I have been making this crumbcake for years.

It smells great when it’s baking.

It tastes great when it’s done.

And, somehow, it just says “Good morning!” to me when I eat it.

Really.

I really like to eat a slice in the morning with some yogurt.

And I really really like it when I can add some blueberries to my yogurt that morning.

Enjoy!!

Blueberry Crumbcake

Topping:

1/4 cup flour

2 Tbsp wheat germ

2 Tbsp sugar

2 Tbsp vegetable oil based spread, chilled and cut into pieces

Cake:

1 (16 oz) can pears in lightly sweetened juice, drained

1 cup sugar

1/3 cup vegetable oil based spread, softened

2 egg whites

2 tsp grated lemon peel

1 3/4 cup flour

1/2 cup wheat germ

2 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp baking soda

1 1/2 cups blueberries

Preheat oven to 350°.  Spray a 9-in springform pan or a 9×9-in baking pan with nonstick spray.

For topping: In a small bowl, combine dry ingredients.  Cut in vegetable oil spread until mixture is crumbly.  Set aside.

For cake: Place drained pears in a blender or food processor.  Cover and blend until smooth.  In a large mixing bowl with electric mixer, beat together sugar and vegetable oil based spread until creamy.  Add egg whites and lemon peel.  Beat at medium speed for 2 minutes, scraping bowl occasionally.  Beat in pears.

In a separate bowl, combine dry ingredients.  Add dry ingredients, in two portions, to the sugar-egg mixture, mixing gently by hand just until blended.  (Do not over mix.)  Add 1 cup blueberries, mix gently.  Turn batter into prepared pan.  Sprinkle with remaining 1/2 cup blueberries and topping.

Bake for 50 – 55 minutes until wooden toothpick inserted in center comes out clean.  Let cool 10 minutes.  If using a springform pan, loosen sides of cake with a knife and remove side of pan.  Serve warm or at room temperature.

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