Recently Viewed Recipes
 
  Top Searches
 
 

Blueberry Pecan Crumb Cake

"This is out of my Gourmet's Weekend cookbook."

 Add to Recipebook  Add Your Photo
 Add to Menu  Add Private Note
 Add to Shopping List  Add to Planner
 Rate / Review Recipe (2)  Send to Email
 Save recipe / favorites  Print This Recipe
   

Prep Time: 25m

Cook Time: 50m

   

Servings: 12  

 
 
  • 5.0000

Very good -- we did skip the pecans though but otherwise made as directed. We disuse light sour cream but don't think that made any difference in the recipe. Thanks for sharing!.

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 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
  • 300 grams blueberries (3 cups, 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.
  How to Make
 
 

Step 1

Preheat oven to 350°F. Butter and flour a 13 X 9-inch baking pan, knocking out excess.

Step 2

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


Step 3

In a small bowl stir together sugar, flour, and pecans and blend in butter until mixture resembles coarse meal.

Step 4

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.

Step 5

Serve cake cut into squares.

  Nutritional Facts
 
 
  • Serving Size: 1 (132 g)
  • Calories 413.9
  • Total Fat - 19.7 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 82 mg
  • Sodium - 226.9 mg
  • Total Carbohydrate - 55 g
  • Dietary Fiber - 1.6 g
  • Sugars - 36.1 g
  • Protein - 6.1 g
  • Calcium - 79.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
2 reviews

This is a great coffee cake. Loved the crumb topping and it all goes so well with a cup of coffee. We'll be eating on this all week if it lasts that long. Great recipe.

 

Review by Daily Inspiration

Very good -- we did skip the pecans though but otherwise made as directed. We disuse light sour cream but don't think that made any difference in the recipe. Thanks for sharing!

 

Review by ellie