Blueberry Sour Cream Crumb Cake Food

BLUEBERRY CRUMB CAKE

Steps:

• Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Butter an 8x8-inch pan (Pyrex is great for this) and put it on a lined baking sheet.
• To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for about 3 days.)
• To make the cake batter: Using your fingertips, toss the blueberries and 2 teaspoons of the flour together just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the baking powder, soda, salt, cinnamon and nutmeg.
• Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don't be concerned if the batter looks curdled - it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts, the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
• Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, working with your fingertips, break it into pieces. There's no need to try to get even pieces - these are crumbs and they're supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
• Slide the sheet into the oven and bake 55 to 65 minutes, or until the crumbs are golden and a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine 2 cups flour, baking powder, and salt in a bowl. Beat white sugar and 1 cup butter with an electric mixer in another bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in sour cream and vanilla extract. Mix flour mixture into butter mixture until just blended; spread half the batter into prepared baking dish.
• Mix brown sugar, 1 cup flour, melted butter, and cinnamon in a bowl until mixture resembles a coarse crumble. Sprinkle half the crumbles and half the blueberries over batter in baking dish. Spread remaining half of batter over blueberries and top remaining crumbles, blueberries, and pecans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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 SOUR CREAM CAKE

Steps:

• Cream butter& sugar.
• Add eggs one at a time, beating well after each addition.
• Sift dry ingredients together.
• Add gradually to egg mixture, alternating with sour cream, ending with flour.
• Stir in vanilla, then fold in blueberries.
• Pour into a greased& floured 9 by 13" pan.
• Bake at 325 for 45-50 minutes, or until cake tests done.
• Cool in pan for 10 minutes, then remove to rack for final cooling.
• (Or just leave in pan.).

BLUEBERRY CREAM CRUMB CAKE

Steps:

• Preheat oven to 350 F, and oil or grease a 8x8 inch square pan. Have the oven rack set to middle of oven.
• In a large mixing bowl combine: ½ cup coconut flour, ⅓ cup almond flour, ½ cup sweetener of choice, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ¼ tsp sea salt. Mix together thoroughly. Set aside.
• In another large mixing bowl combine: ½ unsweetened almond milk, 3 eggs, ¼ cup unsweetened applesauce, 3 ½ tbsp butter or coconut oil, 1 tsp vanilla extract. Mix together thoroughly.
• Add wet ingredients mixture to dry coconut flour mixture. Stir together thoroughly.
• Fold in blueberries.
• Spoon and spread batter into prepared pan. Set aside.
• With an electric mixer or blender, blend or beat together all the ingredients for the cream cheese layer. beat or blend until smooth.
• Spoon cream cheese mixture over the top of of cake batter layer (it does not have to cover evenly).
• In a medium size mixing bowl combine all crumble topping ingredients and mix and press with a fork until a crumble texture forms.
• Drop small spoonfuls of crumble mixture all over the top of cake and cheese layer (does not have to cover every bit).
• Bake in middle of center rack for 30 to 40 minutes, or until middle is firm or toothpick comes out of center with a few dry crumbs. Cool completely, and store unused portions in the fridge. This always tastes even better the next day when the flavors have intensified.

BAREFOOT CONTESSA'S BLUEBERRY CRUMB CAKE

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.

BLUEBERRY SOUR CREAM CRUMBLE CAKE

Steps:

• Preheat the oven to 180ºC. Line a 20cm square pan with baking paper.
• To make the topping, rub the butter into the flour and sugar until it is crumb-like. Set aside.
• To make the cake mixture, cream the butter and sugar with an electric beater until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each one. Add the lemon zest.
• Sift the flour and baking powder and add it to the creamed mixture alternately with the sour cream.
• Spoon the mixture into the prepared pan. Scatter over the blueberries and then sprinkle over the topping.
• Bake for 50-55 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the pan. Serve slightly warm with a dollop of yoghurt or freshly whipped cream.

BLUEBERRY CRUMB CAKE

Steps:

• Preheat oven to 350 degrees and butter a 9-inch square pan or line it with parchment paper.

KETO BLUEBERRY CAKE

Steps:

• Preheat your oven to 350°F.
• Line a cake pan with parchment paper and set aside. I used an 8x8 square pan.
• Add the first 4 ingredients to a bowl and whisk together to break up any lumps in the flour.
• In a separate bowl, add the butter and sweetener and beat together till creamy.
• Add the remaining cake ingredients (except the blueberries) to the butter mixture and beat again until incorporated. Fold in the dry mixture and stir well. Set aside.
• In another bowl, add all the ingredients for the crumb topping. Use a fork to incorporate it all together.
• Pour the cake batter into prepared pan. Spread your blueberries around the top of the batter then using clean hands, crumble the topping over the blueberries.
• I sprinkled more cinnamon on top then baked for 40 minutes. Let cool completely and enjoy!

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.

SOURDOUGH BLUEBERRY CRUMB CAKE

Steps:

• Preheat the oven to 350 F. Lightly oil an 8×8-inch pan and line with parchment paper. Smooth the bottom and sides of the pan so the paper is flat.
• Add the blueberries to a small bowl. Sift a a tablespoon of powdered sugar over the top and gently toss to combine. This will prevent the berries from sinking into the cake. Set aside.
• To make the crumble topping, add all of the ingredients to a medium-sized bowl. Mix into crumbles using your hands. The butter should be well blended into to the flour; some larger pieces are ok. If using frozen crumble topping, remove it from the freezer now.
• In a small skillet, melt the butter until light golden brown around the edges (you are not fully browning the butter). This will only take a few minutes, but do not walk away from the pan- it will burn quickly!
• Meanwhile, using a stand mixer, beat the sugar, egg, and sourdough starter on medium-low speed, 1 minute. With the machine running, gradually pour in the warm melted butter.
• In a separate bowl, sift the dry ingredients. Add to the wet ingredients and mix on low speed until just combined. You should still see specks of flour in the bowl; do not over mix. Add the sour cream and mix until smooth. This technique will give the cake a soft, velvety texture. The batter will be thick.
• Spoon the batter into the pan. In an even layer, scatter some of the crumbles over the top first, then do a layer of blueberries. Repeat to finish all of the crumbles and blueberries. See my note on this below.
• Bake for 55-65 minutes or until a toothpick comes out clean when inserted (I use a dried piece of spaghetti). Please check at the 50 minute mark to see how things are going.
• Cool completely before serving. Dust with powdered sugar.

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY CRUMB CAKE

Steps:

• Preheat oven to 350°F. Line a 9″x 13″ baking pan with parchment paper or foil and butter the lining.
• Whisk together the flour, baking powder, and salt. Set aside.
• Using a heavy-duty mixer on medium speed, beat the butter and sugar until soft and light (about 5 minutes). Add the whole eggs, one at a time, beating well after each addition. Beat in the vanilla.
• On low speed, add half the flour mixture and mix well. Add the egg yolks, mixing well, then add the remaining flour mixture.
• Transfer the batter into the prepared pan, and spread evenly. Scatter the blueberries over the batter.
• Combine the flour, sugar, cinnamon, and nutmeg. Stir in the melted butter and combine with your fingers until the mixture is coarse crumbs. Scatter the crumbs evenly over the berries.
• Bake for 40 minutes, or until the cake is firm.
• Cool the cake in the pan on a wire rack.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars. Add in vanilla, eggs and sour cream and mix until smooth.
• Mix in flour, baking soda and baking powder.
• Prepare bundt pan by spraying with non-stick cooking spray. Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.
• Mix streusel filling and spread out into the indented batter. Top with ½ of the blueberries.
• Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter. Top with last remaining ½ of
• Bake in 350 degree oven for 45-50 minutes. Top with a vanilla or cream cheese frosting or glaze.

EASY BLUEBERRY SOUR CREAM CAKE

Steps:

• Preheat oven to 350F with rack on lower middle position. Generously grease and flour bottom and sides of a 9-inch Springform pan with removable sides. Tap out excess flour and set aside.
• In bowl of a stand mixer (or just a large bowl, if using electric hand mixer) combine the softened butter and sugar. Using paddle attachment, cream until light and fluffy, 2-3 min on medium high speed. Lower to medium speed and beat in the eggs, sour cream, and vanilla until combined.
• In a separate bowl, combine dry ingredients (flour, baking soda, baking powder, and salt) and gently whisk to combine well. Use a rubber spatula to fold dry ingredients into wet butter mixture, just until a few slight flour streaks remain; do not over mix batter.
• Sprinkle blueberries with a big pinch of flour, just to lightly coat. Gently fold in 1 cup of blueberries into the batter, reserving 1/2 cup blueberries for later. Evenly spread batter into prepared Springform pan, ensuring even surface through the edges. Sprinkle remaining 1/2 cup blueberries evenly on top of batter. Place cake on a baking sheet and place in oven. Bake 65-70 min, or just until toothpick inserted in center comes out with a few tiny tender crumbs attached (start watching cake about 20 minutes beforehand, to make sure it's not browning too quickly. Check often and loosely tent with foil if needed.)
• Let cake cool completely in pan. Once edges have cooled and pulled away from sides of pan, gently remove the sides. Serve with dusting of powdered sugar, if desired.

SOUR CREAM BLUEBERRY COFFEE CAKE 9×13 RECIPE

Steps:

• First and foremost, whisk in a mixing bowl the brown sugar, flour, cinnamon, and salt. With that, make sure to remove any brown sugar lumps. Then, cut in the butter chunks using a pastry blender or a fork. Afterward, work your way to the butter by using your clean fingers to break down the pieces until it is well incorporated.
• After that, finish up by using an electric mixer until the mixture turns into crumbs. Remember, do not over mix, or it will form a paste. Then, wrap the mixing bowl with plastic wrap properly. Afterward, allow it to chill in the freezer as you proceed in making the cake.
• Preheat the oven to 350 degrees Fahrenheit. Then, grease the 9×13 inch cake pan.
• Afterward, whisk in a mixing bowl the flour, sugar, baking powder, baking soda, and salt.
• In a mixing bowl of a hand or stand mixer fitted with a whisk attachment, add the vegetable oil and eggs, then gradually add the sugar; beat on medium-high speed.
• Afterward, add the flour and sour cream to the egg mixture on low-medium speed for a minute or well incorporated.
• Then, turn the mixer off; using a rubber spatula, fold in the vanilla and blueberries until it is thoroughly mixed. After that, pour the batter mixture into the prepared greased 9×13 inch cake pan.
• Then, take the crumb mixture out from the freezer. After that, evenly sprinkle it over the cake batter.
• Afterward, bake in the oven for 50 to 55 minutes or until a skewer inserted in the center comes out clean. Next, place in a wire to cool for 20 minutes, then serve warm and enjoy!

BLUEBERRY SOUR CREAM CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees.
• Prepare your pan either with a 12 x 7 rectangular pan, muffin pan, square 9 x 9, or similar in a sized pan with parchment paper or oil sprayed.
• In a large mixing bowl, place all wet ingredients in the bowl and mix them together.
• In another bowl add all the dry and whisk to combine evenly.
• Slowly add all the dry and mix with wet ingredients until a thick batter is evenly blended do not over mix the batter.
• Place batter in a prepared pan.
• Top with fruit and topping mix.
• Bake in 350 preheated hot oven until brown around 25 minutes.
• Use the toothpick method in the middle to check for completed baking.

BLUEBERRY SOUR CREAM COFFEE CAKE (DAIRY)

Steps:

• Preheat the oven to 350 F. Grease and flour a 9-inch-round cake pan and set aside.
• First, make the crumb topping. In a medium bowl, mix together the flour, brown sugar, white sugar, and cinnamon. Add the butter and use a pastry blender or your fingers to rub it into the flour mixture until you have a sandy topping with lots of crumbly bits. Set aside.
• In another bowl, toss the berries with the sugar, flour, and cinnamon. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a wooden spoon or electric beaters , mix in the sour cream, oil, eggs, and vanilla just until the mixture is smooth. The batter will be thick.
• Pour about half of the batter into the prepared pan, and spreading it to the edges with a spatula. Sprinkle evenly with the berries, then top with the remaining batter. Smooth the batter with a spatula. Top evenly with the crumb topping (squeeze the mixture between your fingers if you prefer large crumbs).
• Bake in the preheated oven for 40 to 45 minutes, or until the cake is golden and a tester inserted in the center comes out clean. Cool the cake in its pan on a wire rack. Enjoy!

BLUEBERRY JAM SOUR CREAM CRUMB CAKE

Steps:

• In a small saucepan, bring blueberries, 3/4 cup sugar and lemon juice to a boil. Lower heat to medium and allow to cook until sugar dissolves and berries begin to soften. Use a wooden spoon to mash up some of the blueberries, leaving some berries whole. Cook on medium low heat for 15-20 minutes, until mixture has thickened and coats the back of the wooden spoon. Remove from heat and allow to cool to room temperature. (This yields about 1 cup of jam.)
• Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
• In a large bowl using a stand mixer or a handheld electric mixer, cream the butter and 1 cup sugar until fluffy. Beat in the eggs and vanilla, then the sour cream.
• In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Slowly beat the flour mixture into the wet ingredients. Pour the batter into the prepared baking dish.
• Pour the blueberry jam evenly over the batter and use a knife to swirl it through.
• Combine all of the ingredients for the crumb mixture in a small bowl and work it together with a fork or your fingers. Sprinkle the crumb mixture evenly across the batter. Bake for 40 minutes.

FRESH PEACH COFFEE CAKE

Steps:

• Gather the ingredients.
• Peel and thinly slice the peaches and put them on paper towels to remove excess moisture. Set aside.
• Grease a 9-inch springform pan. Heat oven to 350 F.
• Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.
• In a mixing bowl with an electric mixer, cream the 4 ounces of softened butter with the granulated sugar and 1/4 cup of brown sugar. Beat for about 3 to 4 minutes.
• Beat in the eggs until smooth.
• Beat in sour cream and vanilla and almond extracts.
• With a mixer, on low speed, beat in the flour mixture just until blended.
• Spread the batter in the prepared baking pan. Arrange the thinly sliced peaches evenly over the batter, overlapping where needed.
• In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth.
• Add the 5 tablespoons of melted butter and blend well with the fork.
• Sprinkle the crumb mixture evenly over the peach slices.
• Bake for 40 to 45 minutes, until the cake is firm and top is browned.
• Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.