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Blueberry Almond Crumb Cake
This Blueberry Almond Crumb Cake made with canned blueberry pie filling is so easy to make it's perfect for last-minute entertaining.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- blender
📝 Preparation Steps
1
Preheat oven to 425 degrees.
2
Lightly grease a 9" spring form pan on the bottom and sides with butter.
3
Combine the flour, sugar, almonds, salt, and butter in a bowl. Cut in the butter with a pastry blender until the butter is the size of small peas and the mixture is crumbly (you can use 2 butter knives crisscrossing to chop up the butter into smaller bits and blend into the flour if you don't have a pastry blender).
4
Set aside 1 cup of the crumbs and pat the remaining crumbs into the bottom and 1-inch up the side of the spring form pan; then add the pie filling.
5
Bake for ⏱️ 20 minutes; then spread the remaining 1 cup of crumbs evenly over the top of the fruit.
6
Bake for another ⏱️ 20 minutes until the crumbs are lightly browned and the sides are bubbling. Allow to cool completely; then keep refrigerated until ready to serve.
7
Sprinkle with confectioners sugar before you are ready to serve. Can be made up to 2 days ahead.
Confectioners Sugar
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