Blueberry Crumble Cake Recipe | Cupcake Jemma
This is one of my all time favourite things to bake and I've made it more times than I've had hot dinners! I hope you love it as much as I do. x
Recipe -
For the streusel topping -
50g melted butter
100g demerera sugar
50g plain flour
1 round tsp cinnamon
For the cake -
175g caster sugar
4 tbs veg oil
1 lg free-range egg
120ml whole milk
225g plain flour
2 tsp baking powder
1/2 tsp salt
225g blueberries
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Blueberry Coffee Cake
This delicious Blueberry Coffee Cake is soft, tender, and loaded with blueberries. It’s made with sour cream, which makes it extra rich and fluffy. The cake features a delightful streusel on top, and cream cheese glaze.
full recipe:
Ingredients
Streusel
1 cup all-purpose flour (127 grams)
1/3 cup granulated sugar (63 grams)
1/3 cup brown sugar (73 grams)
1/2 cup unsalted butter, room temperature (113 grams)
Blueberries
1 1/2 cups blueberries, fresh or frozen (285 grams)
2 tsp all-purpose flour
Coffee Cake
2 cups all-purpose flour (254 grams)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp unsalted butter, room temperature (85 grams)
2 tbsp vegetable oil (30 ml)
1 cup granulated sugar (200 grams)
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup sour cream (245 grams)
Glaze
1/4 cup cream cheese, at room temperature (56 grams)
1 tbsp unsalted butter (14 grams)
1/4 cup powdered sugar (31 grams)
1-3 tbsp milk
Blueberry-Lavender Coffee Cake Recipe
With its crowning crumb topping, this coffee cake impresses with fresh blueberries set off by sophisticated floral notes from lavender. From breakfast to dessert, whatever time of day you choose to serve it will be a memorable occasion.
#recipes #dessert #blueberry
How to Make Blueberry Coffee Cake!
Homemade, tender blueberry coffee cake with a delicious cinnamon crumb topping is a hit for breakfast, brunch or with an afternoon coffee. Every bite is bursting with fresh blueberries!
Recipe:
Ingredients
2 cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg lightly beaten
½ cup milk
¼ cup butter softened
2 cups fresh or frozen blueberries
Topping:
⅓ cup sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ cup cold butter cut into pieces
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spray a 9 inch square baking dish with non-stick spray and set aside.
In a large bowl whisk together flour, sugar, baking powder and salt. Cut butter into small pieces and mix into dry ingredients.
Add egg, milk and butter to the dry mixture and mix until just moistened. This will take a little while and the batter will be thick.
Gently fold in blueberries.
Spread batter into prepared baking dish.
Combine the topping ingredients in a small bowl or food processor until crumbly. If you aren’t using a food processor cut butter into a mixture with a fork or use your hands. Sprinkle over the batter.
Place plan in preheated oven at 350 degrees Fahrenheit for 40-45 minutes until cake tests are done.
Notes
This cake can easily be doubled for a 9x13 inch pan. The baking time will be 60-70 minutes if doubled.
Batter will be extremely thick and you may need to mix it with your hands to fold in the blueberries.
When you add the blueberries, fold them into the batter carefully. This will keep them from breaking.
For the topping, I think it’s easiest to use a food processor to cut the butter into the dry ingredients. It goes much faster! If you don’t have one, you can use a fork or even your hands to cut the butter in.
The cake is done when a toothpick comes out with a few moist crumbs attached. Check the cake early so it doesn’t overbake.
It doesn’t need to be refrigerated. You can cover it with plastic wrap and store it at room temperature for two to three days.
You can also freeze it and then let it thaw at room temperature. If you do this, the topping may not be as crunchy when you bake it.
You can use the same amount of frozen blueberries in this coffee cake recipe. You don’t need to thaw them first – just mix them right into the batter.
Peach & Blueberry Coffee Cake ???? Episode 1080
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Classic Blueberry Coffee Cake
Is there anything better than a classic recipe that works out each and every time? This blueberry coffee cake is one of those recipes. It's simple, easy to put together, and has loads of blueberry flavors. All of this means that it's a classic and a keeper!
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INSTRUCTIONS
For the coffee cake:
- 2 1/2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 2/3 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 6 tbsp butter melted
- 2 tsp lemon zest
- 2 cups fresh or frozen blueberries
For the streusel topping:
- 4 tbsp light brown sugar
- 4 tbsp flour
- 1 1/2 tsp cinnamon
- 4 tbsp cold butter, cut into ½-inch pieces
INSTRUCTIONS
- Preheat oven to 350°F. Grease a 9×9-inch baking dish and set it aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine and add the milk, eggs, vanilla, melted butter, and lemon zest. Whisk to break up the egg yolks and combine the wet and dry ingredients. Whisk until combined, leaving only a few dry pieces. The batter will be stiff.
- Once combined, fold in the blueberries to evenly incorporate into the batter. Spread the batter evenly into the prepared baking dish.
- In a small bowl, combine the light brown sugar, flour, and cinnamon. Mix with fingers and add small pieces of butter. Work the pieces of butter between thumb and fingers until the streusel resembles a coarse meal.
- Evenly spread the streusel over the prepared coffee cake batter. Bake in the preheated oven until the streusel is browned and the cake is domed. A skewer inserted in the middle of the cake should come out mostly clean, 40-45 minutes. Remove from the oven and cool 15 minutes before cutting and serving.
#coffeecake #dessert #blueberry