MAINE BLUEBERRY PIE WITH CRUMB TOPPING
I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. - Jessie Grearson, Falmouth, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edges., In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; toss gently. Spoon into crust; dot with butter., In a food processor, cover and process cookies until coarsely chopped. Add the oats, brown sugar, butter, flour, salt and cinnamon; process until crumbly. Sprinkle over berry mixture., Bake until crust is golden brown and filling is bubbly, 45-55 minutes. Cover edges with foil during the last 15 minutes if necessary to prevent overbrowning. Cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts : Calories 462 calories, Fat 19g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 264mg sodium, Carbohydrate 72g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBERRY CRUMB MUFFINS
As soon as I saw this title, I just knew it was something I'd have to make. And......it's everything I though it would be. Moist and flavourful, with a wonderful 'crumb' topping. I found it on "a pinch of sugar" recipe blog. The writer - Jen T - mentions that she adapted it from a 'Dorie Greenspan' recipe
Provided by Diana 2
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F. Line or butter muffin tin.
- To make topping: put flour, brown sugar, and cinnamon in a small bowl and toss together. Add in the cold butter bits, and toss to coat, then use your fingers to rub the butter into the dry ingredients until you have irregularly shaped crumbs. Set aside the mix in the refrigerator while you prepare the batter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the brown sugar.
- In another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
- Pour the liquid ingredients into the dry, and fold together quickly to blend. Fold in the blueberries. The batter will be lumpy.
- Divide the batter evenly between the muffin cups, sprinkle some topping over each muffin, and use your fingertips to gently press the crumbs into the batter.
- Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
- Cool for 5 minutes before removing from the tin.
BLUEBERRY CRUMBLE RECIPE
Layers of plump and juicy blueberries covered in a crumbly, buttery, nutty topping and piled high with vanilla ice cream or whipped cream (sigh...). This is my favorite crumble because: (1) it tastes incredible (2) it's not overly sweet; a perfect balance of sweet and sour (3) this blueberry crumble is so so easy to prepare! You don't have to blanch the fruit, or peel the skin, pit, or slice anything. It's done in 5 easy steps.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 55m
Number Of Ingredients 14
Steps:
- Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
- In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13- inch baking dish.
- In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
- Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
- Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.
BLUEBERRY CRUMB PIE
Provided by Food Network Kitchen
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons ice water and pulse until the dough just comes together. Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a ball. Pat into a 1/2-inch-thick disk and wrap tightly. Refrigerate until firm, at least 1 hour.
- Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper. (If the dough becomes soft, refrigerate until firm.) Center the dough in a 9-inch pie plate. Fold the overhang under itself and crimp the edges; refrigerate 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
- Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans. Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon. Cook, stirring occasionally, until reduced by half, about 20 minutes. Discard the lemon zest. Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt. Let cool completely.
- Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt. Squeeze the mixture into clumps with your hands and scatter on a baking sheet. Freeze 30 minutes.
- Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping. Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes. (If the topping browns too quickly, cover it with foil.) Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.
BLUEBERRY CRUMBLE
This super-easy blueberry crumble features sweet berries with a brown sugar, almond and oat topping that only gets better with the cool creaminess of vanilla ice cream. Try it with other fruit, such as peaches, for a different variety. -Elizabeth Tomlinson, Morgantown, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a greased 9-in. microwave-safe pie plate, combine the blueberries, sugar and cornstarch. Cover and microwave on high for 7-8 minutes or until thickened, stirring twice. , Meanwhile, in a small bowl, combine the oats, brown sugar, flour, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over blueberry mixture. , Microwave, uncovered, on high for 2-3 minutes or until butter is melted. Serve with ice cream.
Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 96mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 4g fiber), Protein 3g protein.
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.
BLUEBERRY CRUMB PIE
After looking around for this recipe and not finding it, I kind of adapted one on my own. It comes out pretty and delicious and a dollop of Cool Whip on top is lovely.
Provided by Karen..
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375*.
- Place pie crust into pie pan and crimp edges as desired.
- In a mixing bowl, combine all filling ingredients gently.
- Pour evenly into pie plate.
- Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
- Sprinkle evenly over filling.
- Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
- Cover edges with foil if crust is browning too quickly.
FRUIT PIE WITH CRUMB TOPPING
Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.
- Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.
BLUEBERRY CRUMB PIE
This is the best blueberry pie that any of my family has ever had.
Provided by Bethany Webber
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
- In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
- Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g
BLUEBERRY CRUMBLE PIE
We love how the cinnamon-scented streusel topping lets the juicy berries peek through.
Provided by Melissa Roberts
Categories Food Processor Berry Fruit Dessert Bake Fourth of July Thanksgiving Mother's Day Graduation Father's Day Backyard BBQ Blueberry Spice Summer Anniversary Family Reunion Cinnamon Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Pie
Yield 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour.
- Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
- Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
- Filling and topping:
- Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
- Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
- Assembly:
- Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
- Let pie cool on a wire rack.
- Do Ahead
- Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.
THE ULTIMATE HEALTHY BLUEBERRY CRUMBLE
This easy dessert is secretly healthy enough for breakfast! It'll keep for at least a week if covered with foil or transferred to airtight containers and stored in the refrigerator. (And for a special treat, I highly recommend topping it with a bit of ice cream!)
Provided by Amy's Healthy Baking
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F, and coat an 8"-square pan with nonstick cooking spray.
- To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
- To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.
- Transfer the filling to the prepared pan, and sprinkle evenly with the topping. (The topping tends to clump, so break it up into really small pieces!) Bake at 350°F for 45-55 minutes or until the juice is bubbling at the sides of the pan. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.
RIDICULOUSLY EASY BLUEBERRY CRUMBLE
This easy blueberry crumble with perfectly cooked blueberries topped with a buttery oat crumble is high on our list of favorites. There's no fancy equipment needed and you only need about 10 minutes of prep time. Before adding sugar to the filling, taste your berries. If they are already sweet, you might want to hold back on how much sugar you add.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 40m
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees Fahrenheit.
- Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
- Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
- Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
- Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.
Nutrition Facts : ServingSize 1/8 of the dish, Calories 289, Fat 11.9g, SaturatedFat 7.3g, Cholesterol 30.4mg, Sodium 75.5g, Carbohydrate 43.6g, Fiber 3.2g, Sugar 24.2g, Protein 3.1g
BLUEBERRY BREAD WITH CRUMB TOPPING
One day I had a craving for some kind of sweet bread. I looked around for a recipe that fit the bill. I did not find one. So instead I altered one and after messing around for a while and with a little help from my mom, this blueberry bread with crumb topping is what I came up with. Hope you enjoy it!
Provided by Imme
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 2h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Place blueberries, sugar, butter, and salt in a saucepan. Bring to a boil; boil for 5 minutes. Separate blueberries from sauce using a colander or strainer and set both aside.
- Combine flour, sugar, butter, and vanilla extract in a bowl for the topping. Knead with a fork until all ingredients are combined. Set aside.
- For the bread, mix 1/2 cup blueberry sauce, sugar, sour cream, eggs, and butter together in a bowl.
- Mix drained blueberries, flour, baking powder, and salt together in a separate bowl. Combine wet ingredients and dry ingredients. Pour into the prepared loaf pan. Sprinkle with the topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 35 minutes. Serve with remaining blueberry sauce.
Nutrition Facts : Calories 516.8 calories, Carbohydrate 84 g, Cholesterol 75.9 mg, Fat 18.7 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 11.3 g, Sodium 570.1 mg, Sugar 53.8 g
BAKERY STYLE BLUEBERRY MUFFINS WITH CRUMB TOPPING
Steps:
- Preheat the oven to 375 degrees F.
- Line muffin cups with paper or foil liners or spray muffin tins with cooking spray.
- In a medium bowl, whisk the flour with the baking powder and salt.
- In a large bowl, combine the sugar, eggs and canola oil and mix until well blended. Beat in the milk and vanilla.
- Add the flour mixture to the egg mixture and stir until batter is smooth. Gently fold in the blueberries.
- Spoon the batter into the muffin cups, filling them about three-quarters full. Spoon the crumb topping on top of each one and bake for 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out dry.
- Cool on a rack for 10 minutes before serving.
- TO MAKE THE CRUMB TOPPING
- In a medium bowl, combine the flour with the brown sugar, cinnamon and nutmeg. Stir in the melted butter.
BLUEBERRY BREAD WITH CRUMB TOPPING
Moist Blueberry Bread filled with a generous amount of juicy blueberries, topped with a sweet, crumbly topping with a hint of cinnamon. This Blueberry Streusel loaf is perfect for breakfast, afternoon tea, or as a snack anytime of the day!
Provided by MinShien
Categories Breakfast
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F
- Start by making the crumb top. Melt butter and add the rest of the crumb topping ingredients to it. Mix well and set aside.
- Mix together dry ingredients (1 1/2 cup flour, baking powder and salt) into a small mixing bowl.
- In a large mixing bowl, add and mix together all the wet ingredients - sugar, eggs, Greek yogurt, vegetable oil, and lemon juice.
- Add dry ingredients into wet ingredients, stir to mix well.
- Add 1 tsp flour to blueberries and toss blueberries. Then gently fold blueberries into the bread mixture.
- Line a 9"x5" bread pan with parchment paper. If not using parchment paper, grease bread pan. Pour bread mixture into a bread pan.
- Evenly spread crumb topping on the top of the bread mixture. Gently press on crumb topping so that it sticks to bread after baking.
- Bake for about 60 minutes.
- Remove and cool for 10 minutes. Remove bread from bread pan, and cool for another 10 minutes. Slice and serve!
Nutrition Facts : Carbohydrate 55 g, Protein 7 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 57 mg, Sodium 255 mg, Fiber 2 g, Sugar 29 g, Calories 370 kcal, UnsaturatedFat 8 g, ServingSize 1 serving
THE BEST BLUEBERRY BREAD RECIPE
Moist quick bread stuffed full of fresh blueberries! This easy blueberry bread recipe is made extra special with the addition of a buttery sugar streusel baked on top.
Provided by Julie Clark
Categories Bread
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF.
- In a medium bowl, whisk together the sugar, milk, oil, egg and vanilla.
- In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix!
- Fold the blueberries gently into the batter.
- Pour the bread batter into a greased and floured 9"x5" loaf pan. (You can line the pan with parchment paper if you'd like to ensure it removes easily.)
- Make the crumble by mixing together the flour, sugar and butter in a small bowl. This mixture will be crumbly.
- Sprinkle the crumbs evenly on top of the bread batter in the pan.
- Bake for 55-60 minutes. The exact time will depend on the type of pan you have and your oven. A toothpick inserted in the center of the bread should come out clean.
- Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- Store at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 4 days.
Nutrition Facts : Calories 373 kcal, Carbohydrate 54 g, Protein 4 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 102 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
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.
BLUEBERRY CRUMB TOPPING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 nine-inch cake
Number Of Ingredients 5
Steps:
- In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly.
BLUEBERRY CRISP WITH OAT CRUMB TOPPING
Learn how to make this blueberry crisp with oat topping recipe that makes for a delicious summer treat.
Provided by Diana Rattray
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F.
- Butter a shallow 2-quart casserole dish.
- In a large bowl, combine the 6 cups of blueberries, 1/3 cup of granulated sugar, 1/4 cup of instant tapioca, and 1 tablespoon of lemon juice. Mix gently to combine thoroughly.
- Transfer the mixture to the prepared casserole dish and let it stand for at least 15 minutes. This gives the tapioca time to soften.
- In another bowl combine the 1 cup of oats, 1/2 cup of flour, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of salt, 3/4 cup of melted butter, and 2/3 cup of brown sugar; stir to blend. Spoon the topping mixture over the top of the berries; spread gently, covering completely.
- Bake the blueberry crisp in the preheated oven for 45 minutes.
Nutrition Facts : Calories 417 kcal, Carbohydrate 81 g, Cholesterol 0 mg, Fiber 6 g, Protein 7 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 47 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
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BLUEBERRY MUFFINS WITH CRUMB TOPPING | THROUGH THE COOKING ...
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Reviews 6Category Breakfast, Snack, SnacksCuisine AmericanTotal Time 35 mins
- Thaw frozen blueberries (if you're using frozen)Preheat Oven to 400°. Grease Muffin Pan or line with Cupcake/Muffin Liners
- Place your vegetable oil into a separate cup or small bowl. Add the egg and milk. Make sure you end up with one full cup of this mixture. Mix ingredients with a fork.
HOMEMADE BLUEBERRY MUFFINS WITH CRUMB TOPPING - HOUSE OF ...
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4.9/5 (49)Total Time 32 minsCategory BreakfastCalories 390 per serving
- In a large bowl, mix together the butter, oil, and sugar with a fork until smooth. Add the eggs, vanilla, and milk and mix well until combined.
- Add the flour mixture into the liquid mixture and stir just until most of the streaks of flour are incorporated. Fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not defrost before adding them to the batter.
BLUEBERRY CRUMBLE RECIPE - HOW TO MAKE BLUEBERRY CRUMBLE
From thepioneerwoman.com
5/5 (2)Category Baking, DessertServings 8-10Total Time 55 mins
- Preheat the oven to 350˚. For the crumble: In a medium bowl, combine the oats, flour, brown sugar, cinnamon and salt.
- Place the bowl in the refrigerator for 30 minutes, or freezer for 10 minutes, while you make the filling.
BLUEBERRY MUFFINS | BEST MUFFIN RECIPES | FOOD & WINE
From foodandwine.com
5/5 Category Breakfast + Brunch
- Preheat the oven to 375 degrees. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray. (We love this OXO non-stick pan)
- In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
- In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
- Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
BLUEBERRY CAKE RECIPE WITH CRUMBLE TOPPING - TATYANAS ...
From tatyanaseverydayfood.com
Reviews 4Servings 10Cuisine AmericanCategory Breakfast & Brunch, Dessert
- Preheat the oven to 350F and line the bottom of a 9-inch spring form pan with parchment paper. Spray the sides with a baking spray.
- In a large mixing bowl, whisk together the yogurt, sugar, vanilla and eggs for a few minutes until creamy and smooth. Whisk in the oil, then set aside the wet batter. In a separate bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon and nutmeg. Sift the dry ingredients in the wet ingredients, then mix together just until the flour is incorporated; do not overmix.
- In a separate bowl, toss together the blueberries and cornstarch, coating the berries well; this will help keep the blueberry juices thickened as the berries cook in the cake batter. Reserve 1/2 cup of the blueberries for the topping. Add the remaining berries to the batter and fold in. Pour the prepared batter into the pan, spread evenly to the edges and level the top.
- In a small bowl, prepare the crumble topping. Combine the oats, melted butter, brown sugar, pecans and a sprinkle of cinnamon. Toss the ingredients together until they are well coated in the butter. Sprinkle the mixture in an even layer over the cake batter. and sprinkle with the remaining berries.
INA GARTEN'S BLUEBERRY CRUMB CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.7/5 (15)Total Time 1 hr 15 minsServings 8Calories 588 per serving
- Add the vanilla and sour cream and beat well, scrape down the bowl in between mixing to make sure everything gets well incorporated.
BLUEBERRY BARS WITH CRUMBLE TOPPING - COOKING CLASSY
From cookingclassy.com
4.9/5 (44)Total Time 1 hr 20 minsCategory DessertCalories 402 per serving
- Preheat oven to 375 degrees F. Butter a 9x13-inch baking dish (also line with parchment and butter parchment if you'd like to lift them out easier), set aside.
- In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt.
- Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs.
BLUEBERRY CRUMB CHEESECAKE PIE | BLUEBERRY DESSERT RECIPE
From lifeloveandsugar.com
Reviews 1Calories 253 per servingCategory Dessert
- Stir together the sugar, cornstarch and salt in a large saucepan. Whisk in the water until everything has dissolved, over medium-low heat.
- 2. Bring the mixture to a boil over medium-high heat, stirring regularly. Reduce the heat slightly and simmer for 2 minutes.
- 3. Add the blueberries and increase the heat to medium-high, allowing the blueberries to releases their juices. Continue heating and stirring, allowing the mixture to boil a little and thicken for about 8-10 minutes. Remove the pan from the heat and let the mixture cool.
BLUEBERRY CRUMBLE SLICE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (1)Total Time 55 minsCategory DessertCalories 147 per serving
- Preheat your oven to 190c/375f. Line a 32.5cm(12.8")x18.5cm(7.3") tray with baking parchment and put to one side.
- First make your crumble. Place the flour, baking powder and cold butter cubes in a large bowl. Rub the butter into the flour using your fingertips until the mix resembles breadcrumbs. Don't worry if you have some large chunks in there - it adds to the texture. Add in the white and brown sugar, the salt, egg and vanilla extract, then give it a mix with your hands. Take approx. half of this mixture and place it into your prepared baking tray. Flatten the mixture down and squash it to the edges and corners.
- Take a medium sized bow and add your blueberries, sugar, lemon juice and cornstarch. Mix together gently and then layer this mixture on top of your crumble base. Sprinkle the remaining crumble mixture on top of the blueberries and place in the oven to cook for 40 minutes - until the topping looks golden brown.
- Take out of the oven and leave to cool in the tin before gently sliding the bake (baking parchment too) onto a cutting board. Slide out the baking parchment and cut the bake into 32 bite sized pieces or 18 larger pieces.
BLUEBERRY MUFFINS WITH STREUSEL CRUMB TOPPING | CINNAMON ...
From omgchocolatedesserts.com
4.8/5 (64)Total Time 40 minsCategory BreakfastCalories 285 per serving
- To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
- In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)
BLUEBERRY CRUMB PIE RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
- For the filling, in a large bowl, combine blueberries, granulated sugar, flour, cornstarch, lemon juice, and 2 tablespoons water
- Line a 9-inch pie pan with the crust and dock the surface gently with a fork to keep the crust from puffing up during baking
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From thespruceeats.com
4.1/5 (135)Total Time 46 minsCategory Dessert, Snack, CakeCalories 390 per serving
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From elavegan.com
5/5 (3)Calories 256 per servingCategory Breakfast, Dessert
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Estimated Reading Time 1 min
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Servings 12Total Time 40 minsAuthor Maura White
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