Blueberry Crunch Cake

Submitted by: Admin on 06/16/2009

818 views
2.70 avg rating
57 votes

Rating

Ingredients

Dry Ingredients:
3 cups sifted flour- all purpose
1 teaspoon baking soda
1 teaspoon baking powder
-sifted together three times.
Topping:
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup flour
3/4 teaspoon cinnamon
3/4 stick butter or margarine- cold
-Mix together and set aside.
Wet Ingredients:
3/4 cup butter
2 cup sugar
4 eggs- seperated
1 cup buttermilk
1 teaspoon vanilla

1 pint blueberries (fresh or frozen . If frozen, drain and dust with flour.)
1/2 cup coconut
1/4 cup nuts, chopped

Directions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. For wet ingredients, combine butter and sugar. Slowly add 4 egg yolks, one at a time. Mix until fluffy. Add dry ingredients alternately with buttermilk. Add vanilla. Fold in 4 beaten stiff egg whites. Fold 1/2 of the blueberries on top of batter evenly. Take combined topping ingredients and spread on top. Combine coconut and nuts, and spread on top. Bake for 50 to 55 minutes.

Blueberry Crunch Cake

Rating

Ingredients

Directions

Difficulty

Comments

Post Comment