** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. PREHEAT THE OVEN TO 350F Butter a 12-by-18-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper.
2. In a large mixer bowl, beat the butter and sugar until soft and light.
3. Add the eggs one at a time, beating well between each addition.
4. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour.
5. Spread the batter evenly in the prepared pan.
6. Scatter the blueberries evenly over the batter, pressing them in gently.
7. FOR THE CRUMBS: MIX THE FLOUR, SUGARS, cinnamon and nutmeg in a bowl.
8. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand.
9. Scatter the crumbs over the berries as evenly as possible.
10. Bake the cake about 40 minutes until batter is firm and crumbs are well-colored.
11. Cool the cake in the pan on a rack. Cut the cooled cake into 24 3-inch squares.
12. Remove the squares from the pan to a platter.
13. VARIATIONS: Substitute 4 cups pitted sour cherries for the blueberries.
Comments on Blueberry Crumbcake Squares Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
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.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
