![]() ![]() Combine the flour, sugar, cinnamon, and nutmeg in a small bowl. Transfer the batter to the prepared pan, spreading it evenly. Beat in the egg yolks, then add the remaining flour mixture. Turn the mixer to low speed, then add half the flour mixture and mix well. ![]() Beat in the whole eggs one at a time, followed by the vanilla. Use a heavy-duty mixer on medium speed to cream the butter and sugar for about 5 minutes, or until the mixture is soft and light. Whisk the flour, baking powder, and salt in a mixing bowl. Butter the lining to make sure that your cake doesn’t stick. Preheat your oven to 350☏ and line a 9″x 13″ baking pan with parchment paper or foil. This is the perfect recipe for making in an afternoon or even in the morning for breakfast! Here’s what you’ll need to do (you can find the full set of directions in the recipe card as well): Unsalted butter – If you’d prefer to add a salty bite to the topping, you can use salted butter.Ground cinnamon & freshly grated nutmeg – Store-bought grated nutmeg will do in a pinch, but it doesn’t have quite the same flavor as fresh!.Light brown sugar – Add this in for its subtle caramel-like sweetness.Learn more: Fresh vs Frozen Fruits in Baking Blueberries – Fresh or frozen, either will work! Just keep in mind that frozen berries have more moisture, which can affect the texture and color of the cake.Vanilla extract – You can use almond extract for a different flavor, if you like.Egg yolks – These will help you achieve an ultra-tender texture in your cake.Eggs – Your eggs should be room temperature for easier mixing.Unsalted butter – Let the butter sit at room temperature for about 30 minutes before you start the recipe to allow it to soften properly.Salt – To balance and enhance the sweetness from the other ingredients.Baking powder – To help lift the cake a little.Flour – I like to use all-purpose flour for this recipe.Here’s what you’ll need (if you’re looking for the exact quantities, check out the recipe card below): For the Cake This recipe calls for a lot of blueberries, which is what gives the crumb cake its moist, tender crumb. This blueberry crumb cake can be made for a summer cookout or picnic, a bake sale, or you can just enjoy a slice with a cup of coffee! Whatever feels right to you. If you’ve got freshly picked blueberries sitting around and you’re wondering how to use them, look no further than this crumb cake recipe! Put them together and you’ve got an irresistible sweet treat. ![]() The tender cake is packed with juicy blueberries and vanilla, while the crumb topping is full of light brown sugar and homey cinnamon. Here’s why I think your family will love it too! This blueberry cake is a huge hit at my house. If you change up the fruits, you may want to also change the spices in the crumb topping cinnamon complements just about any fruit, but the nutmeg can be swapped with cardamom or ginger.Īnd, if you’re in the mood to try out more fabulous blueberry desserts, check out this blueberry coffee cake or this blueberry cream cheese coffee cake! Why You’ll Love This Blueberry Crumb Cake Recipe This recipe will also work well with other fruits-my personal favorites are raspberries or sour cherries, but apple crumb cake is delicious, too. When fresh blueberries aren’t in season, frozen berries will work just fine. It’s quick and easy to make, super moist, and the flavor is fantastic! You might think of it as a cross between blueberry muffins and coffee cake-you get a burst of blueberry flavor in every bite, with the welcome addition of a buttery, spiced brown sugar crumble topping. This simple Blueberry Crumb Cake is just the kind of cake you’ll find yourself making over and over. (Make sure the crumbs are large so they form a crisp topping as the cake bakes instead of melting into the batter.) Chill streusel until ready to use.This effortless Blueberry Crumb Cake is loaded with plump, juicy blueberries, then topped with an irresistible, buttery brown sugar cinnamon crumb. Using your fingers, work in the butter until large, moist crumbs form. In a medium bowl, mix the flour, sugar, and salt. Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Sprinkle evenly with the streusel topping, covering the batter completely (do not press in). Fold the berries into the batter pour into the prepared pan. In a small bowl, toss the blueberries with the remaining teaspoon flour. Step 3Īdd the flour mixture and buttermilk in alternating batches, beginning and ending with the flour beat until just combined (the batter will be very stiff). In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. In a medium bowl, whisk together the 1 1/2 cups flour, the baking powder, baking soda, salt, and allspice. Butter a 9-inch square baking pan dust with flour, tapping out excess. ![]()
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