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Crumb-Topped Blueberry Cake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
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.

Crumb-Topped Blueberry Cake

Date Added: January 04, 2014

Ingredients:

2 Cups All-Purpose Flour
Cup Sugar confectioner'
3 Teaspoons Baking Powder plus 1 teaspoon
1/2 Teaspoon Baking Soda heaping
1 Teaspoon Salt approximately
2 Unit Eggs up to 8
1 Cup Milk (or use about 1/2 C of powdered milk and about 1 C water)
1/2 Cup Butter or margarine, melted (1 stick)
2 Tablespoons Lemon Juice (either a shots-worth or a tablespoon would do)
2 Cups Fresh Blueberries
Cup Sugar confectioner'
1/2 Cup All-Purpose Flour
1/2 Teaspoon Cinnamon Ground
4 Tablespoons Butter or margarine
1 Cup Walnut
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Directions:

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.
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