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Streusel-Topped Blueberry Cake

Streusel-Topped Blueberry Cake
1 vote, 5.00 avg. rating (89% score)

Yield: 12 servings


  • 3 tablespoons shortening
  • 1 cup sugar
  • 1 egg
  • 1-3/4 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1-1/2 cups fresh blueberries


Preheat oven to 350 degrees F. Cream shortening with sugar and beat in the egg. Sift flour, baking powder, and salt together. Add dry ingredients to shortening-sugar mixture alternately with milk. Sprinkle washed, drained blueberries with a little flour to keep them from sinking, and stir into batter. Pour batter into a greased and lightly floured 7x11-inch pan.

Crumb Topping:


  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons butter, softened
  • 1 teaspoon cinnamon


Mix together ingredients for crumb topping until crumbly. Sprinkle batter with topping. Bake for about 40 minutes or until cake tests done.
Updated Sunday, April 21st, 2002

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One Response to Streusel-Topped Blueberry Cake

  1. Anonymous July 19, 2006 at 3:40 pm #

    This is the best recipe for blueberry cake I’ve ever tried. Gave the recipe to a blueberry grower in my area to pass out at the Farmer’s Market. Just needs a little bit more butter in the topping to make it caramelize better, but other than that, WONDERFUL!!!

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