Friday, December 07, 2012

Blueberry Crumb Cake





Less than 3 weeks have left until Christmas! I've already started planning my list of must-bake holiday desserts. Although this blueberry crumb cake is not a Christmas dessert, it's always nice to have a crumb cake for breakfast. 

Ok, this cake is really delicious but there's one bad thing which you might have already noticed. 

Why did my blueberries sink??!  I was quite shocked after I saw such a result. Well, it didn't really matter because it tasted good anyway, but that's strange. I was trying to guess why this happened. I did everything correctly except for... flouring the blueberries. I don't know if this could be a cause but have any other idea. So if you decide to make it, I recommend to FLOUR the blueberries.

 

Blueberry Crumb Cake

 

Recipe from food network.


For the streusel:
1/4 cup/50g granulated sugar
1/3 cup/70g light brown sugar, lightly packe
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 stick/113g unsalted butter, melted
1 1/3 cups/167g all-purpose flour 

For the cake:
6 tbsp/85g unsalted butter, at room temperature 
3/4 cup/170g granulated sugar
2 extra-large eggs, at room temperature
1 tsp pure vanilla extract
1/2 tsp grated lemon zest
2/3 cup/150g sour cream
1 1/4 cups/156g all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup fresh blueberries (I used frozen)
Confectioners' sugar for sprinkling (optional)

1) Preheat the oven to 180 degrees C. Butter and flour a 23cm/9-inch round baking pan.

Make the streusel:
2) Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

Make the cake:
3) Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. 

4) In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

5) Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. 

6) Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.


3 comments:

  1. Hi!!!
    It's Alba, from Bilbao (Spain)
    This cake looks delicious!!And I have to say you that your blog is beautiful, and with good recipes!! I follow you!!
    Kisses!

    ReplyDelete
    Replies
    1. Thank you so much for a lovely comment, Alba! I am very happy that you like my blog, hope you'll find your favourite recipes here!! :)

      Delete
  2. thanks for share.

    ReplyDelete

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