Bakerita · by Rachel Conners★ 5.0 (4)
Blueberry Crumb Cake
NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 17%
CARBS 60G49% OF CAL
5G FIBER0G ADDED0G INTRINSIC24G OTHER30G TOTAL SUGAR
FAT 25G45% OF CAL
12G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender cake loaded with fresh blueberries and topped with a thick pecan crumble. Sweet and slightly spiced, best served warm with whipped cream or a dusting of powdered sugar. Ideal for breakfast or dessert.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
- ½ cup 1 stick unsalted butter, softened
- ¾ cup brown sugar (coconut sugar, or Cassonade sugar)
- ¼ cup granulated sugar
- 2 eggs (room temperature)
- ¾ cup Greek yogurt
- 1½ cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- ⅓ cup brown sugar (coconut sugar, or Cassonade sugar)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon table salt
- 8 tablespoons unsalted butter (melted and still warm)
- 1¾ cups all-purpose flour
- ½ cup chopped pecans
At a glance
PER SERVING · TIME 75M
CAL 25%·PRO 17%
CARBS 60G49% OF CAL
5G FIBER0G ADDED0G INTRINSIC24G OTHER30G TOTAL SUGAR
FAT 25G45% OF CAL
12G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 206mg
- Total sugar
- 30g
- Added sugar
- ≥26g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 220mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.