Park Palates: Blueberry Crumb Cake

July 13, 2009, 2:58 pm

Berry season is short, so when it hits, it’s hard to resist stocking up our favorites. Every June, I end up picking or buying more fresh berries than I could ever finish, and have had to find some recipes to help me use them up before they spoil.

This blueberry crumb cake is one of my favorites, and is a great treat to bring to a picnic or family gathering.

Cake Batter

3/4 cup sugar
1/4 cup shortening (we used Crisco)
1 egg
2 cups flour
2 teaspoons baking powder
pinch of salt
1/2 cup milk
2 cups blueberries (1 3/4 cups if frozen)

Preheat oven to 350 degrees. Cream sugar and shortening then add the egg. Sift together flour, baking powder and salt. Stir in milk and sifted dry ingredients alternately. Then fold in blueberries. Pour into greased 13x9 or a slightly smaller pan.

Crumb Topping

1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/2 cup butter (softened)

Combine ingredients with a fork or pastry blender and sprinkle on batter. Bake at 350 degrees for 50 minutes.

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