Blueberry Pecan Crumb Cake
Servings
Prep Time
Cook Time
Ready In
Recipe: #25951
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
"This is out of my Gourmet's Weekend cookbook."
Ingredients
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- FOR TOPPING
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Nutritional
- 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
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.
Tips & Variations
No special items needed.
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