Sunday Dinner Dessert – Blueberry Crumb Cake

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

Our Sunday dessert this week is taking advantage of the wonderful blueberries available at our farm market and making use of a recipe that has been a favorite since 1995.  It’s an easy cake to put together and always so good.  The optional topping just adds an extra halo.  From my 2013 post:

Blueberry Yogurt Crumb Cake

2-½ cups (1 pt.) blueberries, divided
½ tsp grated lemon peel
2-1/2 cups all-purpose flour, divided
1 cup granulated sugar
¾ cup (1-½ sticks) butter
1 tsp baking soda
½ tsp. salt
1 egg
1 cup blueberry yogurt (two 4 oz. packets)
1 tsp fresh lemon juice
Preheat oven to 400 degrees F

Butter 10-inch baking dish or 10-inch spring form pan.

In a medium bowl, toss berries with lemon peel. Set aside

In a large bowl, combine 2 cups flour with sugar. Cut in butter. Set 1-½ cups of this mixture aside for crumb topping.

In a small bowl, combine remaining ¼ cup flour with soda. Add to mealy mixture in large bowl and rub in.

In the same small bowl, beat egg lightly. Stir in yogurt and lemon juice. Add to dry ingredients in large bowl and stir briefly with wooden spoon until blended. Fold in 1 cup blueberries.

Spread batter in prepared pan and scatter remaining blueberries on top.

Sprinkle with reserved crumb mixture.

Bake @ 400 degrees F approximately 45-60 minutes or until top is lightly browned and a tester inserted in the center of the cake comes out clean. Cool on a wire rack.

Serve warm or room temperature.

Delicious plain or with the following tangy yogurt cream on the side.


2 cups frozen whipped topping, thawed (Cool Whip)
1 tsp. lemon juice
1/2 cup of blueberry yogurt (4 oz. packet)

In a medium bowl, combine all ingredients and whisk until thoroughly blended. Refrigerate covered at least 30 minutes before serving.

Also served:  Buttered corn-on-the-cob and spicy Sirloin strips with homemade soft wrap bread – the bread recipe from my 2011 post is here:


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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

5 thoughts on “Sunday Dinner Dessert – Blueberry Crumb Cake”

  1. Your whole meal sounds delicious! I haven’t had any lovely white corn on the cob this year, and I miss it. Thank you. If I printed out all your recipe posts, I’d have such a lovely recipe book!

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