Blueberry Crumble Cake Recipes

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BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

I had approximately one million blueberries in my refrigerator yesterday.

Categories     breakfast     dessert     main dish

Time 55m

Yield 16 servings

Number Of Ingredients 17

1/2 stick Butter
1 tbsp. (additional) Butter
3/4 c. Sugar
1 whole Egg
1/2 tsp. Vanilla Extract
2 c. All-purpose Flour
2 1/4 tsp. Baking Powder
1/2 tsp. Salt
3/4 c. Whole Milk
2 c. Fresh Blueberries
_____
FOR THE TOPPING:
3/4 sticks Butter
1/2 c. Sugar
1/2 tsp. Cinnamon
1/2 c. Flour
1/4 tsp. Salt

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



Blueberry Crumb Cake image

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

¼ cup white sugar
⅓ cup brown sugar
1 ¼ teaspoons ground cinnamon
⅛ teaspoon ground allspice
1 stick salted butter, melted
1 ⅓ cups all-purpose flour
¾ cup white sugar
6 tablespoons salted butter, at room temperature
3 large eggs
⅔ cup sour cream
1 teaspoon vanilla extract
½ teaspoon lemon zest
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups fresh blueberries

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 LEMON CRUMBLE CAKE



Blueberry Lemon Crumble Cake image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 21

3/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teasoons lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/2 cups sour cream
1/4 cup white sugar
1/4 cup brown sugar
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/2 cup unsalted butter, chilled
2 cups blueberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 vanilla bean, seeded
2 teaspoons lemon juice

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



Blueberry Crumb Cake image

Provided by Ina Garten

Categories     dessert

Time 48m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

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



Blueberry Crumb Cake image

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

2 cups flour, all purpose
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup milk, I use 2 percent
2 eggs, beaten
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
1 cup sugar
1/2 cup flour
1/4 cup butter

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

CLASSIC BLUEBERRY CRUMB CAKE



Classic Blueberry Crumb Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 nine-inch cake

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
3 cups blueberries
Blueberry Crumb Topping Blueberry Crumb Topping
Confectioners' sugar, for dusting

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.

CRUMB-TOPPED BLUEBERRY COFFEE CAKE



Crumb-Topped Blueberry Coffee Cake image

This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. "I like to make it ahead and freeze it for times when I have company for breakfast."-Melanie Koehn, Colcord, Oklahoma

Provided by Taste of Home

Categories     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup butter, softened
2/3 cup sugar
1 large egg
1 cup plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 cup fresh or frozen blueberries
3 ounces cream cheese, cubed
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter

Steps:

  • For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 277 calories, Fat 12g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 219mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY CRUMBLE CAKE



Blueberry Crumble Cake image

-Taste of Home Cooking School

Provided by Taste of Home

Time 55m

Yield 8-10 servings.

Number Of Ingredients 6

9 Rhodes Anytime!™ Cinnamon Rolls
1 can (21 ounces) blueberry pie filling
1/4 cup butter, softened
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 cup chopped pecans

Steps:

  • In a 13-in. x 9-in. baking pan coated with cooking spray, arrange frozen rolls in rows of three. Spread pie filling evenly over and between rolls. Combine butter, flour, sugar and pecans; sprinkle over filling. Bake at 350° for 45-50 minutes. Drizzle with cream cheese frosting while warm.

Nutrition Facts :

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

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

5 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/3 cup (packed) light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts
1 pint (2 cups) fresh blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
2/3 cup sugar
Grated zest of 1/2 lemon or 1/4 orange
3/4 stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk

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 CRUMBLE CAKE



Blueberry Crumble Cake image

Make and share this Blueberry Crumble Cake recipe from Food.com.

Provided by DJ Sliver

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup granulated sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries (or Frozen)
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or 1/4 cup margarine, Softened

Steps:

  • Preheat Oven to 375 degrees F.
  • Grease one 8x8 square cake pan.
  • Cream together 3/4 cup sugar, shortening and egg.
  • In a separate bowl, mix 2 cups flour, baking powder and salt. Stir it into the sugar mixture with the milk. Stir in the blueberries, then pour it all into the pan.
  • For the topping : Combine the sugar, flour, cinnamon and butter (or margarine). Sprinkle it over the cake batter.
  • Bake for 25-30 minutes.

Nutrition Facts : Calories 803.2, Fat 27.6, SaturatedFat 11.7, Cholesterol 87.7, Sodium 588.6, Carbohydrate 130.9, Fiber 3.9, Sugar 70, Protein 10.8

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

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

3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut in pieces
1/2 cup unsalted butter at room temperature, plus additional for greasing pan
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups plus 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries

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

BLUEBERRY BREAKFAST CRUMB CAKE



Blueberry Breakfast Crumb Cake image

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

cooking spray
1 ½ cups all-purpose flour
½ cup brown sugar
¼ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt
½ cup unsalted butter, melted
2 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking powder
½ teaspoon salt
¾ cup milk
½ cup unsalted butter, melted
1 large egg
2 teaspoons almond extract
1 teaspoon lemon zest
1 ½ cups fresh blueberries
1 teaspoon all-purpose flour
1 tablespoon confectioners' sugar, or to taste

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

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

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

1 cup all-purpose flour
1/2 cup packed light-brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter (cut into tablespoons)
4 tablespoons unsalted butter, softened, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan and 1 teaspoon for blueberries
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
3/4 cup sugar
1 large egg
2/3 cup buttermilk
1 1/2 cups blueberries

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

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TOPPING: Stir flour, both sugars and salt in a medium bowl.Stir in butter with a fork until crumbly. Set aside. BATTER: Preheat oven to 350F and spray bottom of a 9-in. springform pan with oil ...
From chatelaine.com


BLUEBERRY CRUMB CAKE - SIMPLY SCRATCH
2010-08-03 Preheat your oven to 350° and grease a 9x13 baking dish. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Next, in a larger mixing bowl, add the butter and sugar and mix until combined. Add the egg and vanilla and mix until completely combined.
From simplyscratch.com


BLUEBERRY CRUMB CAKE RECIPE | BON APPéTIT
2019-10-01 Preheat oven to 350°. Lightly grease a 9" cake pan with butter. Lightly dust with flour, tapping out excess. Whisk baking powder, salt, baking soda, and 1¾ cups flour in a large bowl to combine.
From bonappetit.com


EASY BLUEBERRY CRUMB CAKE – SUGARY LOGIC
2020-03-20 Preheat the oven to 350° F. Grease and line an 8-by-8-in baking dish with parchment. In a small bowl, toss together the blueberries and the extra 1 tablespoon flour, set aside. In a medium-sized bowl, whisk together the 2 cups of flour, baking powder, salt, and ground cinnamon.
From sugarylogic.com


BLUEBERRY CRUMBLE CAKES RECIPE
2022-02-16 Pour into the cake tin or divide evenly between the paper cases. Sprinkle with the topping mixture and bake for 25-30 minutes, until risen and golden. A fine skewer inserted into a cake should come out dry with no uncooked batter stuck to it. Cool on a …
From olivemagazine.com


BLUEBERRY CRUMB CAKE – SMITTEN KITCHEN
2014-07-31 In a large bowl, beat butter, sugar and zest together until light and fluffy. Add egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the …
From smittenkitchen.com


BLUEBERRY CRUMB CAKE - SMELLS LIKE HOME
To make 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 in color. 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.
From smells-like-home.com


BLUEBERRY CRUMB CAKE | FEAST AND MERRIMENT
1 teaspoon pure vanilla extract. 1/2 teaspoon grated lemon zest. 2/3 cup sour cream. 1 1/4 cups all-purpose flour. 1 teaspoon baking powder. 1/4 teaspoon baking soda. 1/2 teaspoon kosher salt. 1 cup fresh blueberries. Confectioners’ sugar for sprinkling.
From feastandmerriment.com


BLUEBERRY CRUMB CAKE - OLD FASHIONED FAVORITE - THE WILD OLIVE
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 …
From thewildolive.org


BLUEBERRY CAKE?? YES PLEASE! GET THE RECIPE FOR DELICIOUS HERE
2020-06-05 Transfer the batter to the baking tray or cake tin then add the remaining blueberries. This means the cake will have blueberries on the top AND in the middle. Before placing in the oven, top the cake with the crumble and spread it in an even layer. Bake Cool and Serve. Bake the cake at 180c for 30-35 minutes. Allow cooling fully before serving.
From wickedkitchen.com


BLUEBERRY BUCKLE RECIPE - BROOKLYN FARM GIRL
2019-07-19 Instructions. Preheat oven to 375 degrees. In a large bowl cream butter and sugar together with hand mixer. Add in your egg and beat. Add flour, baking powder, salt and continue to mix. Add vanilla and milk and mix one more time. Add in blueberries and mix around with a spoon so blueberries are equally distributed.
From brooklynfarmgirl.com


BEST BLUEBERRY CRUMBLE RECIPE - HOW TO MAKE BLUEBERRY CRUMBLE
2022-05-04 Make the filling: In a large bowl, mix the blueberries, lemon juice, flour, sugars, vanilla, cinnamon, and ½ teaspoon salt.Transfer to a …
From delish.com


BLUEBERRY CRUMBLE CAKE PLUS A RECIPE VIDEO - MY KITCHEN CRAZE
2017-04-18 Preheat oven to 375 degrees F. Butter an 8 x 8 inch baking dish. Set aside. Crumb mixture: in a large bowl, combine the flour, sugar, salt and cinnamon. Stir to combine ingredients. Add cold butter to dry ingredients. Using a pastry cutter or two forks blend butter into the flour mixture until moist and sandy, but still clumpy.
From mykitchencraze.com


BLUEBERRY STREUSEL CRUMB CAKE - SO MUCH BETTER WITH AGE
2018-08-12 Make the cake: Preheat oven to 350 deg F and grease and flour 9×13 pan. Mix together flour, sugar and butter with a pastry blender and/or hands. Blend in baking powder, salt, milk, eggs and vanilla. Beat egg whites until they form firm peaks. Gently fold in egg whites into batter and pour into prepared pan. Add blueberries over the batter.
From somuchbetterwithage.com


THE GOOD DISH BROWN BUTTER BLUEBERRY CRUMB CAKE
In a large bowl, whisk the flour, baking powder, baking soda, and salt; reserve. In a medium bowl, whisk together the remaining browned butter, sugar, eggs, buttermilk, lemon zest, and vanilla. Add the wet ingredients to the dry ingredients and stir …
From gooddishtv.com


FLAVOR-BURSTING BLUEBERRY COBBLER CAKE WITH CRUMBLE FILLING
2022-04-21 Pipe a rim of buttercream around the edge of the cake. Spread about ½ cup of the blueberry compote over the cake. Sprinkle about ½ cup of the crumble over the blueberry compote. Pat into place. Place second cake layer on top of fillings and repeat these steps. Place final cake layer on top and cover with a thin coat of buttercream.
From cakebycourtney.com


BEST BLUEBERRY CRUMB CAKE RECIPE | THE RECIPE CRITIC
2021-05-25 Lets Bake a Cake! In about 15 minutes you can have this in the oven and ready to bake. Prep: Preheat oven to 375. Grease a 9×9 square pan or a 9 inch round pan. In using a round pan make sure it is at least 2 inches high. If desired, put parchment on the bottom of the pan and grease the top of the parchment as well.
From therecipecritic.com


LOW-SUGAR BLUEBERRY MUFFIN CRUMBLE MUG CAKE | SUPER COFFEE
2022-05-12 For the cake layer: Preheat oven to 375 degrees F. In a medium bowl cream together the butter and sweetener. Add the egg and beat well. Add …
From drinksupercoffee.com


BLUEBERRY MUFFIN CAKE | THE BEST BLUEBERRY CRUMBLE CAKE
2015-07-16 Preheat the oven to 375°F/190°C. Spray a 9″ Springform pan with nonstick spray and set aside. In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside. In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth.
From cookiesandcups.com


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