blueberry crumb cake smitten kitchen

Deb this looks Delic! I didn’t have a round pan with tall enough sides so I baked it in a rectangular ceramic pan that is about 12×5 and it was perfect. It was gone so fast that no one seemed to mind serving from the pan. I covered the cake with Saran wrap, then foil, really just to give it structure to transport. Mix the I’m going to make this blueberry pie this weekend: I made it this morning and brought it to a 4th of July gathering and it was a hit! Sprinkle with prepared streusel. (I’m such a dork! This is SO good I’ve made it twice in the last week or week so. Another reliable and delicious recipe– thank you! Back now and had to do a taste test before taking it to a function this afternoon, and happy to report it is just as wonderful as I’d suspected. I made this for the kids and teachers on the last day of summer camp, because I’m a total kiss-up. My son’s girlfriend texted me today and asked me for “the lemon blueberry crumb cake recipe you made at Thanksgiving” because my son told her it was the best thing I’ve ever made. I will let you know if I attempt one of these alternatives. I made it yesterday and it is even better tasting today. Lucy The cake is almost gone, it is tender and just delicious. blueberry crumb cake Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a … I baked at 350, since I’ve never had luck baking a cake above that temp (yes, I have an oven thermometer; a requisite with my 60 year old oven). blueberry crumb cake Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a … This was AMAZING! thank you so much for sharing all of these ingenious recipes, deb. (The reason is that the cake batter is very thick. I don’t think they’d be too heavy at all in berry-ish sized chunks. Moving is always so stressful and in my case so un organised and rushed (every year for the past 3 years we’ve moved apartment) but you seem to be organised and still blogging which I think is a good sign :) Good luck with the final move when it happens and I hope that bath tub goes… sounds scary! Nov 2, 2014 - I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posti… 1 3/4 cups + 3 tablespoons). Will definitely be making this again! – subbed sour cream for the milk 1 to 1. Five years ago: Plum Kuchen There’s often some concern in baking about swapping an acidic ingredient (buttermilk or yogurt) for non-acidic ingredient (regular milk, soy or almond milk) because a leavener like baking soda needs an acid to activate and other very long-winded explanations, but as we’re using baking powder and adding an acid rather than taking one away, it shouldn’t be an issue. This is a great recipe, thank you! I had to add about 10-15 minutes of extra cooking time to account for the semi-frozen batter, but it still turned out fantastically!! Thank you so much for all your wonderful inspiration. Post navigation. Yum! I’ve actually made my blueberry crumb cake recipe in a 9 inch spring form pan. do you cook them? Does this help? No changes in recipe but I did use convection setting on electric oven. I baked this on a Tuesday night and brought it to work the next day. Thanks for another great recipe! The recipe is barely adapted from Smitten Kitchen’s Blueberry Crumb Cake . I followed it up with a vegan/gluten free version of your strawberry rhubarb crumble with my garden strawberries and my neighbor’s rhubarb and it was amazing!! I also will make any Maida Heatter recipe without question. blueberry crumb cake. I have a large rhubarb plant in my garden and I’d like to use it as the fruit in this cake. Must be my lucky day. It worked!! I like the beautiful new website design, however, I cannot figure out how to print a recipe easily! In the oven as we speak. I made it exactly as written, yesterday. You are so much calmer than I would be with a move situation. Thanks a lot! I made this cake, put it in the freezer and then defrosted it to serve a day ago. But the result was wonderful, and it’s even better today! The recipe for this cake comes from Maida Heatter’s Book of Great Desserts. temperature if covered with plastic or foil. My husband and I enjoyed some with wildly strong coffee on our flight home to Sonoma county today. Both versions are great. As I didn’t have enough blueberries I went with 50/50 blueberries and strawberries and the result was absolutely delicious. It looks delicious and I am sure will taste so as well, but when I followed the recipe as written it did not seem to produce the amount of crumb topping as yours has in the pictures. It’s a little more tart but this cake is (to me) on the sweet side. Now you post this, and I’m going to have to get some more blueberries so I can make it asap. Thanks, Deb! Hang in there! I again used 2 tsp. that I eat a blueberry muffin I think to myself, “this needs more blueberries.” This cake is everything yummy and so satisfying for summer. I used up some frozen blueberries I had stashed away, about 400g. I had too many sweet cherries for my husband and I to eat – this cake came to the rescue! But holy moley, this batter really is thick. I think next time I make this, I’m going to try an even larger quantity of b-berries. Made this and couldn’t wait to taste it! Thank you, Deb, for putting this in your newletter just as I was searching for ways to use up some blueberries we picked last week, I followed the instructions carefully since a I really really wanted the crumb topping to adhere so I could flip this out of the pan. I guess they might be watery? this and many other recipes of yours will be my go-to stress relief joints for this upcoming hellish semester. Recipes. This time is I used 3/4 of a quart of berries and it still was delicious. I should’ve majored in that. For anyone who’s interested, here’s the recipe: http://relache.hubpages.com/hub/Quark. Everyone needs a perfect recipe for blueberry crumb cake, or at least everyone who loves blueberries, cake, summer and making people happy with summery blueberry cakes. Or should I always stick with fresh? The whole family likes it. My 9 inch round cake pan was only 1 1/2 inch on sides. I love crumb cakes but always struggle with the crumb. The cinnamon in the topping was really nice and everyone mentioned the crispy top that they all picked off and ate first. I forgot to say that I put the butter for the crumble in the freezer for a few minutes and then grate it into the rest of the ingredients, so much easier than using a pastry blender or my fingers. Bake for about 40 minutes, or until a toothpick or fork inserted in the center of the cake comes out clean. We picked up a flat at a local farm and I wanted to used them in a cake. Mostly I kept it Heatter’s way not to change it for the sake of changing it as her recipes always work well. after quieting my poor college student conscience i finally decided to invest in a microplane zester, and as soon as the box hit my doorstep i was itching to grate something into a bowl. Unfortunately, they’re not exactly historical preservationists here, so when they make a new doorway, as they are for us, they look different. It works with any fruit. The thing is, I hadn’t even loved it that much. Trying this tonight. also great with either blueberries or mixed raspberries/blackberries. Thanks Deb! I have been looking for a recipe like this for years, with the perfect topping and moistness, thanks for sharing this great recipe! I can’t believe what a hit it was. Muffins should aspire to this. I thought I had a lemon but didn’t, so some orange zest was fine. Made a half batch in a 6″ round pan and it came out great! It turned out perfectly. Prolly needs to reduce it further!!!). Yet a third or fourth time making this recipe and it hasn’t disappointed. I have made this cake 4 times already and have shared it with 3 friends who are now making it regularly too. You never fail to provide me with a cake recipe for the weekend. This cake was delicious and so easy to make!! Jacob and I share a birthday – have you started planning the cake yet? Courtney — I think they could be tasty here. If I drain them really well, perhaps dust them with a bit of flour, is there any reason it won’t work? I just added milk, eggs a bit of sugar and vanilla and baked it up in a shallow baking dish. I’m making it to take away next weekend. I think I’ll put it on the menu for our next brunch. spring form which was perfect for serving. Since in the part where we live we dont get fresh berries i made this cake using a blueberry pie filling and it was awesome, Im sorry,half of my comment wasnt posted. in your recipe repertoire. Oooooh, this looks so yummy. The streusel will seem moist but when it bakes, it will both become crumb-like and adhere well to the cake, so you lose very little when you flip the cake out of the pan. Blueberry Crumb Cake Adapted from Smitten Kitchen; makes one 8” round cake. For the topping: I mixed the chopped walnuts into the butter/flour mixture and added about a tablespoon of white miso (inspiration from a Bon Appetit recipe) which was really delicious and is a great trick to add a little bit of oomph to a sweet baked good. Confectioners’ sugar, for dusting (optional). I used a springform and that was fine, and am trying a 9×13 pyrex baking dish to make it easier to serve at a pot luck. Ohhh…and fresh raspberry blows the blueberries out of the water (and so does blueberry peach, strawberry peach, plain peach or nectarine – even a mixed berry version). I’m not a streusal fan (just too sweet for me), so I left it off, and I decreased the sugar to 1/4 c. granulated + 1/4 c. light brown. I made the cake and posted it on my blog with credit and link back to you. This was so easy, came out perfectly. Bonnie herself is there everyday, an is not only one of the friendliest New Yorkers you’ll meet, but she knows almost everything about cookbooks. On a side note, Nom Nom Paleo linked to your recent pickle recipe this week. Possibly stupid question… Wouldn’t flipping the cake out of the pan result in the streusel/ topping being on the, um, bottom? (Plus, also, this dude I married has a big round birthday this month, and requires cake.). Thanks for another wonderful recipe!!! Do you have any other favorites from this book? I think the cake came out a bit heavy and dry, which is probably due to the scarcity of blueberries. Perhaps the people completing the renovations on your new place would be inspired to work faster if you plied them with this lovely creation? Next time, I want to try to use buttermilk instead of milk. Nice and fruity—-and very generous with the fruit I may add. That cake looks amazing! My friend’s mom’s recipe has the same recipe for the batter, but your topping is so much better! A cinch to make! Thank you! Delicious and the taste gets better each day after being baked. Anna — I don’t generally recommend premaking batter because the baking powder begins to work fairly quickly after being mixed, and won’t be as potent in the morning, plus the blueberries will leak a lot of liquid, possibly leading to a mushier cake. a little more flour maybe? Not too sweet. This recipe is an absolutely a keeper. -Upping the blueberries to the full pint was good advice. Made this tonight for my dad – we loved it! inches. Replaced 1/4 cup of the flour with almond flour for more almond flavor and a little more tender crumb (since I tend to over-mix) And it tastes soooo good! Long-time lurker and recipe-user here, but this blueberry crumb cake NEEDS a review. Oh, and I like to beat the zest in with the sugar, whose grittiness will help release the most oils and flavor from it. I had never made it, until I was inspired to do so by Deb Perelman at Smitten Kitchen. I used butter in the topping, but replaced the butter in the cake batter with olive oil, replaced half of the flour with whole wheat, and used oat milk instead of dairy because it’s what I had. I have a bunch of raspberries looking pitiful in my fridge and was just wondering what to do with them before they walk away on their own (besides breakfast bars, we have already done that his month). But, wait! Made this with a few adjustments based on what I had on hand and it came out so, so well. Should I add more flour and sugar? I’ve only made it with frozen ones and it worked great but did trquire 10ish more minutes of baking. Well worth however long it takes…and a deck also????? It is so very good. Most importantly, the streusel on top was the streusel of my dreams — I somehow had exactly one last slice left two days later, and it was still perfection. Cake: 1 1/2 Cups whole wheat flour (Smitten Kitchen calls for 1 3/4 cups all-purpose flour) 2 Teaspoons baking powder 1/2 Teaspoon salt 4 Tablespoons unsalted butter, softened 3/4 Cup granulated sugar Zest of 1 lemon (I used a microplane grater/zester) 1 large egg 1 … Prepare the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Or is it supposed to be 5 teaspoons of flour, which would weigh 15g? A+ recipe! Adapted from Maida Heatter’s Book of Great Desserts. I was nervous about turning it out of the pan, but nooo problem, there, thank you parchment paper. However, i do find the crumble way too sweet (and i have already halved the amount. I made this for brunch several months ago and the guests are still talking about it when I see them. 8 or 9″? Thank you, this recipe is a keeper. but my hips are not so happy :-( A very fine, scrumptious cake, which I immediately shared with a friend w ho had dropped by to visit. Bet it would be great with other fruit as well. Bonnie slotnick! My suggestion is to tell those renovators in your new apartment that if they hurry up and finish, you will have homemade blueberry crumb cake waiting for them…chances are you will be able to move in on time! Dust with confectioners’ sugar, if using. In a large mixing bowl using an electric hand mixer, cream together the softened butter and sugar for two or three minutes. Nevertheless, loved this recipe (esp how it only has 110g of butter for the cake+Crumble!!!). I have also done this with Deb’s left-over apple cake and the results are wonderful. I’m making lunch for friends with a new baby on Sat., and this will definitely be on the menu. This cake was delicious! I did dust the cranberries with a small amount of flour to help with more even distribution. I have quite a sweet tooth and I felt the sweetness level of the overall cake (with halved sugar in crumb) was perfect this recipe is a keeper . I think this would also be good for a breakfast cake. The only time the topping wasn’t perfect and with a gorgeous little crunch, was when I covered it with Saran overnight, because I was taking it somewhere. Thanks! right now I’m making the lazy pizza dough for dinner tomorrow. So I tried that here and it worked great. Next time I might do 1.5 times the amount for extra crumby goodness. Just made this. Just like the photo. I didnt have lemon zest so I added a splash of lemon juice. Worked like a charm. What a yummy cake! This crumb recipe is the closest I’ve found. And it’s so easy! Prepare topping mixture by combining flour, sugar, cinnamon and salt, then cut in butter with a pastry blender or fork, until the mixture resembles coarse crumbs. Many thanks! I saw this cake by Smitten Kitchen back in July and knew that my husband would love it, but waited till the weather got warmer and blueberries were more reasonable, otherwise it’s one very extravagant cake! It might be a tiny bit tight in an 8-inch, so put a tray underneath lined with foil the first time you make it, just be safe. Thanks a million! Will there be problems with the rising of the cake batter or the taste. I made a simple icing with confectioners sugar and milk and drizzled it across the top, just to be decadent, and used a half and half mix of toasted almonds and pecans because I had those on hand. Although the berries do not need the flour coating to keep them in place given the thick batter, the spices really enhanced the flavor of the blueberries. We preferred this version. Thanks! most of my baking is usually done at 350 i am kind of scared to bake it at 375 have you ever made this crumb cake at 350….. Have you tried Dorie Greenspan’s Blueberry Crumb Cake (from Baking)? So good! I added freeze-dried corn powder to the cake batter flour mixture, about 40 g. It was delicious! It wound up being done in thirty minutes instead of forty for me, but probably because my oven is often a little on the hot side. I didn’t change anything else, just swapped buttermilk for the milk. I have made this before with a regular round oan that you have in the directions, and it was amazing! Might even rival the Summer Strawberry Cake. so thaw and drain maybe? I also added a handful of sliced almonds to the crumb topping and omitted the walnuts. Thanks Deb! Tamar — I would say that it makes about, maybe just shy of, 1 cup of streusel. I make this yesterday and it was delicious! Also, need to add that I had to disable my ad block add-on on my web browser (Firefox) so that I could even see the icons, including the printer icon, in the first place. used a spring form pan, pecans instead of walnuts, and buttermilk instead of milk – perfect! (@jerk_nugget) on Instagram: “i made this #lemon #blueberry #coffeecake to go with #brunch this morning, and i'm glad i did.…” What a treat to make this cake to thank our family for a beautiful stay. This is fabulous cake! Delicious. Just baked the cake and it is delicious even though it fell a bit in the middle. cake 2 cups minus 1 tablespoon (240g) all-purpose flour I’m waking up early tomorrow to make this again for the eight 12 year olds who are sleeping over here tonight! Any tips? what can I substitute for egg. I am definitely trying this out next time I get chance to do some baking! As long as you know where to find a bottle of wine and a corkscrew, you’re good! In part because, wait, didn’t summer just begin (NYC schools go to essentially … :) We demolished it. thanks again, this one’s going in my permanent recipe box! It’s next in line. Talk about DELICIOUS! The rest is downstairs in the fridge but I can hear it calling to me from the fridge!! Add the dry ingredients The main difference is that Betty doesn’t include lemon or vanilla in hers. Recipes, Tips. I love the way you write! I hope that helps. The pan was too wide for the thick batter and didnt spread enough. In a medium bowl, whisk flour, baking powder, and salt until combined. This recipe is easy, amazing and versatile for all seasons! I like baking crumb cakes for my family and have been wanting to do something with blueberries. Was thinking of making cranberry orange…do you think it will need any other tweaking? I baked this in a 8×8 square baking dish and it took 60 minutes before a toothpick inserted in the center came out clean. One day decided to put in a I made it this morning! What size round pan do you use? This is a “do again” recipe. This is one cake I make over and over, never changing a thing because it is perfectly scrumptious every time. Everyone loved it. The first time, I followed the recipe exactly, but the second time, I reduced the sugar by 1/8 cup in the topping and 1/8 cup in the cake batter and baked in a 9 X 9″ square. Or removing the cake with parchment? Is there any way one could use blueberry pie filling in this récipe? Do ahead: Cake keeps covered with plastic or foil at room temperature for three days. This looks delicious but I’m noticing a lack of huckleberries(!) Thank you Smitten Kitchen! Used the maximum amount of blueberries by weight – 450+ grams. Yes, or coconut oil or a vegan baking “butter.”. I am not really a baker, but this looks so good I have to try it. What is it about crumbs that add that special ‘eat me’ touch? I used almond milk with no problem. I substituted some very ripe white nectarines for the blueberries and added some nutmeg instead of the lemon zest. Mary-Marshall — I think it could, actually. Not sure if the ratio of berries to batter increased baking time. Maida is a goddess in my book. Leah — I’ve read that and it fascinates me. Aug 25, 2016 - blueberry crumb cake, a food drink post from the blog smitten kitchen, written by deb perelman on Bloglovin’ More information Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a peeling, b My daughter declared it ‘ the best dessert I have ever made- even better than chocolate peanut butter cake’ (blasphemy perhaps?). Wowza! It’s such a great recipe! After a particularly disappointing cafe-purchased crumb cake (if you can even call that soggy mess on top a crumb), I decided I had to make my own super-crunchy crumb cake at home, so of course I turned to Smitten Kitchen. http://smittenkitchen.com/blog/2014/07/blueberry-crumb-cake/. I think I would have gotten a marriage proposal from my boyfriend had we not had guests at the dinner table. PS – I also just made your small/intense chocolate torte, from the book, for my husband’s birthday and it was spectacular. I love how quick it is. I just want this; it is SO good! Looks beautiful. thanks so much! Hi would I found this recipe and instantly fell in LOVE! rated it 1,000 on a scale of 1 to 10. But I think you could melt it. I’ll report back), I’m also completely geeking out that Deb “liked” my photo of this cake on Instagram. This looks like the delightful blueberry “coffee cake” my grandma used to make and serve after church service on Sundays. – with frozen blueberries (close to the highest measurements listed in the recipe) I will be making this many times. This looks like it would certainly help with those stress levels. Blueberries and cake? While on the topic…do frozen berries work well for baking? It turned out to be more like a buttery solid topping than a streusel. I didn’t have lemon so I substituted lime. Hope you’re all settled into your new place. Will definitely make again. Spring form pan.. et voila.. no more falling crumbs. Wonderful! I looked at other recipes for similar sized crumb cakes I’ve made from you in the past and they seem to have a lot more flour. But I managed to fold it together, flatten it in a pan, and 60 mins later (due to frozen berries), it was the perfect winter pick-me-up. You might also like this strawberry summer cake if you have an excess of strawberries. I didn’t read through the recipe well enough and had batter in pan without mixing in the blueberries……so put them on top of the cake. This cake is absolutely delicious! Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a peeling, black bathtub that looks like the kind place you’d find a horror movie victim — that it might not happen. This looks lovely. Both groups complain about “watching carbs” and will not eat whole cake so thinking about making as muffins or in two loaf pans? However, my topping didn’t come out to nearly the amount yours did in the picture. It makes it easier to slice, especially at a brunch or potluck. Why can’t all cakes be like this, never had a cake with streusel before. Didn’t read through all the comments but wanted to say we love this cake for breakfast at my house and I use a 9 inch springform pan for baking so I don’t have to turn it out. Must go ! Susanna — I’d use an 8×8 or a 9×9. I made this yesterday and it was delicious. She took home 1/2 the cake. We have the BEST blueberries in the world–wild, bursting with sweetness, the size of petit pois, “raked” in a back breaking process to harvest them in perfect condition. I suggest you put the crumble back in the refrigerator until ready to use. 1 1/2 inch on sides stopped by my coworkers, my topping didn ’ t be competing a! For that long, run the knife along the edges before flipping onto a plate able to a! A totally not fancy building ) with mahleb instead of baking important sleep... 4 more of your pineapple upside down cake in a 8 inch and had enough batter for days. T see why not was subbing in brown sugar in the Kitchen was wondering if ratio. 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It supposed to be making this cake to thank our family for a full slice know calorie... Move and thanks again for the thick batter so there was no risk of crushing crumble...

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