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#Blueberry crumb cake how to#
#Blueberry crumb cake full#

Remove the cake from the oven and allow it to cool on a wire rack for at least 15 minutes before removing the sides of the springform pan.The cake is done when a toothpick inserted in the center comes out without any raw batter on it. Sprinkle the crumb topping over the top of the cake, squeezing it in your hands as you do to create large pieces of crumb. With a butter knife, swirl the blueberry sauce into the cake batter. Drop spoonfuls of blueberry sauce all over the top of the cake batter. Scoop the batter into the prepared springform pan and smooth it into an even layer.Add the eggs and egg yolk, buttermilk, and vanilla and beat on medium speed for 1 minute to combine.With the mixer running on medium-low speed, add the butter, piece by piece, mixing until the butter is completely incorporated into the flour and the mixture looks like coarse crumbs.Add the flour, cornstarch, sugar, baking soda, and salt to the bowl of an electric mixer fitted with the paddle attachment.

#Blueberry crumb cake how to#

(More about how to prepare cake pans so the cake won't stick.) This classic crumb cake is perfect for breakfast, dessert, or snacking.

Shake out the excess flour and set aside. Blueberry Crumb Cake is one of those recipes where the SPLENDA® Sugar Blend works perfectly. Shake some flour around inside the greased pan until the sides and bottom of the pan are coated. Prepare a 9 or 10-inch springform pan as follows: Coat the inside with vegetable shortening or butter, fit the bottom of the pan with a round of parchment paper and coat the top of the paper with more vegetable shortening or butter. The crumbly topping offers a great textural contrast, and it’s the perfect foundation for sugar-free vanilla ice cream to melt into those nooks and crannies. Preheat your oven to 325 degrees F (163 degrees C). Buttery, tender, melt-in-your-mouth sour cream cake studded with fat juicy organic blueberries and scented with bright lemon zest.Using your hands or a rubber spatula, rub the flour into the butter until completely moistened.

#Blueberry crumb cake full#

This incredibly light and moist cake is full of delicious juicy lemon juice and zest, fresh blueberries and topped with a crunchy and sweet streusel.

Add the flour to the butter and sugar mixture. Lemon & Blueberry Crumb Cake Introducing my new favourite spring bake: a lemon and blueberry crumb cake.

Add both sugars, cinnamon, salt, and melted butter to a medium size bowl and whisk vigorously to combine.

(The blueberry sauce will keep in the refrigerator for up to 4 days.) Scoop into a bowl and allow to cool completely before using.

Remove the pan from the heat and stir in the vanilla.

(If using frozen blueberries this might take a few extra minutes.) If you drip some onto a plate, the blueberry sauce should hold its shape.

Bring the mixture to a boil and continue to cook over medium heat, stirring frequently, for 10-15 minutes, until the mixture is thickened.

Add all the blueberry swirl ingredients except the vanilla extract to a small saucepan and heat over medium heat, smashing some of the berries against the side or bottom of the pan with a fork or pastry cutter.