Blueberry Crumb Cake |
Blueberry Crumb Cake, so good! |
1/3 cup + 3 tablespoons King Arthur All Purpose Flour
3/4 cup Light Brown Sugar, lightly packed
1/4 cup + 2 tablespoons Unsalted Butter, softened and cut into chunks
3/4 teaspoon Ground Cinnamon
My slice of Blueberry Crumb Cake |
Directions
In a large bowl, add all of the above ingredients: flour, sugar, butter and ground cinnamon and work with a pastry cutter (or your hands if you do not have one) until combined, set aside.
Blueberry Crumb Cake |
2 cups + 1 tablespoon King Arthur All Purpose Flour
3/4 cup Granulated Sugar
2 1/2 teaspoons Baking Powder
3/4 teaspoon Coarse Salt
1/4 cup Unsalted Butter, cut into chunks
1 XL Egg
3/4 cup Whole Milk
2 cups Fresh or Frozen Blueberries
9-inch Springform Pan
Non-Stick Baking Spray (I use Wilton Bake Easy! Non-Stick Spray)
Look at the blueberries and that beautiful crumb topping |
Directions
Heat oven to 375 degrees.
Spray a 9-inch Springform Pan with Non-Stick Baking Spray, set aside.
Take 1 tablespoon of flour and add into a bowl and roll blueberries into flour until they are lightly coated (shake off any excess flour), set aside. This keeps the blueberries from sinking into the batter.
In a large bowl, use a spatula and mix all the ingredients with a spatula until smooth.
Blueberry Crumb Cake |
Gently fold in blueberries.
Batter will be thick.
Spread cake batter into prepared pan.
Add the crumble topping over the batter.
Blueberry Crumb Cake |
Let cake cool in pan for about 10 minutes.
Take a knife and gently run it around edges of the cake to loosen, and then release the sides of the Springform pan.Walla!
Blueberry Crumb Cake just taken out of the oven |
Please visit Cookies and Cups for the Blueberry Muffin Cake recipe:
http://cookiesandcups.com/blueberry-muffin-cake/
Enjoy!
-Sophia/Two Frys
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