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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Coffee Cake, but Better: Crumb Cake
Both a breakfast and dessert, my Crumb Cake stands out from the foil-lined, pre-made version you can buy at the grocery store. Perfectly dense, moist, and piled high with crumb topping, this simple recipe comes together quickly, and it’s big enough to feed a crowd!
Recipe:
Ingredients
For the Cake
1 ¾ cup all-purpose flour (220g)
1 cup granulated sugar (200g)
⅓ cup light brown sugar, firmly packed (66g)
¾ teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
8 Tablespoons unsalted butter, softened and cut into 8 pieces
1 cup sour cream (240g)
1 large egg + 1 large egg yolk
1 ½ teaspoons vanilla extract
Crumb Topping
1 ⅔ cup all-purpose flour (210g)
⅔ cup light or dark brown sugar, firmly packed (135g)
½ cup granulated sugar (100g)
1 teaspoon ground cinnamon (optional but recommended)
¼ teaspoon table salt, heaping
½ cup unsalted butter, melted (113g)
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Instructions
00:00 Introduction
For the Cake
00:33 Preheat oven to 350F (175C) and grease and flour a 9x9” (23x23cm) pan or spray with baking spray.
00:38 In a large bowl or the bowl of a stand mixer, stir together flour, sugars, baking powder, salt, and baking soda until completely combined.
00:54 Using an electric mixer, add butter just 1 tablespoon at a time, not adding the next tablespoon until the previous has been completely incorporated. Once all butter has been added, mixture will resemble coarse sandy crumbs.
02:33 In a separate bowl or large measuring cup, whisk together sour cream, egg, egg yolk and vanilla extract until well-combined.
03:03 Turn mixer speed to low and slowly add sour cream mixture into batter, stirring until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed. Once finished, the batter should be smooth and silky.
03:47 Spread into prepared pan and set aside while you prepare the crumb topping.
Crumb Topping
04:08 In a medium-sized bowl, whisk together flour, sugars, salt, and cinnamon.
04:45 Drizzle melted butter over the flour mixture and use a fork to toss the ingredients together until you have a clumpy crumble topping.
05:10 Scatter crumb topping evenly over the batter in your pan.
05:20 Transfer to 350F (175C) oven and bake for 45-50 minutes or a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool before cutting and serving.
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Coffee Crumb Cake Recipe
Moist and buttery with a swirl of cinnamon inside, huge crumbs on top, and a generous drizzle of cream cheese espresso glaze! It's truly the perfect breakfast treat and only takes minutes to make.
BLOG POST ►
BOSCH UNIVERSAL PLUS MIXER ►
HOW TO USE A SCALE ►
ROOM TEMPERATURE INGREDIENTS ►
CAKE ►
3 ounces (85 g) unsalted butter room temperature
4 ounces (113 g) granulated sugar
6 ounces (170 g) all-purpose flour
1/2 teaspoon (1/2 teaspoon ) baking soda
1/2 teaspoon (1/2 teaspoon ) baking powder
1/2 teaspoon (1/2 teaspoon ) salt
1 teaspoon (1 teaspoon) vanilla extract
1 large (1 large) egg room temperature
5 ounces (142 g) sour cream room temperature
CINNAMON SWIRL ►
1 teaspoon (1 teaspoon) cinnamon
1 ounce (1 ounce) light brown sugar sifted
CRUMB TOPPING ►
6 ounces (168 g) all-purpose flour
4 ounces (113 g) unsalted butter Almost melted
3 ounces (85 g) light brown sugar
2 ounces (56 g) granulated sugar
2 teaspoons (2 teaspoons) cinnamon
1/4 teaspoon (1/4 teaspoon) salt
CREAM CHEESE GLAZE ►
2 ounces (57 g) cream cheese room temperature
1 ounce (28 g) unsalted butter melted
1/2 teaspoon (1/2 teaspoon) vanilla extract
3 ounces (85 g) powdered sugar
4 teaspoons (4 teaspoons) coffee or milk, water, or espresso.
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Bursting Blueberry Crumb Cake
Recipe ⬇️⬇️⬇️ or PRINT:
Blueberry Crumb Cake - blueberry crumble meets warm lemon cake with extra crunchy streusel topping and melty vanilla ice cream. SWOON! - N x ❤️
–––––--
Bursting Blueberry Crumb Cake
CRUNCH CRUMB (STREUSEL):
2/3 cups flour, plain/all-purpose (100g)
½ cup caster sugar (superfine sugar) (100g)
1/2 tsp cinnamon
1/8 tsp cooking/kosher salt
60g /4 tbsp melted butter
1/4 tsp vanilla extract
LEMON VANILLA CAKE:
1 1/3 cups flour, plain/all-purpose (200g)
2 tsp baking powder
1/4 tsp salt
3/4 cup caster sugar (superfine sugar) (150g)
1 tsp vanilla extract
1 tbsp lemon zest
2 large eggs, room temp
90g/6 tbsp unsalted butter, melted cooled
1/3 cup sour cream, room temp (sub yogurt) (70g)
1/3 cup milk, room temp (80ml)
BLUEBERRIES:
500g / 1lb fresh blueberries*
2 tsp lemon juice, 2 tbsp white sugar, 3 tbsp flour
1. Streusel – Mix flour, sugar, cinnamon and salt. Add butter and vanilla, use fork to mix until lumpy.
2. Blueberries – Toss in lemon, then toss with sugar and flour. (If using frozen, keep frozen and do this after you make batter).
3. Cake – Whisk flour, baking powder, salt. In larger bowl, whisk sugar, vanilla, zest and eggs. Whisk in butter & sour cream. Using rubber spatula, fold in flour in 3 batches. Then mix in milk.
4. Assemble – Pour in 20cm/8” lined pan. Top with blueberries (including all residual flour that doesn’t stick to blueberries). Crumble over streusel. Bake 65 minutes at 200C/400F (180C fan) or until toothpick inserted into centre comes out clean. Cool 10 min in pan then 10 min on rack before slicing to serve warm with ice cream! Or serve at room temp (delicious, but not as fun).
* Frozen blueberries – Use frozen and toss with flour etc after baking batter (if it thaws, it bleeds). Expect to add 10 min+ to bake time.
#recipetineats #cakerecipes #blueberrycake
How to Make Ina's Blueberry Crumb Cake | Food Network
Ina bakes a lemon-infused blueberry cake with a buttery streusel topping.
This video is part of Barefoot Contessa, hosted by Ina Garten.
Ina Garten knows how to entertain with simplicity, style and fun. Visit with Ina at home in the sumptuous Hamptons of New York to discover her shortcuts and strategies for make-ahead menus, fabulous food and memorable parties.
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Copycat Entenmann's Chocolate Chip Crumb Cake Recipe
This chocolate chip crumb cake recipe is a copycat of the Entenmann's classic.
Growing up on Long Island we always had Entenmann’s Cakes, Cookies and Donuts and still to this day I can’t walk by them in the grocery store without contemplating buying every single one. Its just so nostalgic! If you don’t know the brand, you’re missing out! My favorite one was always Chocolate Chip Crumb Loaf, its moist and fluffy and you get the perfect amount of chocolate chips in every bite. The crumb topping has a hint of cocoa powder and the perfect amount of buttery crunch. You are sure to enjoy this cake for breakfast, dessert or just a snack! I know I will be baking this time and time again! It’s a must!
Please let me know what you think down in the comments below!
Ingredients-
Cake-
1 Stick (1/2 Cup) Unsalted Butter, Softened
1/3 Cup Canola or Vegetable oil
1 1/4 Cups Granulated White sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
1 Cup Sour Cream
2 Cups Cake Flour (NOT self-rising) (I use Swan brand, it comes in a red box)
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
3/4 Teaspoon Fine Table Salt
1 1/2 Cups Semi- Sweet Chocolate chips (You can also use Mini Chips too) (Toss the Chips in 1 Tablespoon of Flour just to coat, this prevents them from sinking to the bottom of the cake)
Crumb Topping-
1/4 Cup Plus 2 Tablespoons Granulated White Sugar
1/4 Cup Plus 2 Tablespoons Dark Brown Sugar
2 Tablespoons Cocoa Powder
1/8 Teaspoon Fine Table Salt
1/8 Teaspoon Cinnamon
1/4 Cup (Half a Stick) of Unsalted Butter, Melted
3/4 Cup Plus 2 Tablespoons Cake Flour (NOT self-rising) (I use Swan brand, it comes in a box)
Garnish-
1/3 Cup Mini Semi Sweet Chocolate Chips (You can use regular size too but the mini sprinkle nicely)
Confectioners Sugar for Dusting
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#CrumbCake #CoffeeCake #Entenmanns