Blueberry Crunch Cake
A luscious blueberry crunch cake featuring a tender crumb topping and sweet blueberry filling, perfect for dessert or teatime gatherings, appealing to fruit and dessert lovers alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9 x 13-inch pan.
- Mix dry ingredients: sugar, sifted flour, baking powder, and salt.
- Cut in butter or margarine until crumbly.
- Add egg and mix to form crumbs.
- Place half of the crumb mixture in the prepared pan and press evenly.
- Pour blueberry pie filling over the crumb layer, distributing evenly.
- Sprinkle remaining crumb mixture on top.
- Bake at 350°F (175°C) for 30 minutes or until golden brown.
- Serve warm, optionally with ice cream.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have blueberry pie filling, fresh blueberries with a bit of sugar and cornstarch can be used as a substitute. Ensure the butter is softened for better mixing, and if you prefer a crunchier texture, add chopped nuts to the crumb mixture.
Serving Suggestions
Serve the Blueberry Crunch Cake warm or at room temperature, optionally topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Aunt Mamie'S Salad for a light meal or as a sweet treat after a hearty dish. Enjoy with a cup of tea or coffee for a perfect afternoon snack.
Storage & Reheating
Store any leftover Blueberry Crunch Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Crunch Cake contains roughly 210 calories, with 2g protein, 33g carbohydrates, and 8g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1197mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of pie filling?
Yes, you can use fresh blueberries. Mix them with a bit of sugar and cornstarch to create a filling similar to pie filling. This will ensure the blueberries hold together and provide a sweet flavor in the cake.
How do I prevent the cake from becoming too dry?
To prevent the cake from drying out, avoid overbaking. Keep an eye on it in the last few minutes of baking, and check for a golden brown color. Additionally, serving it warm with ice cream adds moisture and enhances flavor.
Can I freeze the cake?
Yes, you can freeze Blueberry Crunch Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).