Blueberry Pecan Crumb Cake

12
Servings
25m
Prep Time
50m
Cook Time
1h 15m
Ready In


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

Original recipe yields 12 servings
OK
  • FOR TOPPING

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.

Related

Daily Inspiration

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.

(12 Jun 2017)

ellie

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:
(17 May 2017)