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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Crumb Cake

Date Added: January 04, 2014


1 Unit Cooking Spray 1 Unit Cooking Spray
Cup Sugar Cup Sugar brown
1/4 Cup Margarine 1/4 Cup Stick Margarine or Butter; Softened or
1 Teaspoon Extract Of Vanilla 1 Teaspoon Extract Of Vanilla
1 Egg 1 Egg Lg
1 1/3 Cups All-Purpose Flour 1 1/3 Cups All-Purpose Flour minus 2 tbs.
1 Teaspoon Baking Powder 1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda 1/4 Teaspoon Baking Soda or less to taste
1/8 Teaspoon Salt 1/8 Teaspoon Salt (I used reduced sodium)
3/4 Cup Buttermilk 3/4 Cup Low-Fat Buttermilk
1 Cup Blueberries 1 Cup Blueberries (opt)
3 Tablespoons Sugar 3 Tablespoons Sugar brown
3 Tablespoons All-Purpose Flour 3 Tablespoons All-Purpose Flour minus 2 tbs.
1 Tablespoon Margarine 1 Tablespoon Stick Margarine or Butter; Melted or
1 Teaspoon Ground Cinnamon 1 Teaspoon Ground Cinnamon
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1. Preheat oven to 350 degrees.

2. Coat a 9-inch round cake pan with cooking spray; line bottom with wax paper.

3. Coat wax paper with cooking spray. Beat 2/3 c sugar and 1/4 c margarine at medium speed of a mixer until blended (about 5 minutes).

4. Add vanilla and egg; beat well. Lightly spoon 1 1/3 cups flour into dry measuring cups; level with knife.

5. Combine 1 1/3 cups flour, baking powder, baking soda, and salt.

6. Add flour mixture to creamed mixture alternating with buttermilk, beginning and ending with flour mixture.

7. Stir in blueberries. Pour into prepared pan.

8. Combine 3 T sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal.

9. Sprinkle sugar mixture over batter. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Blueberries, Natural Sweeteners allergies.
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