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Blueberry Crumb Cake | Blueberry Crumb Cake Recipes | Blueberry Crumb Cake Recipe

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Blueberry Crumb Cake

1 12-oz pkg frozen blueberries, thawed but not drained

1 tbsp cornstarch

1 tsp lemon zest

2 cups Bisquick

2 tbsp sugar

2 tbsp butter or margarine

1 egg

1/4 cup milk


1/2 cup Bisquick

1/4 cup sugar

1 tsp cinnamon

2 tbsp butter or margarine

Blueberry Crumb Cake


In small saucepan, combine the blueberries, cornstarch and lemon zest. Cook over medium heat, stirring frequently, until it comes to a boil. Mixture will be thick and translucent. Remove from heat and let cool. Preheat oven to 400 F and grease a 9" round cake pan. In a medium bowl combine Bisquick and sugar. Cut in butter (use two knives, a pastry blender or pulse in a food processor) until mixture resembles coarse cornmeal. Add egg and milk and stir until thoroughly combined. Pat the dough on the bottom and 3/4 way up the sides of the pan. Pour he blueberry mixture into the pan. Make the topping: Combine all ingredients in a small bowl and toss lightly with a fork until crumbly. Sprinkle mixture evenly over blueberry mixture. Bake for 20 minutes or until topping is golden. Cool on a wire rack. Serve warm or cold.


This was a simple and easy recipe to make.Hubby enjoyed it alot.I will make this Blueberry Crumb Cake again. Theresa

- Theresa (June 9, 2009)
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