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Recipe by Esther Ottensoser

Blueberry Cake

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Blueberry Cake
Parve Parve
Easy Easy
18 Servings
Allergens

Contains

- Gluten - Wheat - Soy - Egg
1 Hour
Diets
- Vegetarian

Take advantage of the tail end of the blueberry season to bake this mouthwatering blueberry cake. A perfect cake to platter for your family and guests throughout Yom Tov.

Ingredients

Cake

  • 2 cups flour

  • 3/4 cup sugar

  • 2 and 1/2 teaspoons Haddar Baking Powder

  • 1/4 teaspoon salt

  • 1/4 cup shortening

  • 3/4 cup pareve milk

  • 1 egg

  • 2 cups fresh (or frozen) blueberries

Crumb Topping

  • 1/2 cup sugar

  • 1/3 cup flour

  • 1/4 cup margarine, softened

  • 1/2 teaspoon cinnamon

Glaze

  • 2 teaspoons hot water

Directions

For the Cake

1.

Preheat oven to 350°F (180°C).

2.

Place all cake ingredients except for blueberries in the bowl of the mixer. Mix until well combined.

3.

Pour batter into a greased 9×13-inch (23×33-cm) pan. Sprinkle blueberries on top.

For the Crumb Topping

1.

Combine topping ingredients and sprinkle on top of blueberries.

2.

Bake for 45–50 minutes, or until toothpick inserted in the center of the cake comes out clean. 

For the Glaze

1.

Meanwhile, combine ingredients for glaze. Drizzle over cake when cooled.

Recipe tags

Best of Family Table blueberries blueberry cake cakes crumb topping Esther Ottensoser fruity desserts non-dairy desserts
Blueberry Cake

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