WHAT IS A CRUMB CAKE RECIPES

BLUEBERRY CREAM CHEESE CRUMB CAKE | JUST A PINCH RE…

Blueberry Cream Cheese Crumb Cake | Just A Pinch Re… image

Yum! This blueberry crumb cake is delightful. The cake is dense and slightly sweet. You get a great surprise when you bite in and taste the cream cheese and blueberries in the middle. The crumb topping adds a little crunch. This will be great for breakfast, brunch, or even dessert if you don't like overly sweet desserts.

Provided by Patti Rahilly- Jones @patticake1057

Categories Cakes

Prep Time 30 minutes

Cook Time 1 hours

Number Of Ingredients 20

Ingredients

FOR THE FILLING
2 - 8 - ounce blocks of regular cream cheese
1/2 cup(s) granulated sugar
1 teaspoon(s) pure vanilla extract
1 large egg
FOR THE CAKE:
3 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) (1 stick) softened unsalted butter
1 cup(s) granulated sugar
4 large eggs
1 teaspoon(s) pure vanilla extract
1 cup(s) sour cream
1 pint(s) fresh blueberries
FOR THE CRUMB TOPPING:
3 tablespoon(s) cold butter
1/4 cup(s) all-purpose flour
1/4 cup(s) granulated sugar

Steps:

Grease a 9 x 13 pan and pre-heat oven to 350. For the filling, beat together cream cheese and sugar.
Once creamed, add vanilla and egg. Set aside.
For the cake, in another bowl combine flour, baking powder, baking soda, and salt.
In a separate bowl, cream together butter, granulated sugar, eggs and vanilla.
Add the flour mixture alternately with the sour cream into the wet batter until well blended.
Pour half the batter into a well-greased 9x13 pan.
Spread the cream cheese filling over the batter.
Place about a pint of blueberries, I use a little more, over the cream cheese mixture. Cover the cream cheese layer with remaining batter.
For the crumb topping, using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.
Sprinkle the crumb topping over the top of the cake. Bake in a 350 oven for 55- 60 minutes. Test in center with toothpick. DO NOT LET THE TOP GET BROWN! It will be overbaked and dry!
Let cool, cut and enjoy!!

BLUEBERRY CRUMB CAKE RECIPE | INA GARTEN | FOOD NETWORK

Blueberry Crumb Cake Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 48 minutes

Prep Time 8 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Steps:

For the cake:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel:
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.
For the cake:
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. 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.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

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