This Soft Vanilla Cake with Crumb Topping Bursts with Juicy Blueberry Flavor!
Vanilla Blueberry Cake with crumb topping. Learn how to make a fluffy and moist vanilla cake bursting with the flavor of juicy blueberries, topped with a delicious crumb mixture!
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0:00 - Intro
0:19 - Crumb Topping
0:57 - Vanilla Blueberry Cake
2:46 - Assembling and Baking the Cake
3:25 - Serving and Eating this Delicious Cake
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Ingredients:
For the Crumb Mixture:
1 cup (90g) Oat flour* (see notes for substitution)
1/2 cup (100g) Granulated sugar
1/4 cup (55g) Unsalted butter at room temperature (softened)
For the Cake:
1 large egg at room temperature
2/3 cup (160g) Plain yogurt at room temperature
1/3 cup (75g) Unsalted butter, melted
2 tsp (10g) Vanilla
1 + 1/2 cup (180g) Plain flour
2 tsp (8g) Baking powder
1/4 tsp (1g) Salt
3/4 cup (150g) Granulated sugar
1 cup (160g) Fresh blueberries
* If you use 1 cup (120g) of plain flour instead of oat flour, you may need to add a bit more butter to achieve the desired consistency.
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Blueberry Crumb Cake | Recipe
Blueberry Crumb Cake Recipe
Ingredients :
For the Cinnamon Crumble Topping
50g Melted Butter
30g Sugar
30g Brown Sugar
90g Plain Flour
1 tsp Cinnamon Powder
For the Blueberry Cake
170g Sugar (150g for less sugar)
1 Egg
60g Vegetable Oil
120g Milk
220g Plain Flour
2 tsp Baking Powder
½ tsp Salt
220g Fresh Blueberry
Methods :
1. Combine all the ingredients for the cinnamon crumble topping in a bowl and mix till wet sandy crumble is formed. Set aside
2. In a medium bowl, whisk sugar & egg for 3 mins or till mixture is light and fluffy
3. Add in vegetable oil and milk and stir to combine
4. Add in flour, baking powder and salt. Mix well
5. Add in blueberries and fold in
6. Pour the batter into a 9 inch baking pan that is lined with baking paper
7. Bake at 180C for 50 to 55 mins
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Blueberry Crumb Cake in 3 minutes!
Another Thursday's 3 Minutes episode featuring a wonderfully moist and delicious Blueberry Crumb Cake. This versatile cake is a great breakfast pastry, an awesome snack and perfect for a light dessert.
Freshly ground nutmeg adds some kick to the crumb topping and fresh blueberries provide the magic for the cake. This is a go to recipe and a real winner.
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This updated video replaces a classic:
Thanks to Ina Garten for the original recipe.
Crumb Topping Recipe
- 1 stick (1/4 lb) unsalted butter
- 1/4 cup sugar
- 1/3 cup brown sugar (packed, of course)
- 1 tsp vanilla
- 1 1/3 cup flour
- 1 tsp cinnamon
- a few shavings of fresh nutmeg (or use a pinch from a jar) careful not to overpower with nutmeg
Cake Recipe
- 3/4 cup sugar
- 3/4 stick unsalted butter (6 T) (room temperature)
- 2 eggs (room temperature)
-1 tsp vanilla
- 2/3 cup sour cream
- lemon zest
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries preferred. May use defrosted and drained frozen.
Bake in a preheated 350 degree oven for 40 to 50 minutes. Check with a knife rather than a toothpick for doneness.
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Easy Blueberry Coffee Cake Recipe
Tender and moist, you will look forward to waking up to this Blueberry Coffee Cake. Loaded with fresh blueberries and topped with a crumbly cinnamon streusel, this coffee cake is perfect for breakfast or as a snack. This will become your family’s new favorite recipe!
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Blueberry Crumb Cake -- recipe and tutorial
Hi my name is Kerri -- welcome to my kitchen!
Today I will show you how to make a moist and delicious blueberry crumb cake. For the recipe, I will be using frozen blueberries, but you could also use fresh blueberries if they are in season.
Now for the ingredients...
The ingredients for the crumb topping are:
1 cup all-purpose flour
1 ¼ cup confectioners' sugar
9 tablespoons butter, room temperature
The ingredients for the cake are:
Cooking spray for the pan
2 eggs
½ cup oil
1 cup sugar
1/3 cup water
1 ¼ teaspoons vanilla
1 ½ tablespoons lemon juice
1 ¼ cups flour
1 ½ teaspoons baking powder
9 ounces fresh or frozen blueberries
In a large bowl, combine the confectioners' sugar and flour with a fork. then add the 9 tablespoons of room temperature butter. Using a pastry cutter or fork, cut into the butter to start combining the flour, sugar, and butter to make crumbs. Use the back of a knife to occasionally scrape the pastry cutter. Keep cutting the butter in until some of the crumbs are about an inch thick -- you want a nice variety of sizes for the crumbs. After you are finished, set the crumbs aside while you make the cake batter.
Preheat the oven to 350 degrees, prep a 9x5 inch nonstick loaf pan you with cooking spray, and set aside. In a large bowl, add the 2 eggs and beat for a about a minute with an egg beater. Then add 1/2 cup oil and one cup sugar. Whisk the mixture again with the egg beater to combine.
Next add 1/3 cup water, 1 ¼ teaspoons of vanilla, and 1 ½ tablespoon of lemon juice. Whisk the mixture together again for about a minute until the sugar dissolves.
For the dry ingredients, stir the 1 ½ teaspoons baking powder into 1 ¼ cups flour. Add the flour mixture to the bowl slowly, whisking continuously. Beat the mixture for about a minute. Lastly, use a rubber spatula to scrape down the sides. It is important not the overbeat the batter, so it is OK if you have a couple of small lumps left in the mix.
Make sure to keep frozen blueberries in the freezer until you are ready to assembly the cake. Using a half cup measure, pour 1 cup of batter into the prepared pan. Add a layer of blueberries. Then pour another cup of batter over the blueberries. Add another blueberry layer. Then add your final layer of batter. Before adding the last layer of blueberries, crumble some of the crumb topping over the batter. Having this layer of crumbs added before you add the last blueberry layer helps to stop all the blueberries from sinking to the bottom of the cake while baking. Then add you last layer of blueberries and the rest of the crumb topping.
Bake the cake for about an hour, or until a toothpick inserted into the middle of the cake comes out clean, on the middle rack of the oven.
After the cake is finished, allow it to cool in the pan for at least 4 hours before removing.
Serve this delicious blueberry crumb cake with coffee or tea as a dessert. It also makes a great addition to a weekend brunch or holiday picnic. Until next time -- Thanks for watching...
Martha Stewart’s Classic Crumb Topping For Muffins, Coffee Cake, & Pies | Martha Bakes | #Shorts
Martha Stewart’s sweet, buttery crumb topping—a classic blend of butter, flour, light-brown sugar, and salt—makes any muffin, no matter how simple, seem special. Try it on your next coffee cake, or as a sweet crumble topping on any fruit pie.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
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