Created by: TeresaS
Created on April 19, 2017
Categories: Desserts, Cakes, 13x9 Sheet, Nuts/Seeds, Pecan, Fruit, Blueberry, North American, Kid Pleaser, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy (more)
Blueberry Pecan Crumb Cake
"This is out of my Gourmet's Weekend cookbook."
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Prep Time: 25mPT25M
Cook Time: 50mPT50M
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (softened, 1/2 stick)
- 1/4 cup vegetable shortening (at room temperature)
- 1 cup granulated sugar
- 3 large eggs, beaten lightly
- 1 cup sour cream
- 3 teaspoons fresh grated lemon zest
- 3 cups blueberries (picked-over and tossed with 1 tablespoon flour)
- FOR TOPPING
- 1 cup firmly packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 cup pecans, finely chopped
- 1/4 cup unsalted butter (cold, cut into bits, 1/2 stick)
What You Will Need
No special items needed.
Preheat oven to 350°F. Butter and flour a 13 X 9-inch baking pan, knocking out excess.
In a bowl stir together flour, baking powder, baking soda, and salt. In a large bowl cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and add sour cream alternately in batches with flour mixture, stirring until just combined. Fold in zest and blueberries and spread in prepared baking pan.
TO MAKE THE TOPPING
In a small bowl stir together sugar, flour, and pecans and blend in butter until mixture resembles coarse meal.
Sprinkle topping evenly over batter and bake in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool cake in pan on a rack 10 minutes.
Serve cake cut into squares.
- Serving Size: 1 (144 g)
- Calories 420.7
- Total Fat - 19.7 g
- Saturated Fat - 8.9 g
- Cholesterol - 82 mg
- Sodium - 227 mg
- Total Carbohydrate - 56.8 g
- Dietary Fiber - 1.9 g
- Sugars - 37.3 g
- Protein - 6.2 g
- Calcium - 80 mg
- Iron - 0.8 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg