Simple, Delicious Blueberry Crumb Topped Cake

L.A. Times Archives

Oct. 1, 1987 12 AM PT

“This recipe is a family favorite and we look forward to the next blueberry season to enjoy it,” Gloria Rogers writes. “We have even been known to use frozen berries in the off season. Our family and everyone I have served this cake to love it. It is simple and delicious.”

BLUEBERRY CRUMB TOPPED CAKE

4 cups blueberries

1/2 cup margarine, softened

1 1/2 cups sugar

2 eggs

2 cups flour

1/2 teaspoon salt

1/2 cup sour cream

1 teaspoon baking soda

1 tablespoon vanilla

Crumb Topping

Wash and drain blueberries. Cream margarine and sugar until fluffy. Add eggs, one at a time, beating after each addition. Mix in flour and salt alternately with sour cream and baking soda. Mix in vanilla.

Spread batter evenly into buttered and floured 13x9-inch baking pan. Arrange berries evenly on top. Sprinkle Crumb Topping over berries just before baking. Bake at 350 degrees 55 to 65 minutes or until done. Makes 8 to 10 servings.

Crumb Topping

1/2 cup margarine

3/4 cup brown sugar, packed

3/4 cup flour

Soften margarine and mix with brown sugar and flour.

--GLORIA ROGERS

Lancaster