Delicious Blueberry Coffee Cake With Crumb Topping Recipes
DELICIOUS BLUEBERRY COFFEE CAKE WITH CRUMB TOPPING
This cake is simple but amazingly delicious. It's so moist on the inside and crumbly sweet on the outside. You can have it for breakfast, dessert or even just a snack. The pan is usually licked clean within an hour of it coming out of the oven in my house. Take this cake to a party or get together and it's sure to please everyone!
Provided by cieradanielle
Categories Breakfast
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Grease a 9x13 inch baking pan and preheat oven to 350 degrees.
- Whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar together.
- Add egg and vanilla to the creamed butter mixture. Mix until combined.
- Add the flour mixture and milk; Mix until formed into a batter.
- Gently fold in the blueberries, being careful not to mash them.
- In a seperate bowl, add all topping ingredients and mix together with your hands (or using two forks) until mixture is crumbly.
- Pour batter into baking pan. Sprinkle crumb mixture evenly over the top.
- Bake for 40 minutes.
- Sprinkle top of cake with a little sugar.
- Serve warm & Enjoy!
Nutrition Facts : Calories 316.8, Fat 10.9, SaturatedFat 6.6, Cholesterol 45.2, Sodium 239.7, Carbohydrate 51.4, Fiber 1.4, Sugar 27.5, Protein 4.3
BLUEBERRY CRUMB COFFEE CAKE
This is one of my absolute favorite summer recipes. With most blueberry coffee cakes that have a crumb topping, the crumbs never get 100% crunchy. I found a solution for getting juicy, sweet blueberries on top, moist cake in the middle, and a bottom layer of surprisingly crunchy crumbs.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- The fruit: Preheat oven to 350 F. Grease a 9-inch round cake pan with butter. Line with parchment paper and grease the top of the paper. In a small saucepan, melt 3 tablespoons butter over medium-low heat. When melted, add lemon juice and brown sugar. Stir until sugar has dissolved. Pour the liquid into the bottom of the prepared cake pan. Pour the blueberries into the bottom of the pan. This can be done in advance.
- Crumb topping: Mix together flour, sugars, and spices in a medium bowl. Pour in the melted, cooled butter and mix until large crumbs form.
- Cake: In the bowl of a standing mixer fitted with the paddle attachment, combine flour, sugar, baking soda, baking powder, and salt. In a mixing bowl, whisk together the eggs, sour cream, and vanilla. Attach the bowl with the dry ingredients to the standing mixer and mix for a few seconds. Add the softened butter and a few tablespoons of the egg mixture, and beat for 10 seconds to combine. Beat in the remaining egg mixture, continuing to beat until very smooth.
- Pour the cake batter on top of the fruit and smooth the top. Use your fingers to create large crumbs from the topping and scatter evenly on top of the cake batter. Bake 55-65 minutes, until cake is set and the center springs back when very gently pressed with a finger. A cake tester will come out with crumbs attached, but it shouldn't be wet.
- Remove cake from oven and transfer to a wire rack to cool completely, at least 2 hours.Use a flat-edged spatula or knife to loosen the sides of the cake from the pan. Flip cake onto the rack. Serve with the fruit either on the bottom or on top, whatever your preference.
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