Blueberry Crunch Cake Recipe | Tea Time Cakes
Ingredients:
½ Cup Milk or Milk Substitute (120ml)
½ Cup Sour Cream or Plain Yogurt (120g)
1 Tablespoons Lemon Juice (15ml)
1 Cup Flour (120g)
2 Teaspoons Baking Powder (10g)
½ Teaspoon Salt (3g)
1/3 Cup Sugar (64g)
Topping:
1 Cup Blueberries (152g)
¼ Cup Flour (30g)
1/3 Cup Sugar (64g)
½ Teaspoon Cinnamon (1.5g)
1/3 Cup Chopped Walnuts or Pecans (37g)
2 Tablespoons Soft Butter or Margarine (28g)
Directions:
For the topping, combine in a bowl, the flour, sugar, cinnamon, walnuts, and butter. Set aside.
In another bowl, whisk together the milk, sour cream, and lemon juice. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Stir in the milk mixture, just until well combined. Line a square (8in. x 8in.) baking pan with parchment paper. Spoon the batter into the pan and smooth out top. Top the batter with blueberries. Sprinkle the topping mixture onto the blueberries. Bake in a preheated oven at 350F for about 40 minutes or until an inserted toothpick comes out clean. Cool for about 15-30 minutes before serving.
| Makes About 8 Servings
