Blueberry Crumbly

Blueberry Crumb Cake

Funny story about this cake…

As I was mixing the ingredients together and doing usual cake making things…I was thinking, “This will bake for 55 minutes. Usually when things bake for a long time I forget about them and they get taken out a little late…La la la.” then I thought, “Wow, this is a lot of blueberries…I hope it turns out. I really don’t want to ruin so many blueberries…” So, I finished putting the cake together and I put it in in the oven, scheduling the time it should come out. I did some other things for awhile and, big surprise, I forgot about my cake. An hour and a half later I strolled casually into the kitchen and looked at the hot oven. Suddenly I remembered my cake…my blueberry crumbly cake. 😦 I was upset that I forgot about it but it ended up being fine, though maybe a little dry compared to how it could have been. Everyone so far has liked it, so I guess it’s fine. I’ll definitely make it again, though maybe the right way. Here’s the recipe, so try it out:
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 3 cups flour
  • 1 cup Crisco, or other shortening/margarine/butter
  • 1/4 teaspoon ground cinnamon
  • 4 cups fresh or frozen blueberries
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 4 teaspoons cornstarch
  1. Preheat the oven to 375 degrees F and grease a 9×13 inch pan.
  2. In a medium bowl, stir together the sugars, flour and baking powder, and cinnamon. Cut in the shortening 1 tsp at a time with a pastry cutter or fork. Press half the dough into the pan.
  3. In another bowl, stir together the sugars and cornstarch. Mix in the blueberries and pour the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake for 55 minutes (or whatever… 😉 ). Cool completely before cutting into pieces.

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