Blueberry Crumb Cake

Today's recipe is...

Blueberry Crumb Cake

1 12-oz pkg frozen blueberries, thawed but not drained
1 tbsp cornstarch
1 tsp lemon zest
2 cups Bisquick
2 tbsp sugar
2 tbsp butter or margarine
1 egg
1/4 cup milk

Topping:
1/2 cup Bisquick
1/4 cup sugar
1 tsp cinnamon
2 tbsp butter or margarine

In small saucepan, combine the blueberries, cornstarch and lemon zest. Cook over medium heat, stirring frequently, until it comes to a boil. Mixture will be thick and translucent. Remove from heat and let cool.

Preheat oven to 400 F and grease a 9" round cake pan. In a medium bowl combine Bisquick and sugar. Cut in butter (use two knives, a pastry blender or pulse in a food processor) until mixture resembles coarse cornmeal. Add egg and milk and stir until thoroughly combined.

Pat the dough on the bottom and 3/4 way up the sides of the pan. Pour he blueberry mixture into the pan.

Make the topping: Combine all ingredients in a small bowl and toss lightly with a fork until crumbly. Sprinkle mixture evenly over blueberry mixture. Bake for 20 minutes or until topping is golden. Cool on a wire rack. Serve warm or cold.

Leave a comment, upload a photo, get a printer friendly version, or save to your recipe box!