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Mrs. K's Blueberry Crumbcake
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Mrs. K's Blueberry Crumbcake

1 Hour 15 Minutes
1 Hr 15 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
TOPPING:
2 Tbsp hard butter
1/4 cup white sugar
1/4 cup all purpose flour
CAKE:
1 stick softened butter
1 1/2 cups white sugar
1 pkg (8 oz.) Philadelphia Cream Cheese, at room temperature
3 eggs
2 1/2 cups sifted flour
1 Tbsp baking powder
1 tsp salt
3/4 cup milk
1 tsp vanilla extract
1/2 tsp lemon extract
2 cups blueberries, dusted and divided
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Let's Make It
1
Prepare the topping, using the 1st 3 ingredients. Use a pastry blender to make fine crumbs. Set aside. Preheat the oven to 350 degrees F. Lightly grease and flour a 9" by 13" pan.
2
Cream the stick of butter, the sugar, and the cream cheese until light and fluffy. Beat in the eggs one at a time. Beat the batter well. Sift the dry ingredients together. Alternately fold in the dry ingredients and the milk and extracts, starting and ending with the dry ingredients. Dust the berries and gently fold half of them in to the batter. Put the batter in the pan. Top with the remaining half of the blueberries; then put the topping evenly over the cake.
3
Bake the cake for 45 minutes. The cake will begin to pull away from the sides when it is done. Let cool before cutting.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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