Blueberry Crunch Cake Recipe | Tea Time Cakes | The Sweetest Journey
Learn how to make a sweet cake topped with fresh blueberries and a crunchy topping perfect for having with a warm cup of tea or coffee.
Ingredients:
1/2 Cup Milk or Milk Substitute (120ml)
1/2 Cup Sour Cream or Plain Yogurt (120g)
1 Tablespoons Lemon Juice (15ml)
1 Cup Flour (120g)
2 Teaspoons Baking Powder (10g)
1/2 Teaspoon Salt (3g)
1/3 Cup Sugar (64g)
Topping:
1 Cup Blueberries (152g)
1/4 Cup Flour (30g)
1/3 Cup Sugar (64g)
1/2 Teaspoon Cinnamon (1.5g)
1/3 Cup Chopped Walnuts or Pecans (37g)
2 Tablespoons Soft Butter or Margarine (28g)
Directions:
1. For the topping, combine in a bowl, the flour, sugar, cinnamon, walnuts, and butter. Set aside.
2. In another bowl, whisk together the milk, sour cream, and lemon juice. Set aside.
3. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Stir in the milk mixture, just until well combined. Line a square (8in. x 8in.) baking pan with parchment paper. Spoon the batter into the pan and smooth out top. Top the batter with blueberries. Sprinkle the topping mixture onto the blueberries. Bake in a preheated oven at 350F for about 40 minutes or until an inserted toothpick comes out clean. Cool for about 15-30 minutes before serving.
| Makes About 8 Servings
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Blueberry Zucchini Cake Recipe
Blueberry Zucchini Cake – a very light and delectable cake. I never tried eating or baking this cake. I just heard about this cake from one of the fellow subscribers. As I was browsing all the recipes, mostly are incorporated with chocolate flavour. I was tossing between with chocolate or without chocolate. I finally decided on the recipe without the chocolate. I love chocolate but then wouldn’t that overshadowing the flavour of zucchini. So I pick the recipe without chocolate but added blueberry instead. I love how the purplish blueberries turned out on the cake, which makes the cake extraordinary. I hope you’ll be inspired to make this cake, or if you have baked this before, perhaps try out this flavour. Enjoy!
Ingredients:
2 7inch round baking pans
Zucchini Cake
200g cake flour (you can use all-purpose flour)
60g almond powder/meal
½ salt
½ baking soda
1 tsp baking powder
1 tsp cinnamon
120g castor sugar
80g brown sugar
180ml vegetable oil (I use canola oil)
3 eggs
100g yogurt
1 tsp vanilla extract
1 tsp lemon juice
1 tsp lemon zest
225g zucchini (grated)
½ cup blueberries
Cream Cheese Frosting
200g cream cheese (room temperature)
4 tbsp unsalted butter (softened)
30g white chocolate (melted)
40g powdered sugar
½ tsp vanilla extract
Cake deco
½ blueberries
Lemon zest slice
Instructions:
1. Preheat oven at 350°F / 180°C. Prepare 2 7inch baking pans, grease and lay with parchment paper on the bottom of pans.
2. Grate the zucchini. Use the coarse size grater. (my guess is by using the coarse grater, it will produce less juice as we don’t want the zucchini to be too wet)
3. In a large bowl, sift the flour, almond powder, salt, baking soda, baking powder, cinnamon. Give it a mix and set aside.
4. In another bowl, add castor sugar, brown sugar and oil. Mix until they are well combined.
5. Add the eggs. Add one at a time. Mix until they are well combined. Then add yogurt and vanilla extract. Mix until the batter is creamy. Then add the lemon juice, lemon zest and zucchini. Mix a little to combine them. Then add in the sifted dry ingredients. Gently fold in.
6. Pour the batter evenly into the 2 pans. Tap the pans a few time to release bubbles.
7. Bake at 350°F / 180°C for 40-45 minutes.
8. Rest the cooked bake on the cooling rack while preparing the frosting.
9. In a large bowl, add cream cheese. Mix until it is softened and creamy. Then add the butter and mix. Add white chocolate and mix. Add powdered sugar in 2 batches. Lastly add the vanilla. Mix until well combine or soft and creamy consistency.
10. Assemble the cake. Top the cake with blueberries and lemon zest slice. The cake is ready to serve.
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Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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Blueberry Lemon Cake ????????Vintage Baking ????
Sometimes you just want to create something beautiful. And cakes really can be. They also tend to end up as quite delicious, and serve as one of the most loving gifts one can give.
Blueberry Lemon Cake
Ingredients
1/2 cup butter (1stick-113 g)
1/2 cup coconut oil ( 113 g)
1 1/4 cup granulated sugar (275 g)
3 eggs
1 tbsp lemon zest
1/4 cup lemon juice (60 ml)
Vanilla and lemon extract
3 cups flour (390 g)
2 tsp baking powder
Pinch of salt
1 cup buttermilk
2 1/4 cup fresh blueberry
For the Blueberry Glaze:
2 cups powdered sugar
2-3 tbsp blueberry juice (from 1/2 cup blueberries)
Lemon extract
Instructions
In a medium bowl, add blueberries and 1 tbsp of the flour and toss well to combine.
Preheat the oven to 350F. Butter and flour an 8-inch (20-cm) springform pan.
In a medium bowl, whisk together the dry ingredients (the remaining flour, salt, and baking powder) until combined well.
In a large bowl, add room temperature butter, coconut oil, and sugar and mix until creamy, light, and fluffy.
Add the eggs one by one and mix until combined.
Add vanilla, lemon extract, lemon juice, and lemon zest and mix well until combined.
Add the flour mixture and buttermilk to this mixture, and mix until they are completely combined. (Add them slowly; add a little flour mixture then a little buttermilk and repeat).
Add the flour-dusted blueberries, and using a wooden spoon or spatula gently fold them into the batter.
Pour the batter into the prepared pan and add some fresh blueberries on top.
Bake for about 50-60 min. (Don’t forget to make a toothpick test before removing it from the oven).
Remove from the oven and cool well.
Using a mortar, mash 1/2 cup blueberries, and using a strainer, strain its juice.
In a small bowl, mix the powdered sugar with 3 tbsp blueberry juice (if it is too thick add one more tbsp juice until it is pourable).
Pour the glaze over the cake and serve with tea or coffee.
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Lemon Blueberry Cake | Kitchen Fun With My 3 Sons
Lemon Blueberry Cake is a delicious layered cake with a blueberry filling and lemon cream cheese frosting. Incredibly easy to make and turns out beautiful!
FULL RECIPE:
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Lemon Blueberry Loaf Cake | Easy and Moist Cake Recipe
Moist and delicious bursting with blueberries and subtle lemon flavour. Lemon Blueberry Loaf Cake is perfect for breakfast or to go with tea or coffee! Recipe Details:
INGREDIENTS
Blueberry Loaf Cake
2 cups Plain Flour
1 cup Caster Sugar
½ cup Vegetable Oil (See Notes)
1 cup Plain Yoghurt (See Notes)
2 Large Eggs
2 tsp Baking Powder
1½ cup Blueberries
2 tbsp Lemon Juice
¼ tsp Salt
1 tsp Vanilla Essence
Lemon Icing
½ cup Icing Sugar
1 tbsp Lemon Juice
1 tbsp Milk