Just like the popular New York Crumb Cake only easier and even more
delicious with blueberries! Try it….you’ll love it and so will your
friends and family!
Prepare 9-inch Springform pan lightly with baking spray on the bottom and sides of the pan. Set aside.
In a medium bowl, combine the sugar, brown sugar, cinnamon, nutmeg and
salt. Add the melted butter, then add the flour and mix together. With
your fingers smoosh together to make large clumps. Set aside.
Place contents of Citrus Pear cake in a large bowl. Add 1 cup of frozen
(do not thaw) or fresh blueberries. Toss blueberries with dry mix.
Prepare the wet ingredients and add to the dry ingredients per
instructions on the back of the box. Pour the batter into prepared pan
and spread evenly. Carefully scatter the streusel crumbs on top of
batter.
Bake the cake approximately 55-60 minutes or until a toothpick inserted
in the center of the cake comes out clean. You may have to cover the
cake during the last 10 minutes of baking so the streusel does not burn.
Transfer cake to cooling rack and let cool in pan for 30 minutes, then remove the ring and let cool completely before serving.
Serving Suggestions
Dust with powdered sugar when cool. Serve with softly whipped cream with
fresh berries on the side. Or serve with one of The Chef's Ice Cream
Sundae Starter Kits!
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
