** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. CRUMB TOPPING: In small bowl combine 2/3 cup sugar, 1/2 flour, 1/2 t.
2. cinnamon, 4T soft butter or margarine, and 1 cup chopped walnuts.
3. Stir until mixture is evenly blended and crumbly in appearance.
4. Into large mixing bowl measure the flour, sugar, baking powder, baking soda and salt.
5. Stir well to blend. Into large measuring cup, combine eggs, milk, butter and lemon juice.
6. Stir liquid ingredients into dry ingredients until blended.
7. Turn into buttered 13-by-9-inch baking dish.
8. Sprinkle blueberries evenly over the batter. Sprinkle with the Crumb Topping.
9. Bake at 375 degrees for 40 to 45 minutes. Serve warm.
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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, Lemon, Egg, Milk, Tree Nuts, Butter, Gluten, Blueberries, Sulfites, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.