|Blueberry Crumb Cake|
My cake trial below……
Blueberry Crumb Cake
For this recipe I used:
4 Tablespoons of Unsalted Butter
3/4 Cup of Flour
1/4 Cup of Sugar
1/4 Cup of Light Brown Sugar
1/4 Teaspoon of Salt
1/4 Teaspoon of Cinnamon
1 1/2 Cups of Flour
1 Tablespoon of Buttermilk Powder
1 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
4 Ounces of Unsalted Butter
3/4 Cup of Sugar
2 Large Eggs
1 1/2 Teaspoons of Vanilla
1/4 Cup of Water
1 Pound of Blueberries
Then I dusted the blueberries with 1 Tablespoon of the 1 1/2 cups of flour. I mixed the berries well with the flour. This should hold the berries in the batter rather than letting them sing to the bottom of the pan.
I made the topping mixture by combining the 4TBS of butter, 3/4 cup of flour, 1/4 cup of Sugar, the Brown Sugar, 1/4 teaspoon of salt, and the cinnamon. Blend together with a pastry blender until well combined. In future I would melt and cool the butter to make a crispier more cohesive topping.
|Blueberry Crumb Cake – Adding the Topping Ingredients|
|Blueberry Crumb Cake – The Crumb Topping Mixed|
Next I sifted the rest of the dry ingredients together in a medium bowl and set them aside. Flour, baking powder, salt and the buttermilk powder.
|Blueberry Crumb Cake – Sifting the Dry Ingredients|
|Blueberry Crumb Cake – All Sifted|
Now it was time for the wet mixture. I beat the butter and sugar together until the mix was light and fluffy,
|Blueberry Crumb Cake – Butter and Sugar|
|Blueberry Crumb Cake – Butter and Sugar now Light and Fluffy|
Then I added the eggs and vanilla and mixed well.
|Blueberry Crumb Cake – Eggs (Vanilla off camera)|
|Blueberry Crumb Cake – After the Eggs and Vanilla are Mixed In|
Next it was time to add the four and water to make the final batter. I worked these both in in separate additions and mixed the final batter by hand with a spatula.
|Blueberry Crumb Cake – After the Alternating Wet And Dry|
I then gently folded in the blueberries.
|Blueberry Crumb Cake – Adding the Blueberries|
After pouring the batter into the pan and spreading it out I added the crumb topping and popped it in the oven for about an hour.
|Blueberry Crumb Cake – In the Pan|
|Blueberry Crumb Cake – With the Crumb Topping|
After the cake was out of the oven I let it cool for 15 minutes on a rack then grabbed the ends of the parchment and removed the cake from the pan.
|Blueberry Crumb Cake – Out of the Oven|
|Blueberry Crumb Cake – Final Cooling|
|Blueberry Crumb Cake – Served!|
- for the topping melt and cool the butter then mix all of the topping ingredients together. This will produce a crispier, chunkier topping
- use any fruit you like
- try cardamom instead of cinnamon for a more European flavour