Berrycrumbcake Recipes

BLUEBERRY CRUMB CAKE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
• For the streusel:
• Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
• For the cake:
• Cream 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. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
• crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

CLASSIC BLUEBERRY CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a 9-inch square baking pan.
• In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream, and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before serving.

EASY BLACKBERRY CRUMBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
• Stir blackberries and 1/4 cup white sugar together in a bowl.
• Mix oats, brown sugar, and cinnamon together in a separate bowl.
• Mix flour, 3/4 cup white sugar, salt, and baking powder together in a third bowl. Add milk to flour mixture; mix well. Pour batter into prepared baking dish. Top with blackberry mixture; sprinkle oat mixture over blackberries. Top oat mixture with butter chunks.
• Bake in the preheated oven until bubbling, about 30 minutes.

BUTTERMILK MANGO-BERRY CRUMB CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
• Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
• Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.

BERRY CRUMB CAKE

Steps:

• Preheat oven to 350°.
• Line 9-inch square pan with enough aluminum foil to over hang all sides by 2-inches.
• Spray with cooking spray.
• At low speed beat poundcake mix, eggs, milk, sour cream and cinnamon until blended.
• Increase speed to medium; beat until batter is light and fluffy about 3 minutes.
• Fold in berries, ginger and orange zest.
• Spread batter in pan.
• Bake for 20 minutes.
• TOPPING: Combine flour, brown sugar and cinnamon.
• Stir in butter.
• Squeeze mixture together to form crumbs.
• Sprinkle evenly onto hotcake.
• Return cake to oven for 30 minutes or until toothpick inserted into center comes out clean and cake is golden brown.
• Cool in pan on wire rack for 10 minutes.
• Using foil to lift cake from pan.
• Cool completely.
• Sprinkle with confectioners sugar.

BLUEBERRY CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
• Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
• Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
• Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.