Crumb Topping For Blueberry Crumb Cake Recipes

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CRUMB-TOPPED BLUEBERRY COFFEE CAKE



Crumb-Topped Blueberry Coffee Cake image

This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. "I like to make it ahead and freeze it for times when I have company for breakfast."-Melanie Koehn, Colcord, Oklahoma

Provided by Taste of Home

Categories     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup butter, softened
2/3 cup sugar
1 large egg
1 cup plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 cup fresh or frozen blueberries
3 ounces cream cheese, cubed
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon cold butter

Steps:

  • For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. , Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 277 calories, Fat 12g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 219mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

CRUMB TOPPING FOR BLUEBERRY CRUMB CAKE



Crumb Topping for Blueberry Crumb Cake image

Our easy crumb topping -- a blend of butter, flour, light-brown sugar, salt, and cinnamon -- makes any muffin, no matter how simple, seem special. This recipe can also be used to make our Blueberry Crumb Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 5

1 3/4 cups all-purpose flour
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
15 tablespoons (1 1/2 sticks plus 3 tablespoons) unsalted butter, room temperature

Steps:

  • In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add butter, and mix together with your hands or a pastry blender until well combined but still crumbly. (Alternatively, you can use an electric mixer.)

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

Provided by Ina Garten

Categories     dessert

Time 48m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

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.

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

I had approximately one million blueberries in my refrigerator yesterday.

Categories     breakfast     dessert     main dish

Time 55m

Yield 16 servings

Number Of Ingredients 17

1/2 stick Butter
1 tbsp. (additional) Butter
3/4 c. Sugar
1 whole Egg
1/2 tsp. Vanilla Extract
2 c. All-purpose Flour
2 1/4 tsp. Baking Powder
1/2 tsp. Salt
3/4 c. Whole Milk
2 c. Fresh Blueberries
_____
FOR THE TOPPING:
3/4 sticks Butter
1/2 c. Sugar
1/2 tsp. Cinnamon
1/2 c. Flour
1/4 tsp. Salt

Steps:

  • Preheat oven to 350 degrees.Combine flour, baking powder, and a salt. Stir and set aside.Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.Grease a 9 x 13 inch baking pan. Pour in batter. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

BLUEBERRY BREAD WITH CRUMB TOPPING



Blueberry Bread with Crumb Topping image

One day I had a craving for some kind of sweet bread. I looked around for a recipe that fit the bill. I did not find one. So instead I altered one and after messing around for a while and with a little help from my mom, this blueberry bread with crumb topping is what I came up with. Hope you enjoy it!

Provided by Imme

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 2h5m

Yield 12

Number Of Ingredients 15

3 cups fresh blueberries
1 cup white sugar
4 tablespoons unsalted butter
1 teaspoon salt
½ cup all-purpose flour
½ cup white sugar
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups white sugar
½ cup sour cream
2 large eggs
4 tablespoons unsalted butter
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Place blueberries, sugar, butter, and salt in a saucepan. Bring to a boil; boil for 5 minutes. Separate blueberries from sauce using a colander or strainer and set both aside.
  • Combine flour, sugar, butter, and vanilla extract in a bowl for the topping. Knead with a fork until all ingredients are combined. Set aside.
  • For the bread, mix 1/2 cup blueberry sauce, sugar, sour cream, eggs, and butter together in a bowl.
  • Mix drained blueberries, flour, baking powder, and salt together in a separate bowl. Combine wet ingredients and dry ingredients. Pour into the prepared loaf pan. Sprinkle with the topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 35 minutes. Serve with remaining blueberry sauce.

Nutrition Facts : Calories 516.8 calories, Carbohydrate 84 g, Cholesterol 75.9 mg, Fat 18.7 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 11.3 g, Sodium 570.1 mg, Sugar 53.8 g

HOW TO MAKE CRUMB TOPPING



How to Make Crumb Topping image

Learn how to make crumb topping with this easy, four-ingredient recipe. These crumb cake crumbs aren't just for crumb cake - they make a perfect topping for all kinds of quick breads, cakes, and fruit desserts. Top with powdered sugar for a classic touch.

Provided by Alyssa

Categories     Dessert

Time 5m

Number Of Ingredients 4

1/3 cup brown sugar, (packed)
1/2 tsp ground cinnamon
4 tbsp unsalted butter, (melted)
2/3 cup plus 1 tbsp all-purpose flour

Steps:

  • Combine brown sugar and cinnamon in a small bowl.
  • Pour in melted butter and stir in.
  • Add flour and stir until evenly combined. The mixture should be forming crumbs and hold together when pinched.
  • Scatter over top of cakes, breads, and fruit desserts before baking. Top with powdered sugar for serving.

Nutrition Facts : Calories 92 kcal, Carbohydrate 11.6 g, Protein 1 g, Fat 4.7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 2 mg, Fiber 0.2 g, Sugar 4.7 g, ServingSize 1 serving

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

This is an easy, moist cake with a melt-in-your-mouth crumb topping.

Provided by goldSilk

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 16

¼ cup white sugar
⅓ cup brown sugar
1 ¼ teaspoons ground cinnamon
⅛ teaspoon ground allspice
1 stick salted butter, melted
1 ⅓ cups all-purpose flour
¾ cup white sugar
6 tablespoons salted butter, at room temperature
3 large eggs
⅔ cup sour cream
1 teaspoon vanilla extract
½ teaspoon lemon zest
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups fresh blueberries

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.

Nutrition Facts : Calories 540.4 calories, Carbohydrate 69.6 g, Cholesterol 131.6 mg, Fat 26.5 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.9 g, Sodium 283.5 mg, Sugar 36.5 g

BLUEBERRY CRUMB TOPPING



Blueberry Crumb Topping image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 nine-inch cake

Number Of Ingredients 5

1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

Steps:

  • In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly.

CRUMB CAKE



Crumb Cake image

A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever.

Categories     Breakfast & Brunch

Time 1h10m

Yield One 9x13-inch cake (12 squares)

Number Of Ingredients 16

2½ sticks (10 ounces) unsalted butter, melted
½ cup granulated sugar
1½ cups (packed) light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
4 cups cake flour, spooned into measuring cup and leveled-off
Confectioners' sugar (for dusting)
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 stick (4 ounces) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Steps:

  • In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
  • Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
  • Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 708, Fat 32 g, Carbohydrate 97 g, Protein 8 g, SaturatedFat 20 g, Sugar 45 g, Fiber 2 g, Sodium 318 mg, Cholesterol 128 mg

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