Blueberry Pecan Crumb Cake
Recipe: #25951
April 19, 2017
Categories: Desserts, Cakes, Pecan, Blueberry, Brunch Mothers Day, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"This is out of my Gourmet's Weekend cookbook."
Original is 12 servings
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 by Step Method
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
No special items needed.
5 Reviews
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