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Blueberry Muffin Crumb Cake

January 28, 2013

The best way to end a weekend is with a cake, any cake will do.  But if you want to have weekend guests packed and ready for the airport early Monday morning I prefer this one. Turn your muffin recipes into an elegant cake.


Blueberry Muffin Crumb Cake


  • Butter and Flour (for the pan)
  • 1 1/2 C. Fresh Blueberries (washed and picked over)
  • 1 1/2 C. Flour
  • 1/2 t. Salt
  • 1 t. Baking Powder
  • 1/2 C. unsalted butter (room temperature)
  • 2 Lg. Eggs
  • 1 t. Vanilla Extract
  • 1/2 C. Whole Milk

Ingredients for the Crumb Topping

  • 1/2 C. Light Brown Sugar, packed
  • 3/4 C. Flour
  • 1/2 t. Ground Cinnamon
  • Dash of Ground Nutmeg
  • 5 T. Unsalted Butter (melted)
  • 1/2 C. Finely Chopped Walnuts or Pecans (optional)


  1. Preheat oven to 350 degrees; butter an 8″ square pan and dust with flour
  2. Toss the blueberries with 1 T. flour
  3. Whisk the flour, salt and baking powder to blend in another bowl
  4. In a large mixing bowl cream the butter and sugar until soft; beat in the eggs on at a tim; add the vanilla and beat well; while beating on low blend in the flour mixture alternately with the milk; begin and end with the flour
  5. Fold in the blueberries with a rubber spatula
  6. Pour the batter into the prepared pan and smooth the top
  7. Add the crumb topping
  8. Bake at 350 degrees for 40-45 minutes

Preparation for Crumb Topping

  1. In a separate bowl combine the brown sugar, flour, cinnamon and nutmeg stirring with a fork until smooth
  2. Add the melted butter and blend well with the fork
  3. Add the nuts if using
  4. Sprinkle crumb mixture over the cake










Serves 9

Recipe adapted from The Boston Globe


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