Blueberry Crunch Cake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Blueberry Crunch Cake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 10


    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

    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


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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.