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.
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 BARS
Think of this as a blueberry crisp turned into a hand-held treat. Oats and fresh blueberries combine for a sweet, uncomplicated dish. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups into a greased 9-in. square baking pan. Bake 15 minutes. Cool on a wire rack 5 minutes., Meanwhile, in a small bowl, combine preserves, blueberries and lemon juice. Spread over crust. Stir pecans and cinnamon into remaining crumb mixture. Sprinkle over top., Bake until lightly browned, 18-20 minutes. Cool on a wire rack before cutting into bars.
Nutrition Facts : Calories 429 calories, Fat 18g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 362mg sodium, Carbohydrate 66g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
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 BREAKFAST CRUMB CAKE
It's blueberry season in Florida. It's time to make an old-fashioned crumb cake, but updated with the addition of blueberries. That buttery, soft cake with juicy blueberries popping with sweetness is topped with a buttery, cinnamon-laden crumb topping that will have everybody coming back for seconds. Good for breakfast, brunch, lunch, dessert, any time... night or day!
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
- Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
- Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
- Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 86.9 g, Cholesterol 86.1 mg, Fat 24.8 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 15.2 g, Sodium 305.6 mg, Sugar 43.2 g
EASY BLACKBERRY CRUMBLE CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
- Stir blackberries and 1/4 cup white sugar together in a bowl.
- Mix oats, brown sugar, and cinnamon together in a separate bowl.
- Mix flour, 3/4 cup white sugar, salt, and baking powder together in a third bowl. Add milk to flour mixture; mix well. Pour batter into prepared baking dish. Top with blackberry mixture; sprinkle oat mixture over blackberries. Top oat mixture with butter chunks.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 48.5 g, Cholesterol 15.9 mg, Fat 6.4 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 398.3 mg, Sugar 32.9 g
YUMMY BLUEBERRY BREAKFAST CAKE
An easy-to-make and delicious cake. Serve this cake warm with a spoon or cut into squares.
Provided by Laura Owen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
- Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan.
- Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter.
- Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping.
- Bake in the preheated oven until cake is golden brown, about 1 hour.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 49.3 g, Cholesterol 44.3 mg, Fat 11.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 7 g, Sodium 206.5 mg, Sugar 31.9 g
BLUEBERRY JAM CRUMB CAKE
Excellent with coffee, a real breakfast treat! You can use any flavor jam with this. I find that blueberry and strawberry are my favorites!
Provided by Cynna
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To prepare crumb topping, combine 1/4 cup flour with cinnamon and brown sugar in small bowl. Using a fork, cut in two tablespoons of butter until mixture resembles course meal. Set aside.
- Preheat oven to 350 degrees.
- Lightly coat 8-inch baking pan with cooking spray, set aside.
- In a small bowl combine all dry ingredients (except sugar) and set aside.
- Combine in mixing bowl powdered sugar and 1/4 cup of butter and beat until well-blended(about 2 minutes). Add vanilla and almond extracts and the egg to the mixture and beat another 2 minutes. Combine milk and juice and add to sugar mixture and beat another 2 minutes.
- Add half the flour mixture to sugar mixture and stir until smooth.
- Add remaining flour and stir until just combined.
- Spoon half the batter into pan, spreading evenly.
- Top with jam.
- Spoon remaining batter over jam layer , spreading evenly.
- Sprinkle top with fresh blueberries and then top the blueberries with crumb mixture.
- Bake for 45 minutes or until a wooden toothpick comes out clean.
- Cool for 10 minutes on wire rack. Then remove from pan and let finish cooling on rack.
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 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
JAM CRUMB CAKE
The suggestion is to use raspberry jam, but I imagine you could substitute any flavor jam of your preference. This cake has a beautiful crunchy crumb topping and along with the jam layer, it makes a pretty presentation. From Gourmet Magazine, December 2007.
Provided by Bev I Am
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To Make the Cake:.
- Preheat oven to 400 degrees F and place rack in the center of oven.
- Generously butter a 9" square or round cake pan.
- In a bowl, whisk together flour, sugar, baking powder and salt.
- In a large bowl whisk together butter, milk and egg; then whisk in flour mixture just till combined.
- Pour batter into cake pan.
- Dollop jam all over surface, then swirl into batter with spoon.
- To Make Crumb Topping:.
- Whisk together butters, sugars, cinnamon and salt until smooth.
- Stir in flour, then blend with your fingertips until incorporated.
- Sprinkle crumbs in large clumps over the top of batter.
- Bake cake until a wooden pick inserted in center comes out clean and side begin to pull away from pan, about 25 minutes.
- Cool in pan on a rack for 5 minutes before serving.
Nutrition Facts : Calories 447.3, Fat 18.8, SaturatedFat 11.5, Cholesterol 74.3, Sodium 216.8, Carbohydrate 65.7, Fiber 1.2, Sugar 35.2, Protein 5
BLUEBERRY CRUMB CAKE
For weekend entertaining, planning a menu that can be made in large quantities is essential. A host expecting weekend guests should shop ahead and, well before guests arrive, prepare the recipes that will keep, saving the most perishable for the last minute. Take this cake that Molly O'Neill brought into The Times in 1993, a confection that can play dessert as well as breakfast. As a dessert, slices of the cake can be garnished with whipped cream, a compote of fresh berries or ice cream. For breakfast, slices can be toasted and served with butter, fresh ricotta or marscapone, or warmed in the oven and served with fresh fruit.
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. To make the topping, combine the flour, sugar, cinnamon and salt in a bowl. Add the butter, and rub it in with your fingers until the mixture resembles coarse meal. Set aside.
- To make the cake, butter a 9-inch springform pan. Set aside. Using an electric mixer, cream the butter and sugar until very light and fluffy. Add the eggs one at a time, and beat well, stopping to scrape sides of bowl. Add the vanilla to the milk.
- Sift 2 cups of the flour with the baking powder and salt. Add the flour mixture to the egg mixture alternately with the milk, beginning and ending with flour. Mix just until combined. Toss the blueberries with the remaining 3 tablespoons flour, and stir into the batter.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle with the topping. Bake until cake springs back when touched in the center, about 1 hour. Put on a rack to cool for a few minutes. Run a small knife around the edge of the pan to loosen, and remove the sides of the pan. Let cool.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 315 milligrams, Sugar 34 grams, TransFat 1 gram
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