(Make sure the crumbs are large so they form a crisp topping as the cake bakes instead of melting into the batter.) Chill streusel until ready to use. Using your fingers, work in the butter until large, moist crumbs form. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a medium bowl, mix the flour, sugar, and salt. For the Crumb Topping: 2 tablespoons granulated sugar 2 tablespoons packed light brown sugar 2 teaspoons finely grated zest from 1 lemon 3/4 cup all-purpose. Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Sprinkle evenly with the streusel topping, covering the batter completely (do not press in). Combine remaining flour, baking powder, soda and salt. Combine 2 T flour and blueberries in a small bowl, and toss well. LIghtly spoon flour into dry measuring cups level with a knife.

Add eggs and egg white 1 at a time, beating well after each addition. A delicious and comforting addition to your breakfast or brunch menu. When the cakes are done, allow to cool for 10 minutes. Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Spread batter into lightly greased and floured 9x11 pan. Add the eggs one at a time, beating until incorporated after each addition. Beat the 2 egg whites until stiff but not dry and fold them into batter. Add the eggs, beating well after each addition continue beating after adding the last egg for at least 3 minutes at medium-high speed. 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. Fold the berries into the batter pour into the prepared pan. Beat first 3 ingredients at med speed of a mixer until well blended. Buttermilk lends great texture to this sweet, old-fashioned Blueberry Crumb Cake. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. In a medium-sized mixing bowl, beat together the butter, sugar, salt, and flavorings for 2 minutes, till smooth. In a small bowl, toss the blueberries with the remaining teaspoon flour. View top rated Cooking light best blueberry cake recipes with ratings and reviews. Step 3Īdd the flour mixture and buttermilk in alternating batches, beginning and ending with the flour beat until just combined (the batter will be very stiff). In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. In a medium bowl, whisk together the 1 1/2 cups flour, the baking powder, baking. In a medium bowl, whisk together the 1 1/2 cups flour, the baking powder, baking soda, salt, and allspice. Butter a 9-inch square baking pan dust with flour, tapping out excess. Butter a 9-inch square baking pan dust with flour, tapping out excess. I love serving this blueberry crumb cake as dessert during brunch but it is just as perfect served as a treat with tea or coffee.Preheat the oven to 350☏. It’s absolutely delicious and just perfect served with a dollop of whipped cream or a scoop of ice cream. The streussel topping adds incredible texture to the blueberry crumb cake giving it the feeling of a fruit crisp or crumble. S treusel topping or crumb topping is really just a mixture of butter, flour, sugar and often cinnamon which is used on top of the cake. The sour cream also reacts with the leavening agent (in this case baking soda) to give more lift to the cake. Coffee cakes or crumb cakes are also most often topped with a streusel topping which is to me, the highlight of this cake. The sour cream results in a really lush, moist crumb and that’s no different in this blueberry crumb cake recipe. The key to a really great coffee cake is the use of sour cream in the batter. This style of cake is also known as coffee cake, because it is a cake intended to be served with coffee (go figure). Add eggs, one at a time, until well combined. In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. I mean, how could glorious juicy blueberries in a sour cream cake NOT be delicious? It’s impossible. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. But this is the kind of cake that makes a perfect center piece on your breakfast or tea table and also delivers BIG on flavor. Not that you need me vouching for an Ina recipe, obviously. I can honestly vouch for this blueberry crumb cake. Filled with juicy blueberries and topped with a delectable streusel topping, it’s a guaranteed winner!

With the mixer running on low, add 1 cup flour mixture, then the milk, and then the rest of the flour mixture. In a small bowl combine flour, baking powder and salt. Add egg, vanilla and lemon extract/oil and beat until thoroughly combined. Jump to Recipe Print Recipe Ina Garten’s Blueberry crumb cake is an absolutely delicious tea-time treat. To make the cake, cream butter and sugar until light and fluffy.

Cooking light blueberry crumb cake best