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Blueberry Crumb Cake

3 cups all-purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
Rounded 1/4 teaspoon freshly grated nutmeg
1 1/2 sticks (3/4 cup) plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1 cup sour cream
1 1/2 teaspoons vanilla
3 cups fresh blueberries (15 oz)

Cream margarine; gradually add sugar, beating until light and fluffy.

Combine flour, salt, soda, and oats; add to creamed mixture.

Press half of crumb mixture into a greased 13 x 9 x 2 inch pan. Spread raspberry jam over crumb mixture. Sprinkle remaining half of oat mixture over jam and spread around.

Bake at 400º for 20 minutes. Cool cut into bars.