How To make Blueberry Crunch Cake
1/2 cup yellow cornmeal
1/4 cup plus 2 tbs all purpose flour
1/4 cup plus 2 tbp granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/4 cup egg substitute
1 tablespoon teaspoon canola oil
1 teaspoon vanilla extract
1 1/2 cup fresh or frozen blueberries
1/8 teaspoon cinnamon
1 teaspoon confectioners -- sugar
Preheat oven to 425 F. spray Preheat oven to 425 F. Spray an 8" round baking pan or springform pan with nonstick spray. In medium bowl, combine cornmeal, flour, 1/4 cup of the granulated sugar, the baking powder and salt. Add buttermilk, egg substitute, oil and vanilla, stir just to combine. Pour into prepared pan top with berries. In a small bowl, combine the remaining 2 tablespoons granulated sugar and the cinnamon; sprinkle evenly over berries. Bake until golden 25-30 minutes. cool 10 minutes; sprinkle confectioners sugar and serve warm.
Formated by Iara 8/17/98
How To make Blueberry Crunch Cake's Videos
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 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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BLUEBERRY CRUMBLE CAKE. #baking #blueberrycake #blueberrycrumble
It's the blueberry season, so I treat myself a blueberry crumble cake, perfect with a cup of coffee!
This is an easy butter cake with crumbs on top, you can also use other berries instead.
The recipe is for around 2 servings so double it if you want to make more.
Ingredients:
70gr unsalted butter (at room temperature)
60gr sugar
1 large egg
1tsp vanilla extract
1/2 tsp lemon zest (optional)
120gr all purpose flour
1tsp baking powder
1/2 tsp salt
1 cup blueberry + 2tsp flour
For the crumbs:
80gr sugar
60gr flour
60gr COLD unsalted butter cut into small pieces
Enjoy the recipe XD
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How to Make Ina's Blueberry Crumb Cake | Food Network
Ina bakes a lemon-infused blueberry cake with a buttery streusel topping.
This video is part of Barefoot Contessa, hosted by Ina Garten.
Ina Garten knows how to entertain with simplicity, style and fun. Visit with Ina at home in the sumptuous Hamptons of New York to discover her shortcuts and strategies for make-ahead menus, fabulous food and memorable parties.
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????Blueberry Crumble Pound Cake | Easy recipe | No talking recipe | Homemade goodies
Blueberry crumble pound cake it’s a fresh dessert full of flavour. It is so easy to prepare, basically whisk all the ingredients, and can be baked as muffins if you wish. Lemon flavour is so intense and blueberries makes this cake even more fresh. The crumbs on top has a nice texture and is so delicious. If you like lemon and blueberries combination, then this cake worth a try in this summer.
INGREDIENTS:
sugar 130g / 2/3cup
zest from 1 lemon
2 large eggs
melted butter 110g / 1/2cup
flour 200g / 1 3/4cups
backing powder 8g / 2tsp
sour cream 100g/ 1/2cup
vanilla extract 5g / 1tsp
blueberries 200g / 1cupFor crumbs:
melted butter 30g / 1/4cup
flour 30g / 1/4cup
sugar 30g / 1/4cup
How to prepare:
In a large mixing bowl, add sugar and zest from 1 lemon and rub to release more intense lemon flavour.
Add eggs and mix to incorporate.
Add melted butter and vanilla extract and whisk. You can add sour cream too at this stage but I’ve missed it.
Add flour, backing powder and sour cream and incorporate everything until no lumps are visible.
Now incorporate the blueberries. Use fresh or frozen blueberries.
Transfer the batter into a loaf tin lined with baking sheet.
To make the crumbs, add flour and sugar in a small bowl and give a quick stir then add melted butter and stir until the crumbs have formed.
Put the crumbs on top of the cake.
Bake the cake in a preheated oven at 150C/ 302F for 1 hour or until the centre of the cake it feels firm if you gently touch it with a finger.
Before serving, leave the cake to rest for at least 30 minutes, ideally is to be completely cooled. Dust with powdered sugar if you like.
#blueberrypoundcake #lemonblueberry #homemadegoodies
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Blueberry Crumb Cake
Coffee and donuts is usual combo that we have all come to enjoy. Before donuts there was cake! And crumb cake is the best enjoyed with either coffee or tea!
This blueberry crumb cake has wonderful pops of juicy blueberries hidden within a fluffy fresh cake. On top is a layer of crunchy sweet crumbs to add some texture to this outstanding breakfast, lunch or even after supper treat!