Blueberry Cobbler Crumb Cake Recipes

BEST EVER BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

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 COBBLER DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• In a medium baking dish or 9x9" pan or baking dish, add the blueberries to the bottom of the pan.
• To a mixing bowl, add the cake mix. Pour the melted butter on to the cake mix, and stir together with a fork. Mixture will be crumbly and gravel-like.
• Evenly top the blueberries with the cake mix crumbles. Bake the dump cake for 30-33 minutes or until golden brown.
• Remove from oven and let cobbler cool slightly before serving.
• Enjoy with vanilla ice cream, if desired.

BLUEBERRY COBBLER CAKE

Steps:

• HEAT THE OVEN: Preheat your oven to 325 degrees. Spray three 8-inch round pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
• MAKE THE PUREE: In a medium saucepan, cook the blueberries over medium-low heat until the berries soften. Transfer berries to a blender or food processor and pulse until smooth. Should make 1 cup puree. Set aside.
• MIX THE INGREDIENTS: In a medium bowl whisk together the cake flour, baking powder, and salt. Set aside.
• In a bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high for about 2 to 3 minutes, until lighter in color.
• With the mixer in medium speed, add the egg whites and egg, one at a time. Make sure to scrape down the sides and bottom of the bowl between additions. Once all of the eggs are added, turn the mixer to medium-high and beat for an additional 2 minutes.
• Stir in the vanilla extract and blueberry emulsion.
• With the mixer on low, alternately add the dry ingredients with the blueberry puree in three additions, starting and finishing with the dry ingredients.
• NOTE: I left my batter naturally colored by the emulsion and puree. For more of a purple or blue, use a drop of food coloring.
• BAKE THE CAKE: Evenly divide the batter between the three pans (about 15 ounces of batter in each) and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks to cool completely.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.
• MIX THE INGREDIENTS: Combine all of the ingredients in a medium saucepan over medium heat. Bring to a soft boil and cook for 5 minutes, stirring occasionally. You want the blueberries to burst and the liquid to thicken. It should coat your spoon well.
• This is best made a day or two ahead of time. Store in an airtight container in the refrigerator.
• BEAT THE BUTTER: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 minutes.
• MIX THE INGREDIENTS: With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla bean and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
• HEAT YOUR OVEN: Preheat your oven to 300 degrees F.
• MIX THE INGREDIENTS: Combine the sugars, flour, baking powder, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.
• Add the oil and the vanilla and beat on low until the dry ingredients are "wet."
• Spread the crumbs on a baking sheet lined with parchment paper. Use your hands to clump some of the pieces together to make larger chunks.
• BAKE THE CRUMBS: Bake the crumbs for about 15 minutes and then let cool completely before using.
• STACK THE LAYERS: Place the first cake layer, top side up, in the center of a cake board or cake plate.
• Evenly 1/2 cup of buttercream over the cake layer and then pipe a rim of buttercream around the edge of the cake.
• Gently spread about 1/2 cup of the blueberry compote over the buttercream.
• Sprinkle about 1/2 cup of the crumble over the blueberry compote and pat into place.
• Repeat these step until you get to the final cake layer, which you will lay top side down.
• Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.

BLUEBERRY COFFEE CAKE

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 COBBLER CRUMB CAKE

Steps:

• Preheat Oven to 350.
• Brown Sugar Crumble Topping:.
• Use mixer to blend brown sugar, GF Flour, cinnamon and butter until mixture forms large crumbles. Place bowl in fridge.
• Cake:.
• Stir the cake mix and instant pudding together and set to the side.
• Separate 3 egg whites and 3 egg yolks into two bowls.
• Cream the butter and egg yolks together.
• Add the creamed butter/egg yolk to the cake mix and blend with the 1 cup of milk until you have a smooth cake batter.
• In a separte bowl whip the egg whites until you see peaks.
• Gently fold whipped egg whites in with the cake batter until blended.
• Gently fold in the 2 Cups of Blueberries until all Blueberries are coated in mixture.
• Line 9 x 13 baking dish parchment paper and coat with butter or cooking spray.
• Gently spread the blueberry batter evenly in pan.
• In separate bowl cream the cream cheese, 1 egg, 3 tablespoons sugar and 1 teaspoon vanilla together.
• Use spoon to drop random dollops of cream cheese mixture onto blueberry batter. Use edge of butter knife to gently swirl into the mixtures slightly together.
• Crumble the Brown Sugar topping on top of the batter.
• Bake 350 degree oven for 60 minutes. Test center with toothpick.
• Let cool to set ingredients.
• Take out of oven and set on cooling rack to set the fruit mixture prior to eating.

CLASSIC BLUEBERRY CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a 9-inch square baking pan.
• In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream, and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before serving.

BLUEBERRY CRUMB CAKE

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.

BLUEBERRY CRUMB CAKE

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.

BLUEBERRY CRUMB CAKE

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.

BAREFOOT CONTESSA'S BLUEBERRY CRUMB CAKE

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.

SLOW-COOKER BLUEBERRY COBBLER

Steps:

• In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.