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How To make Blueberry Crumbcake Squares
CAKE BATTER:
1 c Unsalted butter; softened
1 1/2 c Sugar
3 Eggs
2 ts Vanilla extract
2 1/2 c Unbleached all-purpose flour
2 ts Baking powder
3 Egg yolks
1/4 c Milk or buttermilk
1 qt Blueberries; rinsed,
- picked over and dried CRUMB TOPPING:
2 c Unbleached all-purpose flour
1/3 c Sugar
1/3 c Brown sugar
1/2 ts Cinnamon
1/4 ts Nutmeg
3/4 c Unsalted butter; melted
PREHEAT THE OVEN TO 350F. Butter a 12-by-18-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter evenly in the prepared pan. Scatter the blueberries evenly over the batter, pressing them in gently. FOR THE CRUMBS: MIX THE FLOUR, SUGARS, cinnamon and nutmeg in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the berries as evenly as possible. Bake the cake about 40 minutes until batter is firm and crumbs are well-colored. Cool the cake in the pan on a rack. Cut the cooled cake into 24 3-inch squares. Remove the squares from the pan to a platter. VARIATIONS: Substitute 4 cups pitted sour cherries for the blueberries.
How To make Blueberry Crumbcake Squares's Videos
Blueberry Crumble Bars | Simple Breakfast Recipe
Get the recipe:
10 minute prep, one bowl, and no mixer...these blueberry bars are such an easy recipe! The crust and oatmeal topping are one and the same...making less dishes and time spent in the kitchen :) Buttery and packed with blueberry flavour, you will love them! If you do give them a try make sure to leave a comment down below on how it went, I read them all! ????
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Ingredients:
-1/2 cup white sugar
-1/4 cup brown sugar
-3/4 cups quick oats
-1 cup flour
-1 egg yolk
-1/2 cup butter, melted
-2 cups frozen OR fresh blueberries
-3 tbsp lemon juice
-1/2 cup white sugar
Bake at 350F for 35-40 minutes; top will be a light golden brown
Make sure that the dish has completely cooled off before slicing! This will ensure the bars will not crumble apart :)
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blueberry brioche crumb cake with lemon streusel!
Blueberry Crumb Cake
This is another delicious Summer cake that can be made with gluten-free flour if wanted. Another of my favorite Summer Treats is Blueberry Crumb Cake or Coffee Cake which is similar to Blueberry Buckle.
Ingredients
Streusel Topping:
1/2 cup unsalted butter, softened
1 cup all-purpose flour (or 1 to 1 gluten-free flour)
1/2 cup sugar
1/2 brown sugar
1/2 ts Ground cinnamon
1/8 ts salt
Make ahead by mixing all of the ingredients together in a mixer bowl until crumbly. Keep it in the fridge until needed.
Cake:
2-1/2 cups all-purpose flour, set aside 1 tbsp for coating blueberries.
(or substitute it with 1 to 1 gluten-free flour, if making a gluten-free version.)
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 cup sugar
4 large eggs
1 tsp vanilla extract
1 tsp lemon zest
1 cup milk or buttermilk
1 tsp fresh lemon juice (omit it if using buttermilk.)
1/2 cup unsalted butter
1-1/4 cup fresh blueberries
1 tbsp all-purpose flour (or gluten-free flour)
Method:
1. In a cup, mix milk, lemon juice, and vanilla together, set aside. In another bowl, coat the blueberries with 1 tbsp flour, set aside.
2. In a bowl, mix all of the dry ingredients together, and set aside.
3. In a mixer bowl, beat butter and sugar together until well combined. Then add eggs and lemon zest, and mix well.
4. Add the dry mixture and milk mixture alternately 2-3 times, and mix just until incorporated.
5. Stir in the prepared blueberries. Then pour the batter into a 9 x 9 square pan lined with parchment paper. Level the top with a spatula.
6. Sprinkle the top with streusel topping evenly. Bake at 350 deg. F. for 30-45 minutes or until a toothpick inserted comes out clean.
7. Let cool completely on a wire rack. Remove the cake from the pan by lifting the parchment paper on both sides after 10 minutes of resting on a wire rack.
8. Cut into squares as desired.
Blueberry Crumb Cake | Engel's Kitchen
Blueberry Crumb Cake Recipe
Ingredients:
1/2 cup Butter
3/4 cup Sugar
2 Eggs
1 tsp Vanilla Extract
2 cups All Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Milk
2 cups Blueberries
1 cup Sugar
1/2 cup All Purpose Flour
1 tsp Cinnamon
1/2 cup Butter
#blueberrycrumbcake #recipe #baking
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Blueberry Bars
I make these sweet treats every summer when blueberries are in season. The bars are moist, lemony, and definitely refreshing. You can eat them out of hand, which makes them perfect for picnics. To get the printable recipe, please visit my website here:
Blueberry Crumb Cake | How to Make Blueberry Breakfast Cake
Tasty Blueberry Cake
Preparation Time: 10 minutes
Cook Time: 45 minutes
music:
Ingredients:
For the Cake:
1/2 Cup Butter
1/2 Cup Brown Sugar
2 Eggs (room temperature)
3 Tbsp Blueberry Jam
1 Cup AP Flour
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Cup Frozen Blueberries (thawed)
1/2 Cup Milk
For the Streusel
1/2 Cup AP Flour
2 Tbsp Cold Butter
2 Tsp Cinnamon
1 Cup Sugar
Method:
1. Preheat the oven to 350°F or 180°C and line a square baking tray with Parchment paper.
2. Cream the Butter and Sugar together until light and creamy. Add the Eggs and the Blueberry Jam and mix everything into a smooth mixture.
3. Add the AP Flour along with Baking Soda and Baking Powder into your Batter. Also, add in the thawed Blueberries with some Milk and mix everything well using a wooden or silicone spatula.
Pour the batter in your lined square baking pan.
4. Combine the butter, Sugar, Flour, and Cinnamon using your hands or in a food processor until you get pea-sized crumbs. Sprinkle it over the cake batter.
5. Bake your Cake for 45 minutes at 350°F or 180°C. Once it's baked cool it down completely before you cut it into squares. Top it with Ice cream and serve with your favorite beverage.
Calories in 1 Serving: 254 Kcal.
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