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 BANANA CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Grease and flour the cake pan.
- Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.
- Cream together the butter and sugar. Add the eggs and vanilla. Beat until well combined.
- Add the butter mixture to the flour mixture. Combine until just mixed.
- Fold in the bananas and blueberries.
- Carefully pour the batter into the prepared pan.
- Bake for 50 minutes or until a cake tester comes out clean.
Nutrition Facts : Calories 168 kcal, Carbohydrate 25 g, Cholesterol 50 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 226 mg, Sugar 14 g, Fat 7 g, ServingSize 16 slices (16 servings), UnsaturatedFat 0 g
BLUEBERRY CINNAMON COFFEE CAKE
Classic Blueberry Coffee Cake filled with blueberries and a center swirl of brown sugar cinnamon topped with brown sugar cinnamon crumb from Serena Bakes Simply From Scratch.
Provided by Serena Bakes Simply From Scratch
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Butter a 9"x13" and line with parchment paper, butter parchment paper.
- Mix together brown sugar, flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly.
- Set aside.
- Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.
- Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy.
- Add baking soda, baking powder and salt. Beat on medium-high speed until well combined. Scrape sides of bowl.
- Stir in flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added.
- Hand stir in blueberries until evenly distributed.
- Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter.
- Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter.
- Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.
- Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean.
- Allow cake to cool before serving.
Nutrition Facts : Calories 366.98, Fat 16.56, SaturatedFat 9.62, Carbohydrate 51.24, Fiber 1.13, Sugar 32.18, Protein 4.52, Sodium 292.48, Cholesterol 83.15
BLUEBERRY CRUMB CAKE
Steps:
- Preheat oven to 350 degrees.Combine flour, baking powder, and a salt. Stir and set aside.Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.Grease a 9 x 13 inch baking pan. Pour in batter. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
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
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
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- Preheat oven to 350F. Lightly grease a 9x13 baking pan and set aside. In a large bowl, beat sugar and butter until smooth and creamy. Beat in yogurt, mashed banana, eggs, milk, and vanilla until smooth.
- In a separate bowl, combine flour, baking soda, baking powder, and salt. Gently fold flour mixture into liquid until batter is smooth. Fold in blueberries. Scrape batter into prepared pan and set aside for a moment.
- Make the topping: In a small bowl, combine all topping ingredients until crumbly. Sprinkle evenly over coffee cake batter.
- Bake coffee cake at 350F 50-55 minutes or until a toothpick inserted in center comes out clean. Cool coffee cake 10 minutes, before slicing into squares and serving warm. Enjoy!
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- Dust the bottom and sides of the pan completely with 1 tablespoon of flour, and tap out any of the extra.
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- To make the streusel: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and salt. Add the melted butter and mix with a fork or your fingertips until the mixture is uniformly moistened and crumbs form. Place in the fridge while you prepare the cake.
- To make the cake: In a small bowl toss blueberries with 2 teaspoons flour. This helps prevent them from sinking to the bottom while baking. In another medium bowl place the rest of the flour, baking powder, baking soda, and salt. Set bowls aside.
- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for about 3 minutes, until light and fluffy. Beat in eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the sour cream in 2 additions, starting and ending with the flour. Be careful not to overmix. Gently fold in blueberries.
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4.5/5 (4)Total Time 1 hr 10 minsServings 12
- Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.
- Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Cut a 9-inch circle of parchment; place in pan. Mist with cooking spray.
- Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping.
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