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Blueberry Crunch Cake is for Breakfast.

Blueberry Crunch Cake takes 15 minutes to prepare.

Blueberry Crunch Cake takes 55 minutes to cook.

Blueberry Crunch Cake makes 10 servings.

The ingredients for Blueberry Crunch Cake are:

Streusel:
1/2 c. packed brown sugar
1/3 c. flour
1/2 tsp. ground cinnamon
1/3 c. finely chopped pecans
1/3 c. cold margarine

Cake:
1/2 c. butter or margarine, softened
3/4 c. sugar
2 eggs
2 tsp. vanilla extract
2 c. flour
2 tsp. baking powder
1/2 tsp salt
3/4 c. milk, 1%
1 1/2 c. fresh or frozen blueberries

Here is how you make Blueberry Crunch Cake:

In a bowl, combine the first four ingredients; cut in butter until crumbly. Set awside. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking poweder and salt; add to the creamed mixture alternately with milk. Mix well. Spoon two-thirds of the batter into a greased 9-in. springform pan. Sprinkle with two-thirds of the streusel. Spoon blueberries evenly over streusel. Top with remaining batter and streusel. Bake at 350 degrees for 65-70 (I cooked it for 55 minutes) minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing sides of pan. Yield: 8-10 servings. Number of Servings: 10Recipe submitted by SparkPeople user ECASPERS.

The nutritional information for Blueberry Crunch Cake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 379.2

• Total Fat: 16.4 g
• Cholesterol: 43.4 mg
• Sodium: 382.6 mg
• Total Carbs: 57.1 g
• Dietary Fiber: 1.8 g
• Protein: 5.5 g