will make again and again and would serve to company!
gkd1029's Review