BLUEBERRY BREAKFAST CRUMB CAKE
It's blueberry season in Florida. It's time to make an old-fashioned crumb cake, but updated with the addition of blueberries. That buttery, soft cake with juicy blueberries popping with sweetness is topped with a buttery, cinnamon-laden crumb topping that will have everybody coming back for seconds. Good for breakfast, brunch, lunch, dessert, any time... night or day!
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
- Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
- Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
- Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 86.9 g, Cholesterol 86.1 mg, Fat 24.8 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 15.2 g, Sodium 305.6 mg, Sugar 43.2 g
BLUEBERRY CRUMB CAKE
This is an easy, moist cake with a melt-in-your-mouth crumb topping.
Provided by goldSilk
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 69.6 g, Cholesterol 131.6 mg, Fat 26.5 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.9 g, Sodium 283.5 mg, Sugar 36.5 g
BLUEBERRY CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
BLUEBERRY CRUMB CAKE
For weekend entertaining, planning a menu that can be made in large quantities is essential. A host expecting weekend guests should shop ahead and, well before guests arrive, prepare the recipes that will keep, saving the most perishable for the last minute. Take this cake that Molly O'Neill brought into The Times in 1993, a confection that can play dessert as well as breakfast. As a dessert, slices of the cake can be garnished with whipped cream, a compote of fresh berries or ice cream. For breakfast, slices can be toasted and served with butter, fresh ricotta or marscapone, or warmed in the oven and served with fresh fruit.
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. To make the topping, combine the flour, sugar, cinnamon and salt in a bowl. Add the butter, and rub it in with your fingers until the mixture resembles coarse meal. Set aside.
- To make the cake, butter a 9-inch springform pan. Set aside. Using an electric mixer, cream the butter and sugar until very light and fluffy. Add the eggs one at a time, and beat well, stopping to scrape sides of bowl. Add the vanilla to the milk.
- Sift 2 cups of the flour with the baking powder and salt. Add the flour mixture to the egg mixture alternately with the milk, beginning and ending with flour. Mix just until combined. Toss the blueberries with the remaining 3 tablespoons flour, and stir into the batter.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle with the topping. Bake until cake springs back when touched in the center, about 1 hour. Put on a rack to cool for a few minutes. Run a small knife around the edge of the pan to loosen, and remove the sides of the pan. Let cool.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 315 milligrams, Sugar 34 grams, TransFat 1 gram
BLUEBERRY CRUMB CAKE
A moist, lightly textured cake. Can be served at brunch, breakfast, snack, or as dessert. A great way to use up those summer blueberries!
Provided by Theresa P
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, add flour and sugar.
- Cut in butter until it looks like small pea size crumbs.
- Reserve 3/4 cup of crumb mixture and set aside.
- Add baking powder, salt, the 2 egg yolks, milk, and vanilla to the remaining flour mixture.
- Beat for 3 minutes.
- Beat the 2 egg whites until stiff but not dry and fold them into batter.
- Spread batter into lightly greased and floured 9x11 pan.
- Arrange blueberries over batter.
- Sprinkle with reserved crumb mixture.
- Bake at 350 for 40-50 minutes.
- Serve warm or cooled.
BLUEBERRY COFFEE CRUMB CAKE
Make and share this Blueberry Coffee Crumb Cake recipe from Food.com.
Provided by bigbadbrenda
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Topping
- In a bowl combine the last 4 ingredients tossing to moisten. Set aside.
- In another bowl beat the butter with the sugar until fluffy, beat in eggs and lemon rind and juice.
- Whisk together the dry ingredients.
- Stir into the butter mixture alternately with yogurt, making 2 additions of dry ingredients and 1 yogurt.
- Scrape into a parchment lined 9 inch square metal pan.
- Sprinkle with blueberries and them the topping.
- Bake at 350 until tester comes out clean.This should be about 50 minute Let cool.
Nutrition Facts : Calories 269, Fat 10.4, SaturatedFat 6.2, Cholesterol 56, Sodium 233.1, Carbohydrate 41.2, Fiber 1.2, Sugar 23.8, Protein 3.9
BLUEBERRY CRUMBLE CAKE
-Taste of Home Cooking School
Provided by Taste of Home
Time 55m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a 13-in. x 9-in. baking pan coated with cooking spray, arrange frozen rolls in rows of three. Spread pie filling evenly over and between rolls. Combine butter, flour, sugar and pecans; sprinkle over filling. Bake at 350° for 45-50 minutes. Drizzle with cream cheese frosting while warm.
Nutrition Facts :
BAREFOOT CONTESSA'S BLUEBERRY CRUMB CAKE
Make and share this Barefoot Contessa's Blueberry Crumb Cake recipe from Food.com.
Provided by Juenessa
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour a 10-inch round baking pan.
- For the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
- Stir in the melted butter and then the flour.
- Mix well and set aside.
- For the cake, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
- Reduce the speed to low and add the eggs one at a time, then add the vanilla, lemon zest, and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife.
- With your fingers, crumble the topping evenly over the batter.
- Bake for 40 to 50 minutes, until a cake tester comes out clean.
- Cool completely and serve sprinkled with confectioners' sugar.
Nutrition Facts : Calories 702.6, Fat 34.3, SaturatedFat 20.6, Cholesterol 153.9, Sodium 314.1, Carbohydrate 91.5, Fiber 2.3, Sugar 48.8, Protein 8.9
BLUEBERRY CRUMB CAKE
This yummy crumb cake gets put together the night before to make your morning easier! Blueberries contain beneficial anti-oxidants so have another slice! From the Schramm House Bed & Breakfast, Burlington, Iowa. Time does not include storing in refrigerator overnight.
Provided by Mamas Kitchen Hope
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour,sugar,baking powder and salt. Cut in butter using a pastry cutter or two knives. ( I pulsed it all in my food processor in the order listed).
- Mix together milk and eggs and mix into to dry ingredients.
- Fold in berries and spread in a 13x9 greased or sprayed pan. Cover and refrigerate overnight.
- Mix together topping ingredients and keep in a small bowl until ready to bake.
- In the morning or next day, Spread topping over batter and bake uncovered for about 25 minutes at 375 degrees until topping is lightly browned and a toothpick comes out clean when inserted in the center of the cake.
Nutrition Facts : Calories 369.4, Fat 14.3, SaturatedFat 5.7, Cholesterol 48.3, Sodium 188.8, Carbohydrate 57.1, Fiber 1.1, Sugar 35.2, Protein 4.6
BLUEBERRY CRUMB CAKE
This moist cake can be served as an indulgent breakfast, afternoon snack, or dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill.
- Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with remaining teaspoon flour. Fold blueberries into the batter; spoon into prepared pan.
- Sprinkle cake evenly with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely.
Nutrition Facts : Calories 405 g, Fat 17 g, Fiber 1 g, Protein 5 g
More about "blueberry crumb cake recipes"
BLUEBERRY CRUMB CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (2)Category Breakfast, Dessert, Main DishServings 16Total Time 55 mins
EASY FRESH BLUEBERRY CRUMB CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (140)Total Time 46 minsCategory Dessert, Snack, CakeCalories 390 per serving
BEST BLUEBERRY CRUMB CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EASY LEMON BLUEBERRY CRUMB CAKE RECIPE - PRACTICALLY …
From practicallyhomemade.com
RON'S IGA - RECIPE: BLUEBERRY CRUMB COFFEE CAKE
From rons.iga.com
15 DUMP CAKE RECIPES FOR THE PERFECT LAZY DESSERT
From eatthis.com
SHOP 'N SAVE - RECIPE: BLUEBERRY CRUMB COFFEE CAKE
From shopnsavefood.com
GLUTEN FREE BLUEBERRY PECAN BREAKFAST CAKE - ONLY GLUTEN FREE …
From onlyglutenfreerecipes.com
BLUEBERRY CRUMB CAKE RECIPE - SERIOUS EATS
From seriouseats.com
TOP 40 INA GARTEN BLUEBERRY CRUMB CAKE RECIPE RECIPES
From schoenfeld.vhfdental.com
BLUEBERRY CRUMB CAKE RECIPE - CUISINART.COM
From cuisinart.com
BLUEBERRY CRUMB CAKE RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
BLUEBERRY PANCAKE COBBLER RECIPE | EPICURIOUS
From epicurious.com
BLUEBERRY CRUMB CAKE RECIPE | INA GARTEN | FOOD NETWORK
From acempakahutankasar.smh.com.my
BLUEBERRY CRUMB CAKE RECIPE | BON APPéTIT
From bonappetit.com
DELICIOUS BLUEBERRY CRUMB CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BLUEBERRY CRUMB CAKE | VALERIE'S KITCHEN
From fromvalerieskitchen.com
#60-minutes-or-less #time-to-make #course #preparation #breads #coffee-cakes
You'll also love