Blueberry Cobbler Crumb Cake Recipes

Steps:

• Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
• In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
• Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
• Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
• Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
• Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Steps:

• Preheat Oven to 350.
• Brown Sugar Crumble Topping:.
• Use mixer to blend brown sugar, GF Flour, cinnamon and butter until mixture forms large crumbles. Place bowl in fridge.
• Cake:.
• Stir the cake mix and instant pudding together and set to the side.
• Separate 3 egg whites and 3 egg yolks into two bowls.
• Cream the butter and egg yolks together.
• Add the creamed butter/egg yolk to the cake mix and blend with the 1 cup of milk until you have a smooth cake batter.
• In a separte bowl whip the egg whites until you see peaks.
• Gently fold whipped egg whites in with the cake batter until blended.
• Gently fold in the 2 Cups of Blueberries until all Blueberries are coated in mixture.
• Line 9 x 13 baking dish parchment paper and coat with butter or cooking spray.
• Gently spread the blueberry batter evenly in pan.
• In separate bowl cream the cream cheese, 1 egg, 3 tablespoons sugar and 1 teaspoon vanilla together.
• Use spoon to drop random dollops of cream cheese mixture onto blueberry batter. Use edge of butter knife to gently swirl into the mixtures slightly together.
• Crumble the Brown Sugar topping on top of the batter.
• Bake 350 degree oven for 60 minutes. Test center with toothpick.
• Let cool to set ingredients.
• Take out of oven and set on cooling rack to set the fruit mixture prior to eating.