Bursting Blueberry Crumb Cake
Recipe ⬇️⬇️⬇️ or PRINT:
Blueberry Crumb Cake - blueberry crumble meets warm lemon cake with extra crunchy streusel topping and melty vanilla ice cream. SWOON! - N x ❤️
–––––--
Bursting Blueberry Crumb Cake
CRUNCH CRUMB (STREUSEL):
2/3 cups flour, plain/all-purpose (100g)
½ cup caster sugar (superfine sugar) (100g)
1/2 tsp cinnamon
1/8 tsp cooking/kosher salt
60g /4 tbsp melted butter
1/4 tsp vanilla extract
LEMON VANILLA CAKE:
1 1/3 cups flour, plain/all-purpose (200g)
2 tsp baking powder
1/4 tsp salt
3/4 cup caster sugar (superfine sugar) (150g)
1 tsp vanilla extract
1 tbsp lemon zest
2 large eggs, room temp
90g/6 tbsp unsalted butter, melted cooled
1/3 cup sour cream, room temp (sub yogurt) (70g)
1/3 cup milk, room temp (80ml)
BLUEBERRIES:
500g / 1lb fresh blueberries*
2 tsp lemon juice, 2 tbsp white sugar, 3 tbsp flour
1. Streusel – Mix flour, sugar, cinnamon and salt. Add butter and vanilla, use fork to mix until lumpy.
2. Blueberries – Toss in lemon, then toss with sugar and flour. (If using frozen, keep frozen and do this after you make batter).
3. Cake – Whisk flour, baking powder, salt. In larger bowl, whisk sugar, vanilla, zest and eggs. Whisk in butter & sour cream. Using rubber spatula, fold in flour in 3 batches. Then mix in milk.
4. Assemble – Pour in 20cm/8” lined pan. Top with blueberries (including all residual flour that doesn’t stick to blueberries). Crumble over streusel. Bake 65 minutes at 200C/400F (180C fan) or until toothpick inserted into centre comes out clean. Cool 10 min in pan then 10 min on rack before slicing to serve warm with ice cream! Or serve at room temp (delicious, but not as fun).
* Frozen blueberries – Use frozen and toss with flour etc after baking batter (if it thaws, it bleeds). Expect to add 10 min+ to bake time.
#recipetineats #cakerecipes #blueberrycake
Coffee Cake, but Better: Crumb Cake
Both a breakfast and dessert, my Crumb Cake stands out from the foil-lined, pre-made version you can buy at the grocery store. Perfectly dense, moist, and piled high with crumb topping, this simple recipe comes together quickly, and it’s big enough to feed a crowd!
Recipe:
Ingredients
For the Cake
1 ¾ cup all-purpose flour (220g)
1 cup granulated sugar (200g)
⅓ cup light brown sugar, firmly packed (66g)
¾ teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
8 Tablespoons unsalted butter, softened and cut into 8 pieces
1 cup sour cream (240g)
1 large egg + 1 large egg yolk
1 ½ teaspoons vanilla extract
Crumb Topping
1 ⅔ cup all-purpose flour (210g)
⅔ cup light or dark brown sugar, firmly packed (135g)
½ cup granulated sugar (100g)
1 teaspoon ground cinnamon (optional but recommended)
¼ teaspoon table salt, heaping
½ cup unsalted butter, melted (113g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
For the Cake
00:33 Preheat oven to 350F (175C) and grease and flour a 9x9” (23x23cm) pan or spray with baking spray.
00:38 In a large bowl or the bowl of a stand mixer, stir together flour, sugars, baking powder, salt, and baking soda until completely combined.
00:54 Using an electric mixer, add butter just 1 tablespoon at a time, not adding the next tablespoon until the previous has been completely incorporated. Once all butter has been added, mixture will resemble coarse sandy crumbs.
02:33 In a separate bowl or large measuring cup, whisk together sour cream, egg, egg yolk and vanilla extract until well-combined.
03:03 Turn mixer speed to low and slowly add sour cream mixture into batter, stirring until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed. Once finished, the batter should be smooth and silky.
03:47 Spread into prepared pan and set aside while you prepare the crumb topping.
Crumb Topping
04:08 In a medium-sized bowl, whisk together flour, sugars, salt, and cinnamon.
04:45 Drizzle melted butter over the flour mixture and use a fork to toss the ingredients together until you have a clumpy crumble topping.
05:10 Scatter crumb topping evenly over the batter in your pan.
05:20 Transfer to 350F (175C) oven and bake for 45-50 minutes or a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool before cutting and serving.
Facebook:
Instagram:
Pinterest:
Email List:
Crumb Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Crumb Cake. This crumb cake is a moist and dense yogurt cake topped with lots of buttery crumbs.
Join our Facebook Page:
Late Nights: Blueberry Buckle | Blueberry Crumb Cake | Light ASMR
Yum Yum Yuuummmm! Your gonna love it ❤
Social Media:
Snapchat - simplyteet
Instagram - Cooking_with_Honey
Email: CookingWithHoney@yahoo.com
#Breakfast #Dessert #YUM
Music provided by Audio Library
Link to recipe:
Recipe
Cake...
3/4 cup sugar
1/4 cup shortening
1 large egg
3/4 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used fresh)
Additional shortening and flour to prepare the baking pan
For the topping
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter
Preheat the oven to 375 degrees.
In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended.
Then add the milk and mix again until blended.
In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended.
Fold in the blueberries.
Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.
To make the topping, combine the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.
Bake at 375 degrees for 35-40 minutes for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – just adjust the cooking time accordingly.
Classic Crumb Cake Recipe
Learn how to make my homemade coffee cake recipe. A wonderful classic breakfast treat best made from scratch. A must try for any brunch, it's quick, easy and so delicious! One of my favorite easy recipes!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
LIKE ME ON FACEBOOK
FOLLOW ME ON INSTAGRAM
FOLLOW ME ON TWITTER
FOLLOW ME ON PINTEREST
WATCH MORE BREAKFAST TREATS!
Blueberry Waffles
Apple Cider Pancakes
Raspberry Ricotta Pancakes
Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
Foolproof Crepes
Cornbread Muffins with Raspberry Jam
Pain Perdu
Cinnamon Bun Breakfast Puddings
Easy Scones
Simple Beignets
BETH'S CINNAMON COFFEE CAKE RECIPE
Serves 8
INGREDIENTS:
FOR THE CAKE:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tbsp (15 ml) vanilla extract
2 1/3 (280 g) cups flour
2 tsp (10 ml) baking powder
½ tsp (.5 ml) baking soda
1 tsp (5 ml) salt
1 1/3 cup (320 ml) sour cream
FOR THE FILLING:
1 tbsp (15 ml) cinnamon
1 tbsp (15 ml) sugar
1 cup (150 g) chopped pecans
Crumb Topping:
½ cup (60 g) of flour
2 tbsp (15 ml)sugar
2 tbsp (15 ml) brown sugar
¼ tsp (.75) cinnamon
5 tbsp (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish
METHOD:
Preheat oven to 350F/176C.
Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
In a separate bowl whisk together flour, baking powder, baking soda and salt.
Add to the butter mixture in thirds, alternately with the sour cream.
Spray a 9 spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.
FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
Best Classic Coffee Cake Recipe with Extra Crumb Topping
This classic coffee cake recipe is super moist, packed with cinnamon and sugar, and extra crumb topping! Classic coffee cake would be amazing for breakfast or any time of the day. Coffee cake surprisingly does not contain any coffee, but is known to be a delicious snack to go with coffee, hence where it got its name. There are a lot of steps in this recipe due to all of the layers in coffee cake, but it is well worth the time to make this coffee cake recipe! My favorite part about coffee cake is the crumb topping, so this recipe has extra crumb topping! Feel free to add chopped pecans to the crumb topping for an additional crunch. You may have extra crumb topping leftover, and if you do, feel free to freeze any remaining crumb topping. It will be good in the freezer for up to 6 months and then you have it on a hand for a small baked good or to make your second batch of this coffee cake recipe!
Ingredients
Crumb Topping
4 tbsp unsalted butter (cubed & softened)
1/2 cup brown sugar
1/2 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp Kosher salt
Cinnamon Layer
2 tbsp. granulated sugar
1/2 tbsp. all-purpose flour
1/4 tsp ground cinnamon
Coffee Cake Batter
1 1/2 cups all-purpose flour
3/8 tsp baking powder
1/4 tsp baking soda
1/8 tsp Kosher salt
8 tbsp. unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup sour cream (substitute additional milk or plain Greek yogurt)
1/8 cup Whole Milk
2 large eggs
1/2 tsp vanilla extract
Directions
1. To make the crumb topping, add cubed softened butter, brown sugar, all-purpose flour, ground cinnamon, and kosher salt to a large bowl. Use a pastry cutter, two forks, or your hands to mix together, breaking apart the butter until it is mixed into the ingredients and is a crumb-like consistency. Set this bowl aside.
2. To make the cinnamon sugar mixture, add granulated sugar, all-purpose flour, and ground cinnamon to a small bowl. Use a small whisk or a fork, and mix together to break up any granulated sugar. Place this bowl with the other bowl that you set aside.
3. To make the dry ingredients of the batter, add all-purpose flour, baking powder, baking soda, and kosher salt to a large bowl. Whisk these ingredients together until they are combined. Set this flour mixture aside. It will be added to the wet ingredients.
4. In later large bowl of a hand or stand mixer, cream together the softened butter and add the granulated sugar mixing until it is fully incorporated. Add the sour cream to the mixture. If you do not have sour cream, you can also use milk or plain Greek yogurt. Continue mixing until the sour cream is incorporated into the mixture.
5. Add milk and then add the eggs, one at a time, and add vanilla extract. Start adding in the flour mixture in small increments making sure to not over mix the batter. It will be pretty smooth, but will be thicker than regular cake batter. Add in the remaining flour mixture and use a spatula to add any flour from the sides and the bottom of the bowl into the mixture.
6. Grease the sides in the bottom of an 8 x 8 pan. Add half of the batter mixture to the bottom of the pan. Use a spatula and evenly spread out the batter making sure it covers the bottom and reaches the corners of the pan. This batter is really thick, so be patient with this process.
7. Using a spoon, sprinkle the cinnamon sugar mixture onto the batter in the pan. Try to get this layer as even as possible since it creates that nice line in the middle of the coffee cake. Add the remaining batter to the pan and carefully spread out the batter evenly on top of the cinnamon sugar mixture making sure the batter goes to the corners of the pan. Try not to stir or mix the batter together or you will not have that line of cinnamon sugar in the middle of the coffee cake.
Start adding generous amounts of crumb topping to the top of the batter, making sure you cover the corners of the pan with crumb topping too.
8. Bake in a 350 °F preheated oven for around 30 - 35 minutes or until a toothpick comes out clean and where the crumb topping turns a light brown.
Other Videos To Watch!
Cinnamon Sugar Mixture-
Homemade Blueberry Muffins-
Apple Crisp-
Dessert Recipes & Baking Tricks-
As an Amazon associate, I earn money from qualifying purchases you may make. These purchases help support my channel at no extra cost to you.
Pastry Cutter-
KitchenAid Stand Mixer-
Kitchen Aid Paddle Attachment-
Kitchen Aid Glass Bowl with Lid-
8 x 8 Pan-
Glass Mixing Bowls-
Spatulas-
Song- By The Water by Tape Machines