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How To make Blueberry Breakfast Cake, The Best!
2 c Flour
1 c Sugar
3 ts Baking powder
1/4 ts Salt
1/2 c Shortening
2 Eggs; beaten
1 c Milk
1 1/2 c Blueberries; fresh or frozen
Mix together the flour, baking powder and salt. Cut in the shortening. Combine eggs with milk. Combine flour mixture with wet ingredients. Flour berries and fold gently into batter. Bake in greased loaf pan one hour at 350 degrees.
Formatted by Jim Kessler RBFV65A from "Kitchen with a View," by Judi Burke. From the "Keeper's House," at Robinson Point Lighthouse on Isle au Haut, Maine. -----
How To make Blueberry Breakfast Cake, The Best!'s Videos
Beth's Blueberry Crumb Cake Recipe
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Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (60g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter
METHOD:
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
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BLUEBERRY BUCKLE | A Breakfast Cake Recipe
Blueberry Buckle is a single layer cake full of delicious blueberries and topped with a scrumptious streusel. Blueberry Buckle is easy to make for any occasion.
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Blueberry Breakfast Cake
Written recipe here:
Breakfast is (by far) our favorite meal, so it’s only natural for us to get excited about new and delicious dishes to try. One of our go-tos whenever we try a new place for breakfast is blueberry pancakes, but we veered from our normal order this past weekend and tried this blueberry buttermilk breakfast cake instead. Woah. These moist, cakey bars are not soon to be forgotten, and we fully encourage you to forgo the pancakes in favor of these blueberry bars this weekend. They’re great when they’re hot from the oven - you could even go really crazy and glaze them - and we can report that they’re just as good three days later, cold from the fridge. You can’t go wrong with these bad boys.
INGREDIENTS
2 cups fresh blueberries
2 cups all-purpose flour, divided
1 cup sugar, plus 1 tablespoon
1 large egg, room temperature
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons lemon zest
2 teaspoons baking powder
1 1/2 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon cinnamon, optional
#12tomatoesrecipe
#easyrecipe
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Buttermilk Blueberry Breakfast Cake
Get the full recipe here:
Blueberry Breakfast Cake
Recipe
With a mixer mix:
1/2 cup unsalted butter, room temperature
1 cup sugar (minus 1 Tbsp for top)
Zest of 1 lemon
Add:
1 egg
1 tsp vanilla
1/2 cup buttermilk (or milk mixed with 2 tsp vinegar)
In another bowl mix:
1 3/4 cup flour
2 tsp baking powder
1 tsp salt
Add 1/4 cup flour to 2 cups blueberries or cranberries (fresh or frozen)
Stir dry ingredients into wet ingredients. Add blueberries. Spoon into a small greased or parchment lined pan (11 x 7) and sprinkle with 1 Tbsp sugar. Bake at 350° for 45-50 minutes.
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!