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!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
New York Style Crumb Cake -The Yes Chef
Looking to make a Crumb Cake so good your friends will think you bought it from a bakery? This is the crumb cake recipe for you!!
Apple Crumble Cake | How to Make the BEST EVER Apple Cake
The best ever apple crumble cake of your dreams, with tons of apples and the best crumb topping ever! Today I am sharing this amazing best ever apple crumble cake which is one of my favourite desserts to make. It requires very few simple ingredients but is so delicious. This apple crumble cake is always a crowd-pleaser and I'm excited to share it with you today. Hope you enjoy it! ????
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Learn how to make at home with our Chef Bhumika
Ingredients:
50 gms Brown Sugar
1 tsp Instant Coffee Granules
1 tsp Cinnamon Powder
½ cup All Purpose Flour (80 gms)
¼ cup Light Brown Sugar (50 gms)
¼ tsp Cardamom Powder
1 tsp Instant Coffee Granules
¼ cup Butter (56 gms)
1¾ cups All Purpose Flour (227 gms)
¼ tsp Baking Soda (5 gms)
1¼ tsp Baking Powder
Warm Water
½ tbsp Instant Coffee Granules (56gms)
⅓ cup Sour Cream (85 gms)
50 gms Yogurt
50 ml Milk
½ cup Sugar (100 gms)
⅜ cup Dark Brown Sugar (75gms)
⅛ cup Oil (28 ml)
6 tbsp Butter (85 gms)
165℃ 30 minutes
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Classic Crumb Cake | Classic Desserts w. Cake Boss Joe
Cake Boss's Joe Faugno, head baker at Carlo's Bakery, shows how to bake one of their favorite classic desserts, Crumb Cake. Click SHOW MORE for recipe.
00:48 Bun Dough Recipe
08:39 Crumb Recipe
13:34 Assembly
21:02 Bake
22:25 Serving
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Follow Joe on Instagram: @joecakeboss
Bun Dough Recipe:
1/3 cup granulated sugar
1/3 cup shortening
1 teaspoon salt
2 large eggs, beaten
1/8 teaspoon lemon emulsion, or lemon juice
1/2 cup pastry flour
2 3/4 cup all-purpose flour
4 packets (1 oz) rapid dry yeast
3/4 cup water (depends on the feel of the dough, you might need more or less)
Yield- 2 lbs
Combine sugar and room-temperature shortening in a standing mixer bowl, fit with a dough hook. Mix on low speed. Add in salt when sugar and shortening start to come together.
Add flavoring to bowl. Combine yeast and flour together.
Add flour mixture to the bowl, mix on low speed.
Add water slowly before flour is fully incorporated, then continue mixing on low speed until the flour has become hydrated and incorporated with the dough and isn’t sticking to the sides of the bowl.
Once all ingredients are combined, turn the mixer up to the next speed. Your dough is done once almost all of the dough is wrapped around the hook (your dough will be tacky once it’s done).
Flour your working surface, scrape out dough onto surface. Separate depending on the size of your sheet tray. If you’re using a quarter sheet pan, each tray will get 1 pound of dough. With a half sheet tray, the dough ball will be 2 pounds.
Fold dough into itself, roll into a smooth ball. Place onto a lightly floured sheet tray. Cover with plastic wrap and let rest in your refrigerator up to an hour, minimum 30 minutes.
Make your crumb.
Crumb Recipe:
5 ounces vanilla cake (store-bought or home-made)
1 1/4 cups brown sugar
1 pound (4 sticks) of room temperature butter or shortening
2 1/4 cup pastry flour
1 1/4 cinnamon
1 1/4 teaspoon baking powder
1 1/4 teaspoon salt
Add cake to mixer, paddle on low speed until cake looks like a loose crumb,
Add in brown sugar, pulse 2-3 times, then keep on medium-low speed, then add in your butter. Once incorporated, kick up the speed to medium and cream until butter has lightened in color.
Turn mixer off. Combine dry ingredients, stir with a whisk, add to bowl.
Pulse mixer on stir several times before mixing on low speed. Continue to mix on low speed until dough comes together.
Leave on countertop uncovered while preparing your trays to bake the bun dough.
Assembly-
Prep sheet tray by covering it in a thin layer of butter or shortening
Flour surface and lightly flour the top of your dough. Roll out rested dough until its a little longer than the length of the tray (the dough with snap back more as you work the dough longer).
Lift dough slightly from surface, this will shrink the dough.
Fold dough in half, place in tray, fold in edges to the shape of the pan.
Dock your dough using a fork or a rolling docker. Rest 30 minutes.
Lightly and evenly wet the surface with a pastry brush and water
Press large crumbs into surface of dough, fill in gaps with smaller crumbs
Bake at 325 for about 25 minutes in a convection oven, or 350 for about 25 minutes in a conventional oven or until the crumbs turn a light golden brown.
Rest on tray until cooled. Sift powdered sugar on top, portion and serve.
Starring Joe Faugno
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Produced by Cakehouse Media
Producer: Andy Mills
Culinary Producer: Chad Durkin
Recipe by Christine Edwards
Camera: Marc Deblasi & Andy Mills
Editor: Andy Mills
Music: artlist.io
2019
Contact: andrew@cakehousemedia.com
Best Classic Coffee Cake Recipe with Extra Crumb Topping
This classic coffee cake recipe is super moist, packed with cinnamon and sugar, and extra crumb topping! Classic coffee cake would be amazing for breakfast or any time of the day. Coffee cake surprisingly does not contain any coffee, but is known to be a delicious snack to go with coffee, hence where it got its name. There are a lot of steps in this recipe due to all of the layers in coffee cake, but it is well worth the time to make this coffee cake recipe! My favorite part about coffee cake is the crumb topping, so this recipe has extra crumb topping! Feel free to add chopped pecans to the crumb topping for an additional crunch. You may have extra crumb topping leftover, and if you do, feel free to freeze any remaining crumb topping. It will be good in the freezer for up to 6 months and then you have it on a hand for a small baked good or to make your second batch of this coffee cake recipe!
Ingredients
Crumb Topping
4 tbsp unsalted butter (cubed & softened)
1/2 cup brown sugar
1/2 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp Kosher salt
Cinnamon Layer
2 tbsp. granulated sugar
1/2 tbsp. all-purpose flour
1/4 tsp ground cinnamon
Coffee Cake Batter
1 1/2 cups all-purpose flour
3/8 tsp baking powder
1/4 tsp baking soda
1/8 tsp Kosher salt
8 tbsp. unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup sour cream (substitute additional milk or plain Greek yogurt)
1/8 cup Whole Milk
2 large eggs
1/2 tsp vanilla extract
Directions
1. To make the crumb topping, add cubed softened butter, brown sugar, all-purpose flour, ground cinnamon, and kosher salt to a large bowl. Use a pastry cutter, two forks, or your hands to mix together, breaking apart the butter until it is mixed into the ingredients and is a crumb-like consistency. Set this bowl aside.
2. To make the cinnamon sugar mixture, add granulated sugar, all-purpose flour, and ground cinnamon to a small bowl. Use a small whisk or a fork, and mix together to break up any granulated sugar. Place this bowl with the other bowl that you set aside.
3. To make the dry ingredients of the batter, add all-purpose flour, baking powder, baking soda, and kosher salt to a large bowl. Whisk these ingredients together until they are combined. Set this flour mixture aside. It will be added to the wet ingredients.
4. In later large bowl of a hand or stand mixer, cream together the softened butter and add the granulated sugar mixing until it is fully incorporated. Add the sour cream to the mixture. If you do not have sour cream, you can also use milk or plain Greek yogurt. Continue mixing until the sour cream is incorporated into the mixture.
5. Add milk and then add the eggs, one at a time, and add vanilla extract. Start adding in the flour mixture in small increments making sure to not over mix the batter. It will be pretty smooth, but will be thicker than regular cake batter. Add in the remaining flour mixture and use a spatula to add any flour from the sides and the bottom of the bowl into the mixture.
6. Grease the sides in the bottom of an 8 x 8 pan. Add half of the batter mixture to the bottom of the pan. Use a spatula and evenly spread out the batter making sure it covers the bottom and reaches the corners of the pan. This batter is really thick, so be patient with this process.
7. Using a spoon, sprinkle the cinnamon sugar mixture onto the batter in the pan. Try to get this layer as even as possible since it creates that nice line in the middle of the coffee cake. Add the remaining batter to the pan and carefully spread out the batter evenly on top of the cinnamon sugar mixture making sure the batter goes to the corners of the pan. Try not to stir or mix the batter together or you will not have that line of cinnamon sugar in the middle of the coffee cake.
Start adding generous amounts of crumb topping to the top of the batter, making sure you cover the corners of the pan with crumb topping too.
8. Bake in a 350 °F preheated oven for around 30 - 35 minutes or until a toothpick comes out clean and where the crumb topping turns a light brown.
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