blueberry brioche crumb cake with lemon streusel!
Blueberry Crumb Bars That Make Mornings Easier On Mom!
Whether you're a blueberry fanatic or looking for a #breakfast idea your kids will actually eat, these Blueberry Crumb Bars are for you!
You can get the written #recipe here:
This recipe is a cinch to make, and there are no kitchen or baker qualifications necessary to slam out a perfect rendition of these bars! They have a soft, buttery shortbread-style crust and an ooey-gooey #blueberryfilling.
There's not too much sugar in the mix so you don't have to feel guilty about giving it to the kids first thing in the morning, and best of all, they're so easy to make!
To kick off the recipe, you'll start by making the #crust. If you have a food processor, this will speed along the recipe drastically! If you don't have one, you'll just need a large mixing bowl and a pastry blender.
Start by adding flour, sugar, baking powder, and salt to the bowl of the food processor fitted with a blade and pulse until the mix is combined. Then, you'll add cold butter and shortening and pulse again until it turns into a crumbly mix. Last, add in an egg and vanilla and process until the dough starts to form.
If you need instructions for making the crust by hand, they're available at TAK's website!
On to the filling! Add #freshblueberries, lemon zest and juice, cornstarch, and sugar to a bowl and stir until the blueberries are evenly coated.
Once your filling is ready, it's time to assemble! Grab a 9x13 casserole dish, grease it with nonstick cooking spray and add about two-thirds of the dough to the bottom of the dish. Pat it out into an even layer of crust. Add the blueberry filling, and then sprinkle the remaining dough evenly across the top.
Bake the bars at 375°F for about 45 minutes, just until the crumble topping is golden brown. Remove the #BlueberryaBars from the oven and allow it too cool until it is just warm to the touch. If you want the bars to be handheld, you'll have to allow them to cool completely.
Otherwise, grab yourself a plate and a fork and get ready to dig into your new favorite blueberry treat!
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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Mini Liquid Measuring Cup:
*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
Strawberry Crumb Bars - Crumb Bars Recipe
Learn how to make these delicious strawberry crumb bars!! With strawberries just now starting to come into season, this is the perfect way to whip up a quick and easy dessert. You can also use blueberries, raspberries, blackberries, rhubarb, peaches, etc for these.
What you'll need:
1 1/2 cups flour
3/4 cup sugar, divided
1/2 tsp baking powder
1/8 tsp salt
1 large egg
1/2 cup butter, cold and cubed
1 lb fresh strawberries*
2 Tbsp cornstarch
In a food processor, combine flour, 1/2 cup sugar, baking powder and salt. Add in cold cubed butter and egg and pulse until fine crumbs form. You can also do this by hand with a fork or pastry cutter in a large bowl. In another bowl, combine strawberries, remaining 1/4 cup sugar and cornstarch until berries are coated evenly. Grease an 8x8 glass baking dish. Pour in 2/3rds of the crumb mixture and press firmly into the bottom. Pour strawberry mixture over top and then top with remaining crumbs. Bake in a preheated 350*F oven for 40-45 minutes. Let cool and then serve either by themselves or with a scoop of vanilla ice cream. Makes 9 bars. Enjoy!!
*you can also use frozen whole strawberries without syrup if you cannot find or get fresh berries.
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The Ultimate Berry Crumble - Food Wishes
Learn how to make the Ultimate Berry Crumble! Unlike most of the recipes that call themselves the ultimate, this amazing berry crumble is, and has the certification to prove it. I can't show it, but it's on parchment. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy what I consider the Ultimate Berry Crumble recipe!
You can also find my content on Allrecipes:
Lemon Blueberry Coffee Cake with Cream Cheese Filling | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crumb Topping:
½ cup butter melted
1 ½ cups all-purpose flour
¾ cup packed brown sugar
1 teaspoon vanilla
Cake:
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup plain yogurt or sour cream
¼ cup lemon juice (about one lemon)
2 tablespoons lemon zest (from 2 lemons)
2 cups all-purpose flour (260 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen blueberries*
Cream Cheese filling:
250 grams cream cheese (8 oz – 1 package)
¼ cup granulated sugar
1 large egg
zest from one lemon
Lemon Glaze
¾ cup powdered icing sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.
Make the crumble:
In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.
Make the cake
In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.
Cream cheese filling:
With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.
Assemble and bake
Spread ½ of the cake batter into the bottom of the prepared pan.
Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
Sprinkle the crumb topping over top.
Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.