Blueberry Crumb Cake
If you have around 1 hour and 15 minutes to spend in the kitchen, Blueberry Crumb Cake might be a great lacto ovo vegetarian recipe to try. For $1.01 per serving, you get a breakfast that serves 8. One serving contains 636 calories, 10g of protein, and 29g of fat. Head to the store and pick up ground cinnamon, pecans, blueberries, and a few other things to make it today. 64 people were impressed by this recipe. It is brought to you by Bakerita. With a spoonacular score of 40%, this dish is rather bad. Blueberry Crumb Cake, Blueberry Crumb Cake, and Blueberry Crumb Cake are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
2 teaspoon baking powder
½ teaspoon baking soda
1½ cups fresh or frozen blueberries
2 eggs, room temperature
1 ½ cups all-purpose flour
1¾ cups all-purpose flour
¼ cup granulated sugar
1/3 cup granulated sugar
¾ cup Greek yogurt
1 teaspoon ground cinnamon
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
¼ teaspoon freshly grated nutmeg
½ cup pecans, chopped
1/3 cup T-Sugars Cassonade Sugar
¾ cup T-Sugars Cassonade Sugar
⅛ teaspoon table salt
½ cup (1 stick) unsalted butter, softened
8 tablespoons unsalted butter (1 stick), melted and still warm
Equipment:
whisk
bowl
hand mixer
spatula
frying pan
toothpicks
wire rack
Cooking instruction summary:
Preheat an oven to 350F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.Prepare the crumb topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir until mixture resembles thick, cohesive dough. Set aside to cool to room temperature, 10 to 15 minutes.In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the Greek yogurt and mix. Stir in the flour mixture until just combined. Fold in the blueberries. The batter will be quite thick.Spread batter in the prepared pan. Top with the crumb topping. Bake until a toothpick inserted into the center of the cake comes out clean, about 60-70 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
Step by step:
Preheat an oven to 350F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.Prepare the crumb topping
1. Whisk sugars, cinnamon, salt, and butter in medium bowl to combine.
2. Add flour and stir until mixture resembles thick, cohesive dough. Set aside to cool to room temperature, 10 to 15 minutes.In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula.
3. Add the Greek yogurt and mix. Stir in the flour mixture until just combined. Fold in the blueberries. The batter will be quite thick.
4. Spread batter in the prepared pan. Top with the crumb topping.
5. Bake until a toothpick inserted into the center of the cake comes out clean, about 60-70 minutes.
6. Transfer the pan to a wire rack and let cool for about 15 minutes.
7. Remove the sides from the pan and slide the cake onto the rack.
Nutrition Information:
covered percent of daily need
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