An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Blueberry Crumb Cake
NUTRITION · PER SERVING55M COOK
CAL 26%·PRO 15%
CARBS 64G48% OF CAL
4G FIBER0G ADDED0G INTRINSIC30G OTHER30G TOTAL SUGAR
FAT 28G48% OF CAL
14G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender cake loaded with fresh blueberries and topped with a crunchy brown sugar crumb topping. It's moist and versatile—good for breakfast, brunch, or dessert with ice cream.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup butter (melted and cooled)**
- ½ cup brown sugar (lightly packed)
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 1 pinch salt**
- 1⅓ cup all purpose flour
- ⅓ cup ground nuts (walnuts, cashews or almonds)
- 1⅓ cup +2 tablespoons pastry flour* (divided) ((181 grams total, if you double the recipe double this amount))
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup butter softened**
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup milk (2% or whole milk - room temperature)
- 1 teaspoon lemon zest
- 1½ cups blueberries (fresh or unthawed frozen)
At a glance
PER SERVING · TIME 55M
CAL 26%·PRO 15%
CARBS 64G48% OF CAL
4G FIBER0G ADDED0G INTRINSIC30G OTHER30G TOTAL SUGAR
FAT 28G48% OF CAL
14G SAT14G 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
- 20m
- Cook
- 40m
- Sodium
- 282mg
- Total sugar
- 30g
- Added sugar
- ≥26g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 211mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 282MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.