Blueberry Crumb Cake

 Photography by Dan Engongoro

This mouthwatering blueberry cake is sure to become a family favorite!

Ingredients:

Cake

• 2 cups flour
• ¾ cup sugar
• 2 ½ tsp baking powder
• ¼ tsp salt
• ¼ cup shortening
• ¾ cup non dairy creamer
• 1 egg
• 2 cups fresh blueberries (you may use frozen if fresh blueberries are not available)

• ½ cup sugar
• 1/3  cup flour
• ¼ cup margarine- softened
• ½ tsp cinnamon

• ½ cup confectioners sugar
• ¼ tsp vanilla
• 2 tsp hot water

Directions:

• Preheat oven to 350 degrees.
• Place all ingredients for the cake, besides for the blueberries in the bowl of your mixer.
• Mix until well combined.
• Place batter into a 9x13 pan.
• Sprinkle blueberries on top of batter.
• Next, mix together crumb topping ingredients.
• Sprinkle crumbs on top of blueberries.
• Bake  for  45-50 minutes, or until toothpick inserted in the center of the cake comes out clean.
• Combine ingredients for glaze.
• Drizzle glaze on the cake when cooled.

TIP: For a healthier version, oil may be substituted for shortening and margarine and soy milk can be substituted for non dairy creamer.

Yields: 16-20 pieces

For more blueberry recipes check out Blueberry Custard Trifle

This Article by EstherO. originally appeared in Mishpacha Magazine.