How To make Blueberry Crumbcake Squares

Late Nights: Blueberry Buckle | Blueberry Crumb Cake | Light ASMR

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Recipe

Cake...
3/4 cup sugar
1/4 cup shortening
1 large egg
3/4 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used fresh)
Additional shortening and flour to prepare the baking pan
For the topping
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter


Preheat the oven to 375 degrees.

In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended.
Then add the milk and mix again until blended.

In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended.
Fold in the blueberries.

Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.

To make the topping, combine the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.

Bake at 375 degrees for 35-40 minutes for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – just adjust the cooking time accordingly.

The Absolute Best Blueberry Crumb Cake Recipe | Alessandra's Food Is Love

Blueberry Crumb Cake! This delectable dessert combines the sweet, juicy burst of fresh blueberries with a buttery, tender crumb base and a tantalizing crumb topping. Each bite is a delightful balance of flavors and textures that will leave you craving more.

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Blueberry Crumb Cake Ingredients:

Cake batter Ingredients:
2 1/2 cups all-purpose flour (375 g)
1 cup granulated sugar (200 g)
Stick of butter at room temperature (10 tbsp.) (140 g)
3 large eggs
1 1/4 cups sour cream full fat (320 g)
3 cups blueberries
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp pure vanilla extract

Crumb topping Ingredients:
1 1/2 cups all-purpose flour (180 g)
1 1/2 sticks butter unsalted room temperature (12 tablespoons)(170 g)
1 tsp cinnamon
1/2 cup packed brown sugar (100 g)
1/4 tsp coarse salt

Use a 9 x 13 baking dish, not smaller.

Direction for Crumb topping :
1. In a medium bowl, combine all ingredients. Use your hands, two knives, or a pastry blender to mix until the mixture is crumbly. Set aside.
2. Grease the baking dish using the paper you removed from the butter.
3. In a large bowl add flour, baking soda, baking powder, and salt. Mix using a whisk to lighten the flour. Set aside.
4. Add butter, sugar, and vanilla to the electric mixer bowl. Use the paddle attachment and cream until light and fluffy. Takes about 5 minutes.
5. Add egg one at a time and let it mix in before adding the next one. Now alternate adding flour and sour cream a spoonful at a time. The batter should be light and fluffy.
6. Fold in 2 cups of blueberries. They can be dusted with a tablespoon of flour so they don’t sink to the bottom. Spread mixture in baking dish.
7. Add the remaining blueberries to the crumb topping. Mix gently and sprinkle over the cake.
8. Bake at 350°F (180°C ) for one hour.

Enjoy!

Blueberry Crumb Cake in 3 minutes!

Another Thursday's 3 Minutes episode featuring a wonderfully moist and delicious Blueberry Crumb Cake. This versatile cake is a great breakfast pastry, an awesome snack and perfect for a light dessert.

Freshly ground nutmeg adds some kick to the crumb topping and fresh blueberries provide the magic for the cake. This is a go to recipe and a real winner.

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This updated video replaces a classic:

Thanks to Ina Garten for the original recipe.

Crumb Topping Recipe
- 1 stick (1/4 lb) unsalted butter
- 1/4 cup sugar
- 1/3 cup brown sugar (packed, of course)
- 1 tsp vanilla
- 1 1/3 cup flour
- 1 tsp cinnamon
- a few shavings of fresh nutmeg (or use a pinch from a jar) careful not to overpower with nutmeg

Cake Recipe
- 3/4 cup sugar
- 3/4 stick unsalted butter (6 T) (room temperature)
- 2 eggs (room temperature)
-1 tsp vanilla
- 2/3 cup sour cream
- lemon zest
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries preferred. May use defrosted and drained frozen.

Bake in a preheated 350 degree oven for 40 to 50 minutes. Check with a knife rather than a toothpick for doneness.



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Blueberry Crumb Cake Recipe

Blueberry Crumb Cake Recipe | Gluten free and dairy free blueberry & lemon crumb cake recipe. Healthy, gluten-free, dairy-free, refined sugar-free, tasty, amazing, what's not to love.
~~~~~~~~~~~~~~~~~~~~

INGREDIENTS

Crumb topping:
* 3/4 cup (72g) Almond meal
* 1/4 cup Nuttelex or coconut oil
* 6 Tbsp coconut sugar (optional)
* finely grated zest of one medium lemon

Cake batter:
* 3 eggs room temperature
* 1/4 cup fresh lemon juice about 2-3 lemons
* Grated zest of 1 medium lemon
* 1/4 cup melted coconut oil or nut telex cooled
* 1 tsp vanilla powder
* 2/3 cup coconut sugar or maple syrup
* 2 1/2 cups (240 g ) almond meal
* 3/4 tsp baking powder
* 1 1/4 cups fresh blueberries

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This Blueberry Crumb Cake with Cream Cheese is SO GOOD!

Simple to make this *Blueberry Coffee Cake* has a layer of cream cheese goodness over the cake and it's all topped with a bit of crunchy sweetness. A delicious addition to your brunch or breakfast buffet, it also makes the perfect dessert! The complete recipe is found below, and can also be found in a printable version at :

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*BLUEBERRY CRUMB CAKE*

INGREDIENTS:

For the Cake:
3/4 cup sugar
1/4 cup butter, room temperature
1 egg
1.5 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1-2 Tablespoons flour for tossing blueberries
1.5 cups fresh blueberries

For the Cream Cheese Layer:
8 ounces cream cheese at room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla


For the Topping:
1/4 cup butter (cold and cut into small pieces or frozen & grated)
1/4 cup brown sugar
1/4 cup sugar
1/3 cup all purpose flour
1/2 cup chopped pecans (optional)

INSTRUCTIONS:

For the Cake:
1. Cream butter and sugar together until blended. Add egg and mix well.
2. Blend 1.5 cups flour, baking powder and salt in separate bowl.
3. Toss blueberries in 1-2 Tablespoons of flour in small bowl.
4. Alternate adding and blending the flour mixture with the buttermilk into the egg mixture until well blended.
5. Gently fold in the blueberries and pecans, if desired.

For the Cream Cheese Filling:
1. Blend all ingredients together until smooth.

For the Topping:
1. Blend sugars and flour. Cut butter in with a pastry blender or toss frozen and grated butter into flour mixture.

Assemble and Bake:
1. Spread cake batter in a 9x9 inch square baking pan that has been greased and floured, or sprayed with baking spray like Bakers Joy.
2. Spread cream cheese filling mixture on top.
3. Sprinkle crumb topping over cream cheese layer.
4. Bake 40-50 minutes in a 350 degree (F) oven.

ADDITIONAL BLUEBERRY RECIPES:

Blueberry Orange Nut Bread:

Blueberry Cupcakes with Cream Cheese Frosting:


Sourdough French Toast:


#biscuitsandburlap

Blueberry Crumble Bars | Simple Breakfast Recipe

Get the recipe:

10 minute prep, one bowl, and no mixer...these blueberry bars are such an easy recipe! The crust and oatmeal topping are one and the same...making less dishes and time spent in the kitchen :) Buttery and packed with blueberry flavour, you will love them! If you do give them a try make sure to leave a comment down below on how it went, I read them all! ????
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Ingredients:
-1/2 cup white sugar
-1/4 cup brown sugar
-3/4 cups quick oats
-1 cup flour
-1 egg yolk
-1/2 cup butter, melted
-2 cups frozen OR fresh blueberries
-3 tbsp lemon juice
-1/2 cup white sugar

Bake at 350F for 35-40 minutes; top will be a light golden brown

Make sure that the dish has completely cooled off before slicing! This will ensure the bars will not crumble apart :)

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