Blueberry Crumb Cake Recipe Recipe

Name: Blueberry Crumb Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 2 tablespoons granulated sugar; 2 tablespoons packed light brown sugar; 2 teaspoons finely grated zest from 1 lemon; 3/4 cup all-purpose flour; 1/8 teaspoon salt; 3/4 cup dried blueberries; 5 tablespoons unsalted butter, melted; :; Baking spray; 1 1/2 cups (about 7 1/2 ounces) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk, at room temperature; 2 teaspoons pure vanilla extract; 1 stick (4 ounces) unsalted butter, at room temperature; 1 cup (about 7 ounces) granulated sugar; 2 large eggs, at room temperature; 1 1/4 cup fresh or frozen blueberries

Servings: persons

:
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons finely grated zest from 1 lemon
3/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup dried blueberries
5 tablespoons unsalted butter, melted
:
Baking spray
1 1/2 cups (about 7 1/2 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 stick (4 ounces) unsalted butter, at room temperature
1 cup (about 7 ounces) granulated sugar
2 large eggs, at room temperature
1 1/4 cup fresh or frozen blueberries

1
Combine sugar and brown sugar in medium bowl. With fingertips, rub lemon zest into sugar until mixture is moist. Whisk in flour, salt, and dried blueberries. With fork, stir in melted butter; reserve.
2
Adjust oven rack to middle position and preheat oven to 350u00b0F. Line 8- by 8-inch baking pan with foil, allowing some excess to hang over sides. Coat with baking spray.
3
Whisk flour, baking powder, and salt together in medium bowl; reserve. Combine milk and vanilla in liquid measuring cup; reserve.
4
In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three additions, alternating with milk mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Stir in blueberries.
5
Scrape batter into prepared pan. Sprinkle crumb topping evenly over batter. Bake until tester inserted in center of cake comes out clean, about 45 minutes. Transfer cake to cooling rack and cool 10 minutes in pan. Remove cake with sling and transfer directly to rack to cool completely, about 1 hour.

967

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: :, 2 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons finely grated zest from 1 lemon, and more.

Yes, Blueberry Crumb Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Crumb Cake Recipe

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