BLUEBERRY CRUMB CAKE
A moist, lightly textured cake. Can be served at brunch, breakfast, snack, or as dessert. A great way to use up those summer blueberries!
Provided by Theresa P
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, add flour and sugar.
- Cut in butter until it looks like small pea size crumbs.
- Reserve 3/4 cup of crumb mixture and set aside.
- Add baking powder, salt, the 2 egg yolks, milk, and vanilla to the remaining flour mixture.
- Beat for 3 minutes.
- Beat the 2 egg whites until stiff but not dry and fold them into batter.
- Spread batter into lightly greased and floured 9x11 pan.
- Arrange blueberries over batter.
- Sprinkle with reserved crumb mixture.
- Bake at 350 for 40-50 minutes.
- Serve warm or cooled.
BLUEBERRY CRUMB CAKE
It's easy to find an occasion to serve this cake - breakfast, brunch, lunch, dinner or snacktime will do. The dominant flavor here is the berries. Don't be tempted to increase the amount of walnuts in the topping - scarcity makes them even more delightful.
Provided by Emily Weinstein
Categories salads and dressings, dessert
Time 2h
Number Of Ingredients 19
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8x8-inch pan (Pyrex is great for this) and put it on a lined baking sheet.
- To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for about 3 days.)
- To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.
- Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don't be concerned if the batter looks curdled - it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts, the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
- Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, working with your fingertips, break it into pieces. There's no need to try to get even pieces - these are crumbs and they're supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
- Slide the sheet into the oven and bake 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 210 milligrams, Sugar 21 grams, TransFat 0 grams
BLUEBERRY COFFEE CAKE
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
- Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
- Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
- For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
- Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.
BLUEBERRY CRUMB CAKE
This moist cake can be served as an indulgent breakfast, afternoon snack, or dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill.
- Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with remaining teaspoon flour. Fold blueberries into the batter; spoon into prepared pan.
- Sprinkle cake evenly with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely.
Nutrition Facts : Calories 405 g, Fat 17 g, Fiber 1 g, Protein 5 g
BEST BLUEBERRY BUCKLE (BLUEBERRY CRUMB CAKE)
This is one of my top five all-time favorites! Adapted from "Cook's Illustrated" this rich coffee cake is unique in that it does not contain milk, does not get soggy, despite the 4 cups of blueberries suspended in batter. Nearly identical to "Einstein Bagel's" Blueberry Crumb Cake. Note: I've made this on vacation several times by hand, creaming the butter with a spoon. Despite the lengthy directions it takes about 10 minutes to put together.
Provided by Roxygirl in Colorado
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the streusel:.
- In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.
- Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.
- Transfer streusel to small bowl and set aside.
- For the cake:.
- Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray.
- Whisk flour and baking powder in small bowl to combine; set aside.
- In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
- Beat in vanilla until combined, about 30 seconds.
- With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds.
- Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.
- Using rubber spatula, gently fold in blueberries until evenly distributed.
- Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface.
- Sprinkle streusel evenly over batter.
- Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.
- Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
- ool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.
Nutrition Facts : Calories 483.9, Fat 21.9, SaturatedFat 13.2, Cholesterol 99.9, Sodium 254.2, Carbohydrate 68.4, Fiber 2.7, Sugar 40.8, Protein 5.6
BLUEBERRY CRUMB CAKE
Steps:
- Preheat oven to 375°F.
- Whisk together flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Blend 1 1/2 sticks butter into flour with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Transfer 1 1/2 cups flour mixture to another bowl for crumb topping. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar to crumb topping, then blend with your fingertips until large lumps form.
- Whisk together eggs, sour cream, and vanilla, then add to remaining flour mixture, stirring until just combined. Fold in blueberries and spread batter, distributing berries evenly, in a buttered 13- by 9- by 2-inch baking pan. Sprinkle batter evenly with crumb topping.
- Bake in middle of oven until cake is golden and a wooden pick or skewer inserted in center comes out clean, 40 to 45 minutes. Cool cake in pan on a rack 20 minutes before cutting.
BLUEBERRY CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
BLUEBERRY CRUMB CAKE
This yummy crumb cake gets put together the night before to make your morning easier! Blueberries contain beneficial anti-oxidants so have another slice! From the Schramm House Bed & Breakfast, Burlington, Iowa. Time does not include storing in refrigerator overnight.
Provided by Mamas Kitchen Hope
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour,sugar,baking powder and salt. Cut in butter using a pastry cutter or two knives. ( I pulsed it all in my food processor in the order listed).
- Mix together milk and eggs and mix into to dry ingredients.
- Fold in berries and spread in a 13x9 greased or sprayed pan. Cover and refrigerate overnight.
- Mix together topping ingredients and keep in a small bowl until ready to bake.
- In the morning or next day, Spread topping over batter and bake uncovered for about 25 minutes at 375 degrees until topping is lightly browned and a toothpick comes out clean when inserted in the center of the cake.
Nutrition Facts : Calories 369.4, Fat 14.3, SaturatedFat 5.7, Cholesterol 48.3, Sodium 188.8, Carbohydrate 57.1, Fiber 1.1, Sugar 35.2, Protein 4.6
BAREFOOT CONTESSA'S BLUEBERRY CRUMB CAKE
Make and share this Barefoot Contessa's Blueberry Crumb Cake recipe from Food.com.
Provided by Juenessa
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour a 10-inch round baking pan.
- For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
- Stir in the melted butter and then the flour.
- Mix well and set aside.
- For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
- Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife.
- With your fingers, crumble the topping evenly over the batter.
- Bake for 40 to 50 minutes, until a cake tester comes out clean.
- Cool completely and serve sprinkled with confectioners' sugar.
Nutrition Facts : Calories 702.6, Fat 34.3, SaturatedFat 20.6, Cholesterol 153.9, Sodium 314.1, Carbohydrate 91.5, Fiber 2.3, Sugar 48.8, Protein 8.9
BLUEBERRY LEMON CRUMBLE CAKE
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.
- Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry
- Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
- Assemble and Bake:
- Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.
- In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.
BLUEBERRY CRUMB CAKE
This is an easy, moist cake with a melt-in-your-mouth crumb topping.
Provided by goldSilk
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
- Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
- Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
- Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 69.6 g, Cholesterol 131.6 mg, Fat 26.5 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.9 g, Sodium 283.5 mg, Sugar 36.5 g
BLUEBERRY CHEESECAKE CRUMB CAKE
Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake. With this simple and easy dessert recipe you'll get two cakes packed in one amazing treat. From omgchocolatedesserts.com.
Provided by Gagoo
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F. Line the bottom of 9" spring form pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
- In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
- Add butter to dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it's grainy.
- Add eggs and vanilla, mix to combine. The mixture should be crumbly. If it's too sandy squeeze it with your fingers to make pea size crumbs.
- Press about 2/3 of the mixture in the bottom and side (about 1 ½" height) of the pan. Place the pan and remaining crumbs in the fridge.
- To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
- Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
- Bake at 350°F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
- To make the glaze stir together powdered sugar and milk or cream. Drizzle over top of cake. If it's too thin add powdered sugar, if it's too thick add more milk.
Nutrition Facts : Calories 398.9, Fat 16.2, SaturatedFat 9.1, Cholesterol 103.3, Sodium 264.4, Carbohydrate 56.8, Fiber 1.4, Sugar 27.6, Protein 7.1
BLUEBERRY-MISO CRUMB CAKE
Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.
Provided by Chris Morocco
Categories Bon Appétit Dessert Brunch snack Bake Cake Blueberry Whole Wheat Butter Soy Yogurt Vegetarian Peanut Free Tree Nut Free miso
Yield 8 servings
Number Of Ingredients 17
Steps:
- Crumble:
- Mix whole wheat flour, brown sugar, butter, and miso in a small bowl to combine. Set aside.
- Cake:
- Preheat oven to 350°F. Butter pan, then lightly dust with whole wheat flour, tapping out excess. Whisk baking powder, salt, baking soda, and 1¾ cups flour in a large bowl to combine. Whisk eggs, brown sugar, and yogurt in a medium bowl to combine. Add vanilla and 1 cup melted butter; whisk just to incorporate. Using a rubber spatula, mix in dry ingredients, being careful not to overmix, then gently fold in blueberries. Scrape batter into prepared pan and spread out evenly. Top with reserved crumble.
- Bake cake, checking after 30 minutes and tenting with foil if crumble is getting very dark (some color is fine), until a tester inserted into the center comes out clean, 60-70 minutes total. Let cake cool in pan at least 2 hours (so it firms up and is easier to slice).
- Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
BLUEBERRY LOAF CAKE
Blueberry loaf cake with cream cheese topping
Provided by missrachaelf
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
- Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
- Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
- Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
- Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
- Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
- Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.
BLUEBERRY CRUMB CAKE
Steps:
- Preheat the oven to 350°F. Butter a 9-inch square baking pan; dust with flour, tapping out excess.
- In a medium bowl, whisk together the 1 1/2 cups flour, the baking powder, baking soda, salt, and allspice. In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the egg; beat until combined.
- Add the flour mixture and buttermilk in alternating batches, beginning and ending with the flour; beat until just combined (the batter will be very stiff).
- In a small bowl, toss the blueberries with the remaining teaspoon flour. Fold the berries into the batter; pour into the prepared pan. Sprinkle evenly with the streusel topping, covering the batter completely (do not press in). Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely.
- Streusel Topping
- In a medium bowl, mix the flour, sugar, and salt. Using your fingers, work in the butter until large, moist crumbs form. (Make sure the crumbs are large so they form a crisp topping as the cake bakes instead of melting into the batter.) Chill streusel until ready to use.
More about "blueberry crumb cake recipes"
BLUEBERRY CRUMB CAKE - KITCHEN NOSTALGIA
From kitchennostalgia.com
Reviews 12Total Time 1 hr 20 minsEstimated Reading Time 1 min
- Preheat oven to 320 F (160 C). Grease a 10 inches (24 cm) diameter round cake pan and line it with baking paper.
- In a large bowl, mix eggs, oil, Greek yogurt, salt, lemon juice, lemon zest and sugar. Add flour and baking powder and whisk until it is incorporated. Fold in blueberries and mix gently with a spoon. Pour mixture into the prepared cake pan.
- TOPPING: Combine almonds, brown sugar, plain flour and butter. You can do it by hand or using food processor. To get larger crumbs, squeeze topping with your fingers and sprinkle evenly over cake batter.
- Bake cake for about 1 hour and 20 minutes (or about 1 hour if using thawed berries). The cake is done when a wooden skewer inserted into the center of the cake comes out clean.
BLUEBERRY CRUMB CAKE RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
Reviews 151Calories 125 per servingCategory Breakfast
- In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
- In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
EASY FRESH BLUEBERRY CRUMB CAKE RECIPE - THE SPRUCE …
From thespruceeats.com
4.1/5 (135)Total Time 46 minsCategory Dessert, Snack, CakeCalories 390 per serving
BLUEBERRY CRUMB CAKE - FOOD NETWORK
From foodnetwork.co.uk
Cuisine AmericanServings 6
BLUEBERRY CRUMB CAKE FROM CAKE MIX - EVER AFTER IN THE WOODS
From everafterinthewoods.com
Reviews 3Total Time 1 hr 20 minsEstimated Reading Time 30 secs
LEMON BLUEBERRY CRUMB CAKE MUFFINS - A LATTE FOOD
From alattefood.com
5/5 (1)Estimated Reading Time 5 minsCategory BreakfastTotal Time 41 mins
- In a bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt together.
- Make a well in the center of the dry ingredients and pour in the buttermilk, vegetable oil, and two eggs. Mix until batter is just combined (it will be thick).
EASY BLUEBERRY CRUMB CAKE RECIPE - VERY GOOD COOK
From verygoodcook.com
Servings 8Total Time 1 hr 5 minsEstimated Reading Time 5 mins
- Grease the bottom and sides of a 9-inch square or 9-inch round cake pan with 1 tablespoon of butter.
- Dust the bottom and sides of the pan completely with 1 tablespoon of flour, and tap out any of the extra.
- In the bowl of a food processor fitted with an S-blade, combine 2 cups of the flour, brown sugar, 9 tablespoons of the butter, and cinnamon.
BLUEBERRY CRUMB CAKE - BAKERITA
From bakerita.com
5/5 (8)Category BreakfastCuisine AmericanTotal Time 1 hr 15 mins
- Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.
- Prepare the crumb topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir until mixture resembles thick, cohesive dough. Set aside to cool to room temperature, 10 to 15 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the Greek yogurt and mix. Stir in the flour mixture until just combined. Fold in the blueberries. The batter will be quite thick.
- Spread batter in the prepared pan. Top with the crumb topping. Bake until a toothpick inserted into the center of the cake comes out clean, about 60-70 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
BLUEBERRY CRUMB CAKE - OLD FASHIONED FAVORITE - THE WILD OLIVE
From thewildolive.org
Cuisine AmericanEstimated Reading Time 5 minsCategory Dessert
- Preheat oven to 350; grease and flour a 9" square cake pan. Mix crumb topping ingredients together until thoroughly combined, and pop the mixture into the fridge while you make the cake batter. Don’t chill the topping till it’s hard, just get a little chill on it for a few minutes.
- To make the cake, cream butter and sugar until light and fluffy. Add egg, vanilla and lemon extract/oil and beat until thoroughly combined.
- In a small bowl combine flour, baking powder and salt. With the mixer running on low, add 1 cup flour mixture, then the milk, and then the rest of the flour mixture. (Blend a few seconds between each addition.) After the last addition of flour mixture, beat on low until batter just comes together, scraping sides and bottom of bowl. Using a spatula, gently fold in berries.
- Spread cake batter evenly in prepared pan, and sprinkle small clumps of the crumb topping over batter.
BLUEBERRY CAKE RECIPE WITH CRUMBLE TOPPING - TATYANAS ...
From tatyanaseverydayfood.com
Reviews 4Servings 10Cuisine AmericanCategory Breakfast & Brunch, Dessert
- Preheat the oven to 350F and line the bottom of a 9-inch spring form pan with parchment paper. Spray the sides with a baking spray.
- In a large mixing bowl, whisk together the yogurt, sugar, vanilla and eggs for a few minutes until creamy and smooth. Whisk in the oil, then set aside the wet batter. In a separate bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon and nutmeg. Sift the dry ingredients in the wet ingredients, then mix together just until the flour is incorporated; do not overmix.
- In a separate bowl, toss together the blueberries and cornstarch, coating the berries well; this will help keep the blueberry juices thickened as the berries cook in the cake batter. Reserve 1/2 cup of the blueberries for the topping. Add the remaining berries to the batter and fold in. Pour the prepared batter into the pan, spread evenly to the edges and level the top.
- In a small bowl, prepare the crumble topping. Combine the oats, melted butter, brown sugar, pecans and a sprinkle of cinnamon. Toss the ingredients together until they are well coated in the butter. Sprinkle the mixture in an even layer over the cake batter. and sprinkle with the remaining berries.
BLUEBERRY CRUMB CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Calories 264 per servingServings 8
- Coat a 9-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
- Beat 2/3 cup sugar and 1/4 cup margarine at medium speed of a mixer until blended (about 5 minutes). Add vanilla and egg; beat well. Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife. Combine 1 1/3 cups flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in blueberries.
- Pour into prepared pan. Combine 3 tablespoons sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal. Sprinkle sugar mixture over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
BLUEBERRY CRUMB CAKE (CZECH RECIPE) - BETTER WITH JOY
From betterwithjoy.com
Estimated Reading Time 5 mins
- Preheat oven to 350°F. Line a half pan baking sheet (18"x13" with 1" lip) with parchment paper, making sure it extends up to the sides and creased at the corners. Rubbing the bottom of the sheet with a little bit of butter will help keep the parchment paper in place when pouring the batter.
- Combine flour, granulated sugar, unsalted butter and vanilla sugar in a food processor or in a medium bowl. Pulse/Process or crumble with your fingers until the entire mixture is the texture of coarse sand. It helps to add the butter in 3 batches.
- Mix baking powder to the remaining crumb mixture. Beat eggs and milk together in a small bowl then add to the mixture. Stir or pulse in the food processor until well combined; a few small lumps are to be expected.
BLUEBERRY CAKE RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 1 hr 15 minsCategory Cake
- Make the crumb topping In a medium bowl, whisk the sugar with the almonds, flour and salt. Using your fingers, rub in the butter until damp crumbs form. Refrigerate the topping until firm, about 15 minutes.
- Meanwhile, make the cake Preheat the oven to 350°. Grease a 9-inch cake pan with nonstick spray and line with parchment paper. In a medium bowl, whisk 1 1/2 cups of the all-purpose flour with the almond flour, baking powder, salt and baking soda. In a large bowl, rub the lemon zest into the sugar until slightly damp and fragrant. Add the softened butter and, using a hand mixer, beat at medium speed until pale and fluffy, about 3 minutes. Add the egg, sour cream and vanilla and beat until just combined, about 1 minute. Add the dry ingredients and beat at low speed until just combined.
- In a small bowl, toss the blueberries with the remaining 1 tablespoon of all-purpose flour. Using a rubber spatula, fold the blueberries into the cake batter. Spread the batter in the prepared pan, then sprinkle with the chilled crumb topping. Bake the cake for about 50 minutes, until golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the cake to a wire rack and let cool for 30 minutes.
- Run a thin knife around the edge of the cake and invert it onto a platter. Remove and discard the parchment paper. Invert the cake back onto the rack and let cool completely, about 1 hour. Cut the cake into thick wedges and serve with whipped cream.
BLUEBERRY CHEESECAKE CRUMB CAKE - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
4.2/5 (15)Total Time 1 hr 30 minsCategory Desserts
- Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
- Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
- Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
BLUEBERRY CRUMB CAKE - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4/5 (1)Total Time 55 minsCategory CakesCalories 231 per serving
- In a medium size bowl, whisk together the flour, sugar, and cinnamon. Use a fork or your fingers to work in 4 tablespoons of softened butter until you have uniform crumbs. Set aside.
- Preheat oven to 350 degrees. Lightly coat a 9x13 glass baking dish with cooking spray and set aside.
- Whether using fresh or frozen, be sure the blueberries are well drained. Rinse fresh berries and pat dry with paper towels, or drain frozen berries in a colander while making the cake batter.
- Add flour, baking powder, baking soda and salt to another medium size bowl and whisk until combined; set aside.
BLUEBERRY CRUMB CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (2)Category Breakfast, Dessert, Main DishServings 16Total Time 55 mins
INA GARTEN'S BLUEBERRY CRUMB CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.7/5 (15)Total Time 1 hr 15 minsServings 8Calories 588 per serving
- Add the vanilla and sour cream and beat well, scrape down the bowl in between mixing to make sure everything gets well incorporated.
BLUEBERRY CRUMB CAKE - EVER AFTER IN THE WOODS
From everafterinthewoods.com
Category DessertTotal Time 55 mins
BLUEBERRY CRUMB CAKE - 2 PACK BY MUFFINS N' STUFF - GOLDBELLY
From goldbelly.com
Brand Muffins n' StuffCategory Coffee CakesPrice $39
BLUEBERRY RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 7 mins
BLUEBERRY STUFFED CRUMB CAKE - BLUEBERRY.ORG
From blueberry.org
Servings 10Calories 700 per servingCategory Dessert, Using Frozen Blueberries
BLUEBERRY CRUMB CAKE - SIMPLY SCRATCH
From simplyscratch.com
5/5 (5)Total Time 55 minsCategory Desserts & Sweet TreatsCalories 463 per serving
BLUEBERRY CRUMB CAKE RECIPE - GOLDEN BARREL
From goldenbarrel.com
Estimated Reading Time 3 mins
BLUEBERRY CRUMB CAKE | FOOD NETWORK SHOWS, COOKING …
From foodnetwork.com
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From yourfoodtown.com
LEMON BLUEBERRY JAM CAKE - SLOANE'S TABLE
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BLUEBERRY CRUMB CAKE - FOODIE
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From therecipes.info
#60-minutes-or-less #time-to-make #course #preparation #breads #coffee-cakes
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