Blueberry Crisp With Cinnamon Streusel Topping Food

BLUEBERRY CRISP

Steps:

• BLUEBERRY FILLING: Prepare a 9x9-inch pan by lightly coating with nonstick spray. Toss blueberries, cornstarch, sugar (See Note 1), salt, vanilla extract, and lemon juice together in a large bowl. (See Note 2) Toss until combined and then place in the fridge while making the topping.
• CRUMBLE TOPPING: In a large bowl, toss together the flour, oats, brown sugar, optional cinnamon and nutmeg, and salt. Stir until combined. Cube the butter and add it to the dry ingredients. Toss to coat the butter and use a pastry cutter to work it in. Finish by using your fingertips to work and press the butter into the dry ingredients until well dispersed and it resembles crumbs.
• ASSEMBLY: Pour the blueberry filling (and any accumulated juices) into the prepared 9x9-inch pan. Spread into an even layer. Sprinkle the topping evenly over the blueberries but do not press it down. Place the unbaked Blueberry Crisp in the fridge for 20 minutes. Preheat the oven to 350 degrees F
• BAKE: Just before baking, set the baking dish in the center of a large pan (to catch any drips). Bake for 40 to 50 minutes (45 minutes is the sweet spot for me!), or until the crisp topping is golden brown, the blueberries are tender, and the filling is very slightly bubbling around the edges. (If the topping is browning too much, lightly cover the top with foil). Let the crisp cool on a rack for 15 to 20 minutes before serving. Serve warm with vanilla bean ice cream or fresh whipped cream.

BLUEBERRY CRISP I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing.
• Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.

BLUEBERRY STREUSEL CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
• Make streusel topping:
• Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
• Make cake:
• Whisk together flour, baking powder, baking soda, and salt in a bowl.
• Stir together sour cream and vanilla in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
• At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
• Gently fold in blueberries.
• Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
• Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.

STREUSEL TOPPED BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
• In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
• Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

BLUEBERRY BUCKLE WITH STREUSSEL TOPPING

Steps:

• In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine 2 cups of flour, baking powder and salt; add to creamed mixture alternately with buttermilk. Mix well. Toss berries in remaining flour; fold into batter (discard any flour that doesn't stick to berries). Spread batter in a greased 9-in. square baking pan. For topping, combine flour, sugars and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY CRISP WITH WALNUT STREUSEL TOPPING

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• For the topping; whisk together the flour, sugar, lemon zest and cinnamon.
• Add in 1/2 cup plus 2 tablespoons cold butter pieces; using fingertips mix together until moist clumps form.
• Add/mix in the nuts (can be made ahead and chilled in a covered container until ready to use).
• For the filling; place the berries in a large bowl.
• Drizzle the lemon juice over the berries, then toss berries lightly to coat with lemon juice.
• In a small bowl mix together the sugar, cornstarch, cinnamon and nutmeg; sprinkle over the berries; toss gently to blend.
• Transfer/spread the berry mixture to prepared baking dish.
• Sprinkle the topping mixture over evenly.
• Bake for about 45-50 minutes, or until the filling is bubbly and thick and topping is golden brown.
• Cool slightly before serving.
• Delicious!