Blueberry Crumb Cake

If you have around 1 hour and 15 minutes to spend in the kitchen, Blueberry Crumb Cake might be a great lacto ovo vegetarian recipe to try. For $1.01 per serving, you get a breakfast that serves 8. One serving contains 636 calories, 10g of protein, and 29g of fat. Head to the store and pick up ground cinnamon, pecans, blueberries, and a few other things to make it today. 64 people were impressed by this recipe. It is brought to you by Bakerita. With a spoonacular score of 40%, this dish is rather bad. Blueberry Crumb Cake, Blueberry Crumb Cake, and Blueberry Crumb Cake are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 teaspoon baking powder

½ teaspoon baking soda

1½ cups fresh or frozen blueberries

2 eggs, room temperature

1 ½ cups all-purpose flour

1¾ cups all-purpose flour

¼ cup granulated sugar

1/3 cup granulated sugar

¾ cup Greek yogurt

1 teaspoon ground cinnamon

1½ teaspoons ground cinnamon

½ teaspoon kosher salt

¼ teaspoon freshly grated nutmeg

½ cup pecans, chopped

1/3 cup T-Sugars Cassonade Sugar

¾ cup T-Sugars Cassonade Sugar

⅛ teaspoon table salt

½ cup (1 stick) unsalted butter, softened

8 tablespoons unsalted butter (1 stick), melted and still warm

Equipment:

whisk

bowl

hand mixer

spatula

frying pan

toothpicks

wire rack

Cooking instruction summary:

Preheat an oven to 350F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.Prepare the crumb topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir until mixture resembles thick, cohesive dough. Set aside to cool to room temperature, 10 to 15 minutes.In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the Greek yogurt and mix. Stir in the flour mixture until just combined. Fold in the blueberries. The batter will be quite thick.Spread batter in the prepared pan. Top with the crumb topping. Bake until a toothpick inserted into the center of the cake comes out clean, about 60-70 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

 

Step by step:

Preheat an oven to 350F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.Prepare the crumb topping

1. Whisk sugars, cinnamon, salt, and butter in medium bowl to combine.

2. Add flour and stir until mixture resembles thick, cohesive dough. Set aside to cool to room temperature, 10 to 15 minutes.In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula.

3. Add the Greek yogurt and mix. Stir in the flour mixture until just combined. Fold in the blueberries. The batter will be quite thick.

4. Spread batter in the prepared pan. Top with the crumb topping.

5. Bake until a toothpick inserted into the center of the cake comes out clean, about 60-70 minutes.

6. Transfer the pan to a wire rack and let cool for about 15 minutes.

7. Remove the sides from the pan and slide the cake onto the rack.


Nutrition Information:

Quickview
636k Calories
9g Protein
29g Total Fat
87g Carbs
4% Health Score
Limit These
Calories
636k
32%

Fat
29g
45%

  Saturated Fat
15g
96%

Carbohydrates
87g
29%

  Sugar
45g
50%

Cholesterol
102mg
34%

Sodium
278mg
12%

Get Enough Of These
Protein
9g
19%

Manganese
0.84mg
42%

Selenium
23µg
33%

Vitamin B1
0.46mg
31%

Folate
103µg
26%

Vitamin B2
0.39mg
23%

Phosphorus
198mg
20%

Iron
2mg
16%

Vitamin B3
3mg
16%

Vitamin A
784IU
16%

Fiber
3g
12%

Calcium
97mg
10%

Copper
0.18mg
9%

Vitamin K
7µg
8%

Potassium
254mg
7%

Vitamin E
1mg
7%

Zinc
0.97mg
6%

Magnesium
25mg
6%

Vitamin B5
0.57mg
6%

Vitamin B12
0.29µg
5%

Vitamin D
0.64µg
4%

Vitamin B6
0.08mg
4%

Vitamin C
2mg
3%

covered percent of daily need
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Related Videos:

Beth's Blueberry Crumb Cake Recipe | ENTERTAINING WITH BETH

 

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