![]() I mean, how could glorious juicy blueberries in a sour cream cake NOT be delicious? It’s impossible. But this is the kind of cake that makes a perfect center piece on your breakfast or tea table and also delivers BIG on flavor. Not that you need me vouching for an Ina recipe, obviously. I can honestly vouch for this blueberry crumb cake. Filled with juicy blueberries and topped with a delectable streusel topping, it’s a guaranteed winner! Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.Jump to Recipe Print Recipe Ina Garten’s Blueberry crumb cake is an absolutely delicious tea-time treat. Sprinkle the crumb topping (streusel) over the batter's top, ensuring that every surface is covered. Pour the batter into the prepared pan and spread evenly. Alternately add the dry ingredients and the sour cream, starting and ending with the dry, mixing well after each addition. Add the eggs, one at a time, mixing until combined. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Whisk together the 2 cups of flour, baking powder, salt, and ground cinnamon in a medium-sized bowl. Toss the blueberries and the extra 1 tablespoon flour in a small bowl, and set aside. Grease and line an 8-by-8-in baking dish with parchment. For the Blueberry Cake Preheat the oven to 350° F. Place the mixture in the fridge until ready to use. Add melted butter, and mix until crumbly. įor the Crumb Topping Combine the all-purpose flour, brown sugar, salt, and cinnamon. If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments on my website ! Take pictures, tag me, and share them with me on Instagram or Facebook. To extend the shelf life, refrigerate the cake after a couple of days. Freeze for up to 3 months.ĭoes blueberry crumb cake need to be refrigerated?No, crumb cake can be left out at room temperature but make sure it is tightly wrapped or placed under a cake dome. Transfer the cake slices to an airtight container or freezer-safe zip-top bag. Do still toss the frozen berries in the extra tablespoon of flour.Ĭan you freeze blueberry crumb cake?Yes, you certainly can freeze this cake. Use them straight from the freezer, do not thaw them out first. Serve the cake while still subtly warm for the best flavor experience.Ĭan you use frozen blueberries in crumb cake?You can use frozen berries in this recipe.The parchment paper also makes it easy to remove the cake from the pan for easy slicing. Grease and line the baking pan with parchment paper to prevent sticking.Toss the blueberries in flour before adding them to the cake batter to keep them from sinking to the bottom of the cake.Chill the streusel until you are ready to use it - this keeps the butter cold until it hits the oven.Use room temperature ingredients (eggs and butter) for the best incorporation and a smooth batter.Lemon Blueberry Scones with Lemon Glaze.This blueberry crumb cake can be left at room temperature for two to three days or in the refrigerator for up to five days. Store this cake in an airtight container or keep it in its pan and tightly wrap the top with foil. Add one to two teaspoons of lemon juice and a tablespoon of lemon zest to the batter for a lemon blueberry cake.Swap the sour cream for Greek yogurt or buttermilk.Fold in the blueberries.īAKE - Pour the cake batter into a greased and lined 8x8-inch baking pan. Alternately add the dry ingredients and the sour cream, starting and ending with the dry, and mix until combined. Add the eggs, one at a time, beating well after each addition. In a large mixing bowl, beat the butter and sugar until light and fluffy. MAKE THE CAKE - Mix the dry ingredients in a separate bowl. See the recipe card for ingredient quantities. Unsalted Butter ( some softened and some melted).Small batch recipe makes the perfect-sized cake in an 8x8 inch pan. ![]()
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