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Blueberry Pecan Crumb Cake

Here's how you make Blueberry Pecan Crumb Cake
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  • Servings: 12
  • Prep: 25m
  • Cook: 50m
  • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 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)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

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.


We hope you enjoy this recipe!

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