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
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I started by lining a 9″square pan with parchment paper that hung over 2 sides.
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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.
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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
Sweet and simple is really the way to go. You definitely nailed it with this tempting cake!
Great tip about dusting the blueberries…I never knew that. Then again, I haven't baked much with blueberries. that's gotta change soon!
Hannah… thank you for your kind comment!
Thank you for your comment Marie. I am not sure if the dusting actually works but it only takes a second or two 🙂
It's true, mid week different is so different from weekend baking when you can take lots of time! this looks terrific-I love crumbs and crumble 😀
Thank you for your comment Lorraine!
This looks lovely! You just can't go wrong with blueberries.
Thank you for your comment Lynn
I buy frozen blueberries to have on hand all the time since they are expensive in the Winter here…or about 8 months out of the year. Your dessert looks simple and delicious. Bet it is good warm with vanilla ice cream!
Thanks for your comment Gloria! I hear you on winter. Frozen Blueberries are pretty awesome to have on hand. Always helpful for that last second blueberry pancake fix!
Dusting the blueberries is such a clever idea! I love crumble! Mm.
Please check out my blog at http://andgeesaid.blogspot.com.au/ (:
xx
Thank you for your kind comment Gemma!