Elly'S Blueberry Crumb Cake
Elly's Blueberry Crumb Cake is a moist, flavorful dessert featuring juicy blueberries and a crunchy crumb topping. Perfect for breakfast or teatime, it offers a delightful balance of sweetness and tartness, appealing to fruit lovers and those seeking a comforting baked treat.
Ingredients
Instructions
- Pour the batter into a greased and floured tube pan.
- Sprinkle the remaining 1 cup of crumbs on top of the batter.
- Bake in a preheated 350°F oven for 1 hour.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you prefer a nutty flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter. Ensure the blueberries are fresh or frozen without ice crystals; if using frozen, don't thaw them to prevent color bleeding. If margarine isn't available, unsalted butter works well as a substitute.
Serving Suggestions
This blueberry crumb cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream for a decadent dessert. Consider serving it alongside a fresh fruit salad or with a drizzle of Bub'S Lemon Sauce for a zesty contrast. It’s also a great addition to brunch tables, complementing other American recipes like quiches or breakfast casseroles.
Storage & Reheating
Store any leftover blueberry crumb 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, slice the cake and warm it in the microwave for 10-15 seconds or in the oven at 350°F for about 10 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Elly'S Blueberry Crumb Cake contains roughly 705 calories, with 5g protein, 61g carbohydrates, and 52g fat. It is an excellent source of vitamin C (53% of the Daily Value), calcium (31% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2716mg per serving (118% 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 other fruits instead of blueberries?
Absolutely! This recipe is versatile; you can substitute blueberries with raspberries, chopped strawberries, or even diced peaches for a different flavor profile. Just ensure that the fruit is not overly watery to maintain the cake's structure.
What can I do if I don't have a tube pan?
If you don't have a tube pan, you can use a regular round cake pan or a 9x13 inch baking dish. Just be mindful that baking times may vary slightly, so check for doneness by inserting a toothpick in the center.
How can I make this cake healthier?
To make a healthier version, you can substitute half of the all-purpose flour with whole wheat flour for added fiber. Additionally, reducing the sugar to 1 1/2 cups or using a sugar alternative can lower the calorie count without sacrificing flavor.
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).