CRUMB-TOPPED BLUEBERRY COFFEE CAKE
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 nine-inch cake
Number Of Ingredients 5
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
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
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
More about "crumb topping for blueberry crumb cake recipes"
BLUEBERRY COFFEE CAKE RECIPE WITH CRUMB TOPPING - ADD A PINCH
From addapinch.com
5/5 (1)Total Time 45 minsCategory DessertCalories 233 per serving
- Preheat the oven to 350º F. Prepare a 9x13 baking dish by spraying with nonstick baking spray, such as Baker's Joy, or by buttering and lightly flouring, being sure to shake out any excess flour.
- Prepare the Vanilla Cake Recipe as instructed. Pour the Vanilla Cake batter into the prepared baking dish and top with the blueberries.
- Whisk together the flour, baking powder, brown sugar, and salt in a medium bowl. Pour in the melted butter and lightly press together the butter with the flour mixture until it forms coarse crumbs. Sprinkle the crumb topping on top of the blueberries.
- Bake until the coffee cake is golden brown and a toothpick inserted in the center comes out clean with just a few moist crumbs attached, about 30 minutes. Allow the blueberry coffee cake to cool for about 10 minutes before slicing and serving.
EASY BLUEBERRY CRUMB CAKE RECIPE | BAKE OR BREAK
From bakeorbreak.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory CakesCalories 147 per serving
- Preheat oven to 350°F. Line a 9″x 13″ baking pan with parchment paper or foil and butter the lining.
- Using a heavy-duty mixer on medium speed, beat the butter and sugar until soft and light (about 5 minutes). Add the whole eggs, one at a time, beating well after each addition. Beat in the vanilla.
- On low speed, add half the flour mixture and mix well. Add the egg yolks, mixing well, then add the remaining flour mixture.
BLUEBERRY CRUMB CAKE RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
Reviews 144Calories 125 per servingCategory Breakfast Recipes
- In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
- In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
BLUEBERRY COFFEE CAKE WITH CRUMBLE TOPPING - I AM BAKER
From iambaker.net
5/5 (1)Category BreakfastServings 10Total Time 1 hr 20 mins
EASY FRESH BLUEBERRY CRUMB CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (135)Total Time 46 minsCategory Dessert, Snack, CakeCalories 390 per serving
BLUEBERRY "BUCKLE" CRUMB CAKE BY DIANEMORRISEY | QUICK ...
From thefeedfeed.com
3.5/5 (141)Servings 9
- Preheat oven to 350F. Line a 9" pan with parchment. In a small bowl combine flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream sugar and butter. Add egg & lemon zest and beat until fluffy. Add the dry ingredients to the wet, alternating with the milk. Do not over mix. Fold blueberries in. Spread in pan.
- Combine all topping (crumb) ingredients in a small bowl until crumbly. Sprinkle over batter and bake 40-45 minutes or until a toothpick comes out clean.
BLUEBERRY CRUMB CAKE — LET'S DISH RECIPES
From letsdishrecipes.com
Servings 8Total Time 55 minsEstimated Reading Time 3 mins
- Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill until needed.
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice.
BLUEBERRY CAKE RECIPE WITH CRUMBLE TOPPING - TATYANAS ...
From tatyanaseverydayfood.com
Reviews 4Servings 10Cuisine AmericanCategory Breakfast & Brunch, Dessert
- Preheat the oven to 350F and line the bottom of a 9-inch spring form pan with parchment paper. Spray the sides with a baking spray.
- In a large mixing bowl, whisk together the yogurt, sugar, vanilla and eggs for a few minutes until creamy and smooth. Whisk in the oil, then set aside the wet batter. In a separate bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon and nutmeg. Sift the dry ingredients in the wet ingredients, then mix together just until the flour is incorporated; do not overmix.
- In a separate bowl, toss together the blueberries and cornstarch, coating the berries well; this will help keep the blueberry juices thickened as the berries cook in the cake batter. Reserve 1/2 cup of the blueberries for the topping. Add the remaining berries to the batter and fold in. Pour the prepared batter into the pan, spread evenly to the edges and level the top.
- In a small bowl, prepare the crumble topping. Combine the oats, melted butter, brown sugar, pecans and a sprinkle of cinnamon. Toss the ingredients together until they are well coated in the butter. Sprinkle the mixture in an even layer over the cake batter. and sprinkle with the remaining berries.
BLUEBERRY CRUMB CAKE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (4)Total Time 1 hr 10 minsServings 12Calories 252 per serving
- Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.
- Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Cut a 9-inch circle of parchment; place in pan. Mist with cooking spray.
- Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping.
- Bake cake until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool on a wire rack for 15 minutes before turning out of pan. Peel off parchment and turn cake right-side up on rack to cool. Cut into wedges and serve.
BLUEBERRY CRUMB CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (3)Servings 9
- To make the streusel: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and salt. Add the melted butter and mix with a fork or your fingertips until the mixture is uniformly moistened and crumbs form. Place in the fridge while you prepare the cake.
- To make the cake: In a small bowl toss blueberries with 2 teaspoons flour. This helps prevent them from sinking to the bottom while baking. In another medium bowl place the rest of the flour, baking powder, baking soda, and salt. Set bowls aside.
- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for about 3 minutes, until light and fluffy. Beat in eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the sour cream in 2 additions, starting and ending with the flour. Be careful not to overmix. Gently fold in blueberries.
BLUEBERRY CRUMB COFFEE CAKE RECIPE % CREATIONS BY KARA
From creationsbykara.com
5/5 (9)Total Time 1 hr 10 minsCategory BreakfastCalories 303 per serving
- Cream butter and sugar in a large mixing bowl. Add eggs and vanilla; beat well. Stir in buttermilk and dry ingredients. Fold in blueberries.
BLUEBERRY CRUMB CAKE - SIMPLY SCRATCH
From simplyscratch.com
5/5 (5)Total Time 55 minsCategory Desserts & Sweet TreatsCalories 463 per serving
CRUMB TOPPING FOR BLUEBERRY CRUMB CAKE RECIPES
From tfrecipes.com
BLUEBERRY CAKE WITH CRUMB TOPPING- TFRECIPES
From tfrecipes.com
EASY DESSERT - TRIPLE BERRY CRUMB CAKE RECIPE - RECIPE LANDS
From recipelands.com
10 BEST BLUEBERRY BREAD WITH CRUMB TOPPING RECIPES | YUMMLY
From yummly.com
RECIPE FOR BLUEBERRY BUCKLE WITH STREUSEL CRUMB TOPPING ...
From almanac.com
BLUEBERRY CRUMB CAKE RECIPE | INA GARTEN | FOOD NETWORK
From carrot.recipes.does-it.net
RECIPE FOR CRUMBLE CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love