Crumb Topped Blueberry Cake Recipe
Servings: 12
Ingredients
- 2 c. All-purpose flour
- 2/3 c. Sugar
- 3 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 tsp Salt
- 2 x Large eggs
- 1 c. Lowfat milk
- 1/2 c. Butter or possibly margarine, melted
- 2 Tbsp. Lemon juice
- 2 c. Fresh blueberries *
- 2/3 c. Sugar
- 1/2 c. All-purpose flour
- 1/2 tsp Cinnamon
- 4 Tbsp. Soft butter or possibly margarine
- 1 c. Minced walnuts
Directions
- * If using frzn berries, thaw
- CRUMB TOPPING: In small bowl combine 2/3 c. sugar, 1/2 flour, 1/2 teaspoon cinnamon, 4 Tablespoons soft butter or possibly margarine, and 1 c. minced walnuts. Stir till mix is proportionately blended and crumbly in appearance.
- Into large mixing bowl measure the flour, sugar, baking pwdr, baking soda and salt. Stir well to blend. Into large measuring c., combine Large eggs, lowfat milk, butter and lemon juice. Stir luquid ingredients into dry ingredients till blended. Turn into buttered 13-by-9-inch baking dish. Sprinkle blueberries proportionately over the batter. Sprinkle with the Crumb Topping. Bake at 375 degrees for 40 to 45 min. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 346 | |
| Calories from Fat 137 | 40% |
| Total Fat 15.72g | 20% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 664mg | 28% |
| Potassium 114mg | 3% |
| Total Carbs 47.48g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 25.91g | 17% |
| Protein 5.38g | 9% |
