Blueberry Crumb Cake


 Photography by Dan Engongoro

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



  • 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)
Crumb topping
  • 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


  • 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.

1 comment

  • I made a double batch of this – out of this world! Thank you esther!


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