8/1/2023 0 Comments Blueberry crumb cake![]() ![]() Bake cake for 65 minutes to 70 minutes, or until the top is golden and springs back to the touch, and a cake tester inserted in the center comes out with a few crumbs attached. Sprinkle blueberries evenly over the top of the batter and add crumb topping.īaking Time – Place springform pan on the center rack of a 350☏ preheated oven. Top the batter with spoonfuls of blueberry preserves (about a teaspoon at a time) and gently swirl in with a toothpick or wooden skewer. Pure vanilla extract adds rich flavor, and swirls of blueberry preserves topped with fresh blueberries add a sweet blueberry layer.Īssembly – Spoon batter into prepared pan and smooth with an offset spatula. Chill streusel topping in the refrigerator until ready to use.Ĭake – Full fat buttermilk and two large eggs plus one egg yolk ensure a golden and tender crumb for this cake. If you like nuts, add 1/2 cup finely chopped pecans or walnuts. Add melted butter and vanilla, and toss mixture with a fork until crumbly. Bring butter, eggs, egg yolk, and buttermilk to room temperature before beginning.Ĭrumb Topping – To make the crumb topping, stir together flour, sugar, cinnamon, and salt in a small bowl. ![]() Room Temperature Ingredients – For a smooth and uniform cake batter, room temperature ingredients are essential. Line the bottom of the pan with a round of parchment paper. Springform Pan – Brush the bottom and sides of a 9-inch springform pan evenly with softened butter. Milk – A splash of milk makes the glaze easy to drizzle.Powdered sugar – Makes a perfectly smooth glaze.You can also make this cake with mixed berries or raspberries. You can also use frozen blueberries (no need to thaw, just add straight from the freezer). Fresh blueberries – A must for blueberry cake! Fresh blueberries are ideal.Blueberry preserves – Swirls of blueberry preserves intensify the blueberry flavor.The acidity helps activate the baking soda, which makes the cake super fluffy. Eggs – The cake batter uses two large eggs plus one egg yolk for a tender crumb.Both are necessary since the cake uses buttermilk. Baking powder and baking soda – Gives the cake a lift.My favorite is Rodelle Gourmet Vanilla Extract. Vanilla – Pure vanilla extract flavors the crumb topping, the cake, and the glaze.For the cake, use room temperature unsalted butter (room temperature butter is slightly cool to the touch and your finger will make a shallow impression). Butter – The crumb topping and vanilla glaze both use melted butter.Cinnamon – Adds a hint of cozy spice to the crumb topping.Sugar – The crumb topping and the cake both incorporate granulated sugar. ![]() Flour – Use all-purpose flour in this recipe.Here’s what you need to bake this easy blueberry crumb cake: Cool completely and serve sprinkled with confectioners' sugar.Topped with buttery crumble and baked until beautifully golden, each bite is scrumptious down to the last crumb.įor dessert, I love slicing the cake into wedges and serving with scoops of vanilla ice cream or whipped cream for even more indulgence! Key Ingredients Bake for 40 to 50 minutes, until a cake tester comes out clean. With your fingers,Ĭrumble the topping evenly over the batter. Spoon the batter into the prepared pan and spread it out with a knife. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. With the mixer on low speed, add the flour mixture to the batter until just combined. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. Mix well and set aside.Ĭream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Stir in the melted butter and then the flour. Butter and flour a 9-inch round baking pan.Ĭombine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. ![]()
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