![]() Sprinkle the blueberries evenly over the batter and lightly press down into the batter with your fingers. Scrape the batter into the cake pan and spread evenly over the bottom with a spatula.Beat the eggs lightly with a fork in a small bowl and add to the flour mixture.Place the flour mixture into a medium bowl.Take 1 cup of this mixture out, and set it aside to use as crumb topping.(Alternatively, place the flour, brown sugar, butter and cinnamon in a large bowl and use your fingers to incorporate the butter until crumbly, and about pea-size). Pulse in 3-second intervals a few times, until the butter is incorporated into the mixture, crumbly, and about pea-size.In the bowl of a food processor fitted with an S-blade, combine 2 cups of the flour, brown sugar, 9 tablespoons of the butter, and cinnamon. ![]() Dust the bottom and sides of the pan completely with 1 tablespoon of flour, and tap out any of the extra.Grease the bottom and sides of a 9-inch square or 9-inch round cake pan with 1 tablespoon of butter.Preheat the oven to 350☏/175☌ degrees.My Sweet recipe archive has plenty of options, including:ĭiscover my Czech food recipe collection, which includes these top dishes:ĭid you make this blueberry crumb cake? With blueberries or other berries? What was the occasion? Tell me in the comments. Want to keep baking & cooking? Check these out:Īre you in the mood for another addictive dessert? You’re in the right place. It’s a nice snack to have on hand if you hit an afternoon slump with a cup of tea from a handmade mug. This cake lasts for up to three days in an airtight container on the counter. They need shorter baking time, about 30–35 minutes. Top each muffin with blueberries and crumb topping. You only need to fill them about ¾ full, as the batter will rise in the oven. Use a spoon and divide the batter evenly between paper-lined muffin cups. While I like to use a square or round 9-inch baking dish to make a cake from the batter, you can also turn it into muffins. Give this a good press with your fingers to ensure the streusel adheres to the cake.īake for 55-60 minutes and your cake is ready!Ĭan I Make Blueberry Muffins Instead of Cake? Use a 9-inch square or round baking pan.Īll that’s left to do is assemble your cake with a layer of blueberries and your reserved crumbled topping. To the remaining butter mixture, add beaten eggs and milk to moisten into a batter, and there you have it: blueberry crumb cake batter. Then reserve one cup of the butter-flour mixture to make the streusel topping. You can also use a pastry cutter or your hands, and you want pea-sized pieces of butter. I use a food processor for this step and it’s nearly instant. First, you’ll mix the dry ingredients with the butter. What’s genius about this recipe is how quick and unfussy it is. I used strawberries twice in the past (cut into smaller pieces), and raspberries once (and won’t again, because of the tiny seeds, which are too much to deal with). Only add it when the cake is fully cooled, or the sugar tends to clump together.Ĭan you make it with other fruit? Totally! POWDERED SUGAR to instantly elevate your cake.FRESH BLUEBERRIES (frozen/defrosted blueberries will work, too).WHOLE MILK, for extra moisture and flavor.EGGS, which bind the cake batter together.CINNAMON, one of my favorite spices and a perfect pairing with blueberries.Cold, UNSALTED BUTTER for both the cake batter and the crumbly cinnamon topping.BROWN SUGAR, an instant caramelized flavor-enhancer.The ingredients for this easy berry cake are typical pantry staples: The best snack: Blueberry Crumb Cake Blueberry Crumb Cake Ingredients It’s moist, airy, and soft and a great base for everything that’s happening in the layers above. Seriously, when no one’s looking, I pick and nibble on just that.įinally, at the bottom is the cake itself. Right underneath, juicy, plump blueberries, perfectly fusing with the crumbs. This quick and unfussy Blueberry Crumb Cake is a delicious coffee cake, featuring layers of juicy blueberries, soft cake and crunchy topping.īuttery, brown-sugary, cinnamony streusel with a nice crunchy texture.
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