Blueberry Crunch Cake

Name: Blueberry Crunch Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 10
Ingredients: Streusel:; 1/2 c. packed brown sugar; 1/3 c. flour; 1/2 tsp. ground cinnamon; 1/3 c. finely chopped pecans; 1/3 c. cold margarine; Cake:; 1/2 c. butter or margarine softened; 3/4 c. sugar; 2 eggs; 2 tsp. vanilla extract; 2 c. flour; 2 tsp. baking powder; 1/2 tsp salt; 3/4 c. milk 1%; 1 1/2 c. fresh or frozen blueberries

Minutes to Prepare: 15
Minutes to Cook: 55

Number of Servings: 10

Ingredients

Streusel:1/2 c. packed brown sugar1/3 c. flour1/2 tsp. ground cinnamon1/3 c. finely chopped pecans 1/3 c. cold margarineCake:1/2 c. butter or margarine, softened3/4 c. sugar2 eggs2 tsp. vanilla extract2 c. flour2 tsp. baking powder1/2 tsp salt3/4 c. milk, 1%1 1/2 c. fresh or frozen blueberries

Directions

In a bowl, combine the first four ingredients; cut in butter until crumbly. Set awside. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking poweder and salt; add to the creamed mixture alternately with milk. Mix well. Spoon two-thirds of the batter into a greased 9-in. springform pan. Sprinkle with two-thirds of the streusel. Spoon blueberries evenly over streusel. Top with remaining batter and streusel. Bake at 350 degrees for 65-70 (I cooked it for 55 minutes) minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing sides of pan. Yield: 8-10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user ECASPERS.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 379.2
Total Fat: 16.4 g
Cholesterol: 43.4 mg
Sodium: 382.6 mg
Total Carbs: 57.1 g
Dietary Fiber: 1.8 g
Protein: 5.5 g

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