Skip to content

Blueberry Crunch Cake

  • 1 1/4 c. all-purpose flour, divided
  • 2/3 c. sugar, divided
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 c. milk
  • 1/3 c. vegetable oil
  • 1 T. lemon juice
  • 1 c. fresh blueberries
  • 1/4 tsp. cinnamon
  • 1/2 c. chopped pecans
  • 2 T. butter or margarine, softened

Combine 1 c. flour, 1/3 c. sugar, baking powder, and salt, and set aside.

Combine egg, milk, oil, and lemon juice, and stir into flour mixture, mixing well.

Pour batter into a greased 9-inch tart pan or a greased 8-inch square pan. Top with blueberries.

Combine remaining 1/4 c. flour and 1/3 c. sugar with remaining ingredients, and sprinkle mixture over blueberries. Bake at 350º for 40 minutes.

Back to top