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“If blueberries are in youve got to try this recipe-it's so loaded with blueberries it's for blueberry lovers only!!!”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Butter and flour a 10 inch springform pan and set aside.
  3. In a medium bowl sift together the flour, baking powder, and salt.
  4. Set aside.
  5. With an electric mixer in a large bowl cream together the butter and sugar until light and fluffy, around 3-4 minutes.
  6. Turn down to low and add the egg and vanilla.
  7. When well combines alternately add the flour mixture and milk.
  8. Turn off mixer and gently fold in berries.
  9. Pour batter into prepared pan, sprinkle topping generously over cake.
  10. Bake for 60 minutes or until a toothpick comes out batter free.
  11. Remove from oven and cool on a wire rack.
  12. After 30 minutes slide a knife around the edges to loosen and remove side.
  13. To make Topping: In a medium bowl mix the dry ingredients together.
  14. Cut in the butter using a pastry blender or a fork, not your hands, until fine crumbs form.
  15. Now use your hands to form some large clumps.
  16. You can make this a day or two before making the the blueberry crumble, just store covered in the fridge.

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