Blueberry Cream Cheese Crumb Cake Food

BLUEBERRY CHEESECAKE CRUMB CAKE

Steps:

• Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
• In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
• Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it's grainy.
• Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it's to sandy squeeze it with your fingers to make pea size crumbs.
• Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
• To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
• Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
• Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
• To make the glaze stir together powdered sugar and milk or cream. If it's too thin add powdered sugar, if it's too thick add more milk.

CRUMB-TOPPED BLUEBERRY COFFEE CAKE

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.

BLUEBERRY CREAM CHEESE POUND CAKE

Steps:

• Cream together the cream cheese, butter and sugar.
• Add the eggs, one at a time, beating well after each egg.
• Add the flour, one-cup at a time, beating well after each cup.
• Add vanilla and lemon extracts; beat well.
• Fold in the blueberries.
• Pour the batter into a greased and floured Bundt pan.
• Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
• Test the cake, and bake a little longer if needed.

BLUEBERRY CHEESECAKE CRUMB CAKE

Steps:

• Preheat the oven to 350°F. Line the bottom of 9" spring form pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
• In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
• Add butter to dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it's grainy.
• Add eggs and vanilla, mix to combine. The mixture should be crumbly. If it's too sandy squeeze it with your fingers to make pea size crumbs.
• Press about 2/3 of the mixture in the bottom and side (about 1 ½" height) of the pan. Place the pan and remaining crumbs in the fridge.
• To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
• Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
• Bake at 350°F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
• To make the glaze stir together powdered sugar and milk or cream. Drizzle over top of cake. If it's too thin add powdered sugar, if it's too thick add more milk.

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.

CREAM CHEESE-FILLED CRUMB CAKE

Steps:

• Preheat oven to 350°F
• Grease a 13x9x2-inch cake pan.
• In a large bowl, combine the butter, flour, sugar, salt and baking powder. Mix with your hands to form crumbs (I used a small handheld pastry blender).
• Take out just enough for crumbs on top of cake, about 3/4 cup. Set aside. To the remaining crumbs add the eggs and milk; beat well.
• Place all filling ingredients into a medium bowl and beat with a whisk or mixer until smooth.
• Spread half the batter into the cake pan (batter is very thick and sticky).
• Pour the cream cheese mixture on top to within about 1/2-inch of the edges.
• Gently spread the remaining batter on top of the cream cheese (I dropped little dollops of it all across the top, as it was so thick it didn't spread well, especially on top of liquid cream cheese).
• Sprinkle the top with the reserved crumbs.
• Bake for 40-45 minutes or until cake tester inserted in center comes out clean.
• Remove from oven and set on a rack to cool.
• To serve, cut into squares.
• Leftover cake should be refrigerated after a day.

BLUEBERRY CRUMB CAKE

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.