Blueberry Crumble Cake Recipes

BLUEBERRY CRUMB CAKE

Steps:

• Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8x8-inch pan (Pyrex is great for this) and put it on a lined baking sheet.
• To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for about 3 days.)
• To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.
• Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don't be concerned if the batter looks curdled - it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts, the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
• Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, working with your fingertips, break it into pieces. There's no need to try to get even pieces - these are crumbs and they're supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
• Slide the sheet into the oven and bake 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

BLUEBERRY CRUMBLE CAKE

Steps:

• In a 13-in. x 9-in. baking pan coated with cooking spray, arrange frozen rolls in rows of three. Spread pie filling evenly over and between rolls. Combine butter, flour, sugar and pecans; sprinkle over filling. Bake at 350° for 45-50 minutes. Drizzle with cream cheese frosting while warm.

BLUEBERRY BREAKFAST CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
• Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
• Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
• Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.

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.

BLUEBERRY CRUMB CAKE

Steps:

• Preheat oven to 375°F.
• Whisk together flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Blend 1 1/2 sticks butter into flour with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
• Transfer 1 1/2 cups flour mixture to another bowl for crumb topping. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar to crumb topping, then blend with your fingertips until large lumps form.
• Whisk together eggs, sour cream, and vanilla, then add to remaining flour mixture, stirring until just combined. Fold in blueberries and spread batter, distributing berries evenly, in a buttered 13- by 9- by 2-inch baking pan. Sprinkle batter evenly with crumb topping.
• Bake in middle of oven until cake is golden and a wooden pick or skewer inserted in center comes out clean, 40 to 45 minutes. Cool cake in pan on a rack 20 minutes before cutting.

BLUEBERRY CRUMBLE CAKE

Steps:

• Preheat Oven to 375 degrees F.
• Grease one 8x8 square cake pan.
• Cream together 3/4 cup sugar, shortening and egg.
• In a separate bowl, mix 2 cups flour, baking powder and salt. Stir it into the sugar mixture with the milk. Stir in the blueberries, then pour it all into the pan.
• For the topping : Combine the sugar, flour, cinnamon and butter (or margarine). Sprinkle it over the cake batter.
• Bake for 25-30 minutes.