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.
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
- In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
- Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
BAREFOOT CONTESSA'S BLUEBERRY CRUMB CAKE
Make and share this Barefoot Contessa's Blueberry Crumb Cake recipe from Food.com.
Provided by Juenessa
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour a 10-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 one 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.
Nutrition Facts : Calories 702.6, Fat 34.3, SaturatedFat 20.6, Cholesterol 153.9, Sodium 314.1, Carbohydrate 91.5, Fiber 2.3, Sugar 48.8, Protein 8.9
SLOW-COOKER BLUEBERRY COBBLER
I love blueberries, and this easy cake-mix cobbler showcases them deliciously. Serve the treat warm with a big scoop of French vanilla ice cream or a dollop of whipped cream. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a greased 5-qt. slow cooker, combine blueberries, sugar and cornstarch; stir in vanilla. In a large bowl, combine cake mix and melted butter. Crumble over blueberries. Top with pecans. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low until topping is set, 3-4 hours. If desired, serve with ice cream.
Nutrition Facts : Calories 331 calories, Fat 11g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 2g fiber), Protein 2g protein.
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 COBBLER CRUMB CAKE
This recipe came around when I was craving blueberry cobbler and cinnamon crumb cake. I prefer to eat it the next day after everything has had time to set, but my husband prefers it fresh ooey gooey and soft. Either way it is good as a side to coffee for an early morning tailgate or tea and biscuits in the garden.
Provided by LiRoper
Categories Dessert
Time 1h30m
Yield 18 Slices
Number Of Ingredients 13
Steps:
- Preheat Oven to 350.
- Brown Sugar Crumble Topping:.
- Use mixer to blend brown sugar, GF Flour, cinnamon and butter until mixture forms large crumbles. Place bowl in fridge.
- Cake:.
- Stir the cake mix and instant pudding together and set to the side.
- Separate 3 egg whites and 3 egg yolks into two bowls.
- Cream the butter and egg yolks together.
- Add the creamed butter/egg yolk to the cake mix and blend with the 1 cup of milk until you have a smooth cake batter.
- In a separte bowl whip the egg whites until you see peaks.
- Gently fold whipped egg whites in with the cake batter until blended.
- Gently fold in the 2 Cups of Blueberries until all Blueberries are coated in mixture.
- Line 9 x 13 baking dish parchment paper and coat with butter or cooking spray.
- Gently spread the blueberry batter evenly in pan.
- In separate bowl cream the cream cheese, 1 egg, 3 tablespoons sugar and 1 teaspoon vanilla together.
- Use spoon to drop random dollops of cream cheese mixture onto blueberry batter. Use edge of butter knife to gently swirl into the mixtures slightly together.
- Crumble the Brown Sugar topping on top of the batter.
- Bake 350 degree oven for 60 minutes. Test center with toothpick.
- Let cool to set ingredients.
- Take out of oven and set on cooling rack to set the fruit mixture prior to eating.
Nutrition Facts : Calories 284.1, Fat 15.6, SaturatedFat 9.2, Cholesterol 82.5, Sodium 231.5, Carbohydrate 34.8, Fiber 0.5, Sugar 32.9, Protein 2.9
BLUEBERRY COBBLER
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
- For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
- Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
- Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
- Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.
BLUEBERRY COBBLER
This simple slow-cooked dessert comes together in a jiffy. If you like, you can substitute apple or cherry pie filling for the blueberry. -Nelda Cronbaugh, Belle Plaine, Iowa
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place pie filling in a greased 1-1/2-qt. slow cooker. Sprinkle with cake mix and pecans. Drizzle with butter. Cover and cook on high for 3 hours or until topping is golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 449 calories, Fat 14g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 343mg sodium, Carbohydrate 79g carbohydrate (57g sugars, Fiber 3g fiber), Protein 2g protein.
WARM BLUEBERRY COBBLER
Delicious blueberry cobbler with only 6 simple ingredients. Turns out well with fresh or frozen blueberries. Serve warm with whipped cream or vanilla ice cream.
Provided by Dawn
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries.
- Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture.
- Bake in the preheated oven until cobbler is bubbling, about 30 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 30 g, Cholesterol 30.8 mg, Fat 6.4 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 47.3 mg, Sugar 20.4 g
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