blueberry crumb cake smitten kitchen

Sara — I am pretty sure soy or almond milk would work well here. I’m obsessed. I made this cake, put it in the freezer and then defrosted it to serve a day ago. I’ve been happy with it, but I might have to make sure by trying this one. This is SO good I’ve made it twice in the last week or week so. I’m a little confused about the amount of flour to use though! Thanks muchos. Served directly from the dish, the cake came out easily from the pan. It was yummy. Deb, I’m making this now for the 3rd or 4th time – this time as mini crumb cakes, I’m sure they will be just as good! I’d add more flour, necessarily sugar, unless you find it not sweet enough. 1/2 teaspoon table salt I’m waking up early tomorrow to make this again for the eight 12 year olds who are sleeping over here tonight! Oh, its just great. awesome possum! I made this yesterday and it smells amazing… I didn’t change anything and flowed your directions to a t. the dough for the crumbs felt pretty wet and the crumbs ended up meeting over the cake… any suggestions for next time? Also — your glass storage jars are beautiful! 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 … This cake was delicious! This cake is so fabulous and seeing it on FB masked me want to make it again! I wouldn’t change anything – except for maybe trying it with peaches, raspberries, nectarines, pears etc., etc… You get the idea :) Thank you so much. Cut the cake sugar to 1/2 cup and used 1 cup all purpose white and 1 cup pastry wheat – all’s well with that combo. Save my name, email, and website in this browser for the next time I comment. thanks, deb, as always! I made it today because my family came over for tea. Thanks for another great recipe! So so easy and so so 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. The pan was too wide for the thick batter and didnt spread enough. crumb topping 5 tablespoons (40g) all-purpose flour 1/2 cup (100g) granulated sugar 1 teaspoon ground cinnamon 4 tablespoons (2oz) unsalted butter, cold-ish pinch of salt. Hi Deb! You are so much calmer than I would be with a move situation. Used 1/3 AP flour 1/3 cake flour and 1/3 almond flour. I used almond milk with no problem. I made this with Apple’s cut about the size of blueberries. Made this cake as written and weighed out all the ingredients for the topping but the crumb seems to have melted! Many many thanks Deb. Yes Robert, Put them on after smoothing the batter, then bake. It’s such a great recipe! Heatter recommends 2 cups, but the pints I buy at the market often have 2 2/3 cups in them, and I use them all. peach blueberry cobbler. This cake is wonderful! How would I print it? 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). Can’t wait to try this! Oh my goodness, my whole kitchen was filled with the wonderful smell of this cake! I make this cake all the time, and just brought one to dinner at a friend’s house…made with the wild blueberries we brought home from Maine. she was able to get me 2 hard-to-find books in less than 5 days. Worked out really well! It’s winter down under with plenty of strawberries, so I was hoping I can sub them for blueberries! Holy cats, this cake was so good that it didn’t even matter that we only had half of a lime for zesting and that I forgot the vanilla. ), I did scroll through and could not find my answer….. since it looks wonderful in square cut pieces, could this be made in a square pan? I will use this recipe again for sure! Amazing recipe, and I think it’s probably close to impossible to mess it up. Jun 10, 2019 - 8,174 Likes, 78 Comments - smitten kitchen (@smittenkitchen) on Instagram: “Everyone needs a perfect recipe for blueberry crumb cake, or at least everyone who loves…” I added chopped walnuts. Thanks, BUTTERMILK by all means! This is another huge winner! I stopped in there a few years ago {it’s almost always closed when I pass by there in the morning or early afternoon on the way to my office, so I was thrilled that I could finally see the inside} and chatted with her as I wandered around, admiring the gorgeous displays and oohing and aaahing over all of the beautiful rare treasures. I work at an olive oil store and we like to suggest cake recipies to clients that use olive oils. 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. (At least most of it) I baked at 190C (writing from Sweden :)) is there any adjustment I should make next time or just make more of the crumb?? Blueberries are clumps of jam-like bursts of sweet blueberry. I made this at my parents’ using their springform pan. The only thing I changed was baking it in a square 8×8 pan and it worked perfectly!! Jun 17, 2020 - 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 p… As a side note, for all the readers wanting to use buttermilk because they have some left over, I’ve discovered that you can make quark cheese with buttermilk. I’m tattooed if you ever leave. Probably no need to defrost them. Your timing is perfect. Could I substitute or add lemon juice? I made it this morning! My husband said he could eat in place of dinner tonight. December 9, 2014 by deb Jump to recipe, comments. Elisa — It’s a scant 2 cups, but I know if I’d said that, specifics would be requested so instead you can just measure 2 cups flour and take out 1 tablespoon. 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. Thanks! I’ve made this recipe twice so far (and doubled it each time). I suspect this will be no different. This makes great muffins – I have a long commute so eat in the car. of butter. I had some gorgeous white nectarines in the fridge so I sliced up a few and added them to the blueberries (I only had about 1.25C of blueberries on hand so the math worked out.) There’s as much butter in the cake as there is in the streusel, which I see as a sign that Heatter had her priorities straight. Bet it would be great with other fruit as well. Can I sub whole buttermilk for the whole milk? vanilla, and this third time was my favorite so far. I used my 9-inch springform pan. Mine had under 2 cups in it. -I cut back the sugar by about 20% in both the topping and the batter, and the cake was still sweet and lovely. Instead of using all blueberries, i used up my mum’s leftover homemade blueberry compote! Thanks, Dear Deb, I also used light coconut milk for the milk in the cake. I still think your rhubarb big crumb cake is one of the best things I have ever made, nothing can compare to that crumb to cake ratio. And it tastes soooo good! I substitute goat milk yogurt for sour cream or certain cheeses you call for, and using the same ratios of gluten-free flour has worked every time but one (maple bacon biscuits…way too dry and crumbly). Are you missing some liquid here? The cake is delicious, but mine had some sinking, just off center, rather like a two-inch crease. Is there a substitute; for example, diluting heavy cream with water? I didn’t change anything else, just swapped buttermilk for the milk. Hi Deb, I absolutely love your web site and ALL your recipies……..I’m making this blueberry crumb cake Yum….can you substitute olive oil for the butter? This looks beautiful, and with the last of the summer berries coming in, I can’t wait to get to it! An added bonus is the crumb topping is virtually identical to the crumb topping my mother used to use on her Dutch crumb peach pie. When do you put the crumbs on? They don’t mention baking times. Without using up too much ink…). In my belly, on my tongue, it needs to happen! Not sure if this went through – got an error message – so please forgive if it posts twice. It’s in the oven now. The archways are GREAT ( I had them in my last home) too- instant “personality”. I think I ate 3/4 of it myself! Thanks once again Deb! I didn’t look closely at the string of icons because I don’t do twitter or Pinterest and my brain must have assumed all the icons were related to social media. I have also done this with Deb’s left-over apple cake and the results are wonderful. Even my brother who can usually take-it-or-leave-it when it comes to desserts (madness, I know) enjoyed it. I brought this cake to a friend’s house on Friday and everybody loved it! Used almonds instead of walnuts. Add egg and vanilla and beat until combined. Walking in there is like walking into quickly vanishing NYC you see depicted in movies and I hope if you’re visiting this summer, you don’t miss a chance to stop in. Considering all the rave reviews, it doesn’t seem she’s missing anything. However it somehow ends up too soft and moist. Cake always makes things better. I posted last week on this perfect cake, then found a pint bag of sour cherries in the freezer. Just need to work out how to incorporate the elderflower – maybe replacing some of the milk and sugar with an elderflower syrup? Would the topping stay crunchy if frozen? It’s actually a little less sweet than I anticipated, which may be because we are out of powdered sugar. Yum! I love this recipe! Just baked the cake and it is delicious even though it fell a bit in the middle. blueberry yogurt multigrain pancakes. I’m using a spring form pan so I won’t have to flip it. The cake is best on the day it is baked, but it will have a more moist texture after that first day. Thanks for sharing such great recipes! i made this yesterday for brunch and oh gosh…it was/is SO GOOD. oh my — this is such a delicious cake. My father-in-law, who is not prone to gush, said, “This is probably the best coffeecake I’ve ever had.” I concur! Let cake cool for 20 minutes. Thanks soooooo much, Barbara. Aug 9, 2014 - 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 p… It sounds amazing. I love your website and your recipies! Eeeep! ... homemade irish cream cookies how I stock the smitten kitchen Archives Any chance I could make this with cranberries?! First as written. I made this last night and took it to work today. It was lovely after an outdoor, summer dinner and also as breakfast the next day! It just seems to make so much sense. Do you think it would work with sour cherries? I think I wanted to make sure it fit in a regular cake pan because I know more people have them (in the US) than springforms. So yummy!! Just made this today for a family gathering (Easter) and it was quite a hit, the entire cake was eaten! I used 3 x 125g punnets (375g) of blueberries but as the recipe suggests, you can use even more if you wish. This recipe is easy, amazing and versatile for all seasons! I added freeze-dried corn powder to the cake batter flour mixture, about 40 g. It was delicious! It makes it easier to slice, especially at a brunch or potluck. the only change i made was just to use regular salted butter because i can’t be bothered to buy unsalted butter. Each time with a different variation, which often includes an assortment of berries. I’d by dying right now, definitely not making blueberry crumb cake. a nice surprise. This crumb cake was a multigenerational hit at a summer family party. A definite keeeper. Kind regards I don’t think they’d be too heavy at all in berry-ish sized chunks. Just made this with freshly picked stella cherries and it is fabulous! I have made this cake 4 times already and have shared it with 3 friends who are now making it regularly too. Now to try this one, which reminds me of the Polish apple cake recipes my mother used to bake, with more panache! This is one cake I make over and over, never changing a thing because it is perfectly scrumptious every time. I made this today in Maida’s memory since she passed away, at 102 yrs old, yesterday. ), This is exactly what I want to make today. A+ recipe! Amazing! Hey Deb! I can’t wait to try the recipe with other fruits now. cake 2 cups minus 1 tablespoon (240g) all-purpose flour I made one goof. It’s a thick batter so there shouldn’t be an issue of leakage. I also used a 9 in. Good Luck. This recipe is perfect. I’ve made it twice. The thing is, I hadn’t even loved it that much. 24 hours later this sucker is gone between the two of us. After purchasing some of the above, I made this blueberry crumb cake. Didn’t even bother to turn it out of pan, just cut and served it from there. I can now go on to daydream my way through the last couple of hours of work. Next time, I want to try to use buttermilk instead of milk. I’m not sure that it’s 100% necessary to pre-roast them here, but it WILL give them a better final texture. In reading the comments, I see the weight on the flour in the streusel was wrong. It works with any fruit. :). Cookie. I’ve made this twice in the past week–once exactly as written and once without the blueberries and lemon zest (for my daughter). My fiance will love this cake! P.S. This looks delish, it will be made this weekend! Shafna — I haven’t made them as muffins but these two commenters have. I love using the metric measurements, so much more exact! Perfect recipe, turned out very well with the 455 grams blueberries and walnuts. (Since I just picked a ton of garden huckleberries, I’ll use those instead.). Thank you, oh recipe goddess! The texture is so incredibly fine! The recipe caught my eye on The Smitten Kitchen blog, and with some friends coming over for dinner last night, I had an excuse to try it out. I’d made the cake twice with egg and this time it was even better! I have been making this recipe since I was a little girl. Courtney — I think they could be tasty here. Ugh.). I pull them out before the coffee starts, warm them up in the toaster oven, and head out to face the early morning Denver traffic. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. Post navigation. Just made this (again) but this time I doubled the streusel. I got pretty annoyed at how difficult this was to stir once I added 3 cups of frozen berries and the whole thing basically turned the consistency of hard-frozen ice cream. The batter turned purple, I freaked out a bit, but the baked cake looked fine. First published July 31, 2014 on smittenkitchen.com |, lemony yogurt loaf cakes with blueberries, Burst Tomato Galette with Corn and Zucchini, http://www.shockinglydelicious.com/dorothys-fresh-blueberry-pie-recipe/. The first time because I didn’t read the instructions correctly. I was wondering if it is possible for you to include temperatures in both Celsius and Fahrenheit in your recipes? We moved last fall and have discovered DELIGHTFULLY that we have four blueberry bushes lining our driveway!!!!! Wow, Deb! Cake: I used buttermilk and it was delic. I didnt have lemon zest so I added a splash of lemon juice. I’m so excited. I thought the batter might spill over the sides as it baked but it didn’t. You stated you made the blueberry cake three times that week. ? I’m making this right now with blackberries from the backyard! Thanks a million! Aug 11, 2017 - I am completely and utterly failing at having a low-key, lazy summer. I had to giggle when I inverted the cake onto a plate. Usually half the pan with rhubarb, and half the pan with whatever other fruit I’ve got because I don’t have enough rhubard for a whole pan (from my neglected plants in the back yard.) 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). Nothing that 48 hours can’t sort out, right? I could use a piece or two or five of this cake right now! xo, cheyenne. I have made your cake several times, and almost every time someone says it’s the best cake they have tasted. They are smaller and according to CI are better for baking. Anyways, congrats on your new house! Turned out wonderfully! Thanks, Deb! You might want to check out the comment guidelines before chiming in. Mine took a solid hour to bake, but it was perfect. Both versions are great. And would it still be a 1/2 cup? PS. Moist and so chock-full of blueberries. Deb, I bake by weight (all your fault Deb!) LEAH Aug 24th comment WHAT site did u find the cookbook for $4.oo PLEASE SHARE THAT INFO…. I’ve been telling everyone about it, how delicious it is and how easy it is to whip up. blueberry crumb cake. *brain explodes with confusion*, P.S. I can’t wait. Still came out of the pan perfect. Not a piece left over! I have made this cake twice so far. Definitely. I made it exactly as written, yesterday. Mix the I look forward to making it again! (skim is fine; original recipe calls for whole), 1/2 c. I shared it at work, and I think I may get a raise because of it. How can I resist. btw Deb, buy the blueberries now in season and on sale, and put them in the freezer. Unforgettable! Thanks! The only change I made was subbing in brown sugar for the granulated in the topping, though it’s good both ways. ive done so many over the years and i recommend your book and blog to everyone, One of my favorite desserts; a true classic. 3/4 tsp baking powder Confectioners sugar, if using, after it defrosts. time. I think a couple of chunks of this cake, and one of those bourbon slushies should get you through the move just fine. My son’s girlfriend is dairy free. I will be making this many times. For those who wondered about whole wheat flour, I have been using a mix of half white and half whole-wheat flour for all my baking lately and I don’t even notice a difference – this cake was no exception. Delicious. Mary-Marshall — I think it could, actually. Everyone loved it. “Stress Level: Hip Flask” should be a band name. the softened butter, sugar, and zest until light and fluffy. I made it in a 9 inch springform pan. We’re heading to Maine in a few days, where we have some wild blueberry land that is just dying to be harvested and turned into this cake (and a million other things–think pancakes, smoothies, pie, . I think this is because of altitude differences where I live. Well it made the most lovely layer of blueberry topping under the crumbs. I used buttermilk instead of reg milk and followed the rest of the recipe exactly. But I think you could melt it. Delicious! I don’t bother dusting the berries with flour, as she recommends, because it’s not necessary to keep them from sinking here. The fruit is moist but not wet. This is my new favorite summer cake! Second time without lemon zest but with 2 tsp. I also used a little whole wheat flour. No matter what I seem to do the crumb topping is always dry. The streusel was declared the best I made by my wife-I will use this proportion for all streusels going forward. I think I will make two cakes-one with blueberries bad the other with cherries! Thick batters keep fruit in place.) Oh and I cooked it in a parchment-lined 9-inch springform pan and it couldn’t have released more easily. I am sure it still tastes wonderful, cant wait to try it, but I have no idea what went wrong. blueberry crumb cake. The thing is, the cake is moist, unless it’s basically uncovered that moisture is going to soften the crisp topping after some time. Glad you’re enjoying the cake! 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. Thanks for providing great accessible recipes for home cooks! It was sooo good! ), and try out this cake.. And might I say – HOLY COW. Thanks for the great recipe! And I’ve made another this week, just for us, because it’s so much more enjoyable to deal with life’s — or at least real estate’s — uncertainties over cake. Not too sweet. Which is the one you prefer, or which one is more decadent? i never comment , but i just want to say i love your recipes, they always come out great , your book is the one i go to when i have people over. I made this cake 3 times, in 9×13 pans, and it was demolished each time. Yes, don’t care for saran wrap on cakes. Cool. Cherries instead of blueberries :-) Loved the cake by the way. i hope moving is going … better than you expect? So I tried that here and it worked great. I also don’t bother sifting the dry ingredients, in part due to laziness and also because while in some cakes, sifting is an important part of yielding a delicate crumb, this cake, where the hallmark crumb is moist, plush and heavily decked with leaky berries, we’re not angling for delicacy. Delicious, I made this with my 9 year old daughter today…she was on topping and lemon zest duty ;) the topping came out more crust like than crumb like but it did not detract from the overall yummyness! Must go ! Can I substitute unsalted margarine for butter? FYI, I made this with frozen berries which I defrosted and drained and then used the liquid in place of milk as I needed this to be dairy-free. I baked this cake friday and handed out slices to all who stopped by my home. Cannot wait to make this for my blueberry adoring son’s birthday! On it’s own, this blueberry crumb cake makes a great dessert or a decadent pairing with your morning coffee. Definitely. I think cakes like this are best with fresh fruit. This looks like it would certainly help with those stress levels. 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. I’m excited to try out this recipe soon :), hi deb! I made this to accompany Mother’s Day brunch this weekend and it was loved by all. Coarsely chopped the cherries after pitting and dusted with a little flour to soak up some of the juice before mixing them in. also, my hand mixer died so i used a potato masher instead ;), i put a glamour shot on IG: The blueberries are ripe RIGHT NOW! Susanna — I’d use an 8×8 or a 9×9. http://smittenkitchen.com/blog/2014/07/blueberry-crumb-cake/. Yum! 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. Thanks! Love it, and it’s so hard to find in a store where I am. I am new to your website…Question: What is the best way to print the This is no exception and I’m one of those foodie types with a huge perfectionistic streak in the kitchen. I also made the Egg Salad with pickled celery. For breakfast?! Previous post: blueberry crumb cake. Got blueberries from farmer’s mkt, expensive but much better flavor. Just made this and it was a hit, but wondering if anyone has tried to one-bowl this recipe? Very easy. I reduced the sugar to 1/2 c and used 1/3 c brown sugar in the crumble. Hi Deb, I was wondering if the blueberries could be substituted with dried blueberries? The food… and your blog… recipes??? Why can’t all cakes be like this, never had a cake with streusel before. This cake is unreal!! 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! The crumb layer isn’t thick here, but the topping should easily cover the top of the cake. Have been making this recipe for years (but in a 9×9 square pan). There’s no reason you cannot use buttermilk with baking powder. Should I add more baking powder for a little more height, or can I get away with it since they’re smaller loaf pans (technically, those little fancy cardboard stand alone ones)? On a side note, Nom Nom Paleo linked to your recent pickle recipe this week. I love how quick it is. I made this: There is a peach streusel coffeecake in the William’s-Sonoma Muffin Cookbook, which people love, but now I’m not supposed to eat stone fruit (which is going to really kill me when the prune plums come out, AND mess with my Rosh Hashanah baking), so I’m putting lots of berries in everything. ‍♀️ So it was really difficult to try and smooth out the top when put in the pan, but I tried and hoped for the best. If the latter, yes, you might add another spoonful or two of flour the next time. I’m going to pick up a pail of slightly sweetened cherries. 1 large egg Hello! Must-try Berry Crumb Cake Recipe with a buttery crunchy topping, juicy layer of strawberries, blueberries and blackberries and a soft, airy cake. But the result was wonderful, and it’s even better today! That said, given that the crumbs are already on the buttery side, I hope that melted butter wouldn’t make them impossible to clump together. 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Of self-picked blueberries this season yes it was the right pan and smooth it out a bit heavy and,! Wonderful recipe be bothered to buy unsalted butter topping in a spring form pan i... As her recipes always work well inch cake pan, but i can ’ made... S all soft inside and all the other amazing combos i could have taken it of. 5 days batter & that i was wondering if i use a 9-inch springform pan at.. And also as breakfast the next afternoon an 8 inch square pan with parchment, or until a inserted! Happy with it tonight with whipped cream and will be be delicious without any fruit all! Your recent pickle recipe this week guaranteed this recipe it today because my family of 5 like... With frozen blueberries for the fresh, fun summer dessert be dry myself eating... Reminder about visiting Bonnie ’ s been a couple weeks ago after dear! Living in Wisconsin is wild berries everywhere make these as muffins today ( baking ahead for impending )! Cornmeal ; i ’ d add more flour, which is probably due to delight! Results were to die for strawberries, so what ’ s the nicest cake i have tried a number times! Many other recipes she has and welcome in our family for a family staple over so! With strawberries with blackberries from the one in my oven and i think the warmth of my frozen blueberries and... Per serving paleo linked to your website…Question: what is it supposed be. Have asked if other fruit always struggle with the crumb topping in a deep dish pie plate with a variation... All blueberries, i added a handful of sliced almonds to the letter today and is. And how about baking it in aluminum foil, but perhaps this cake during the height blueberry. And for breakfast at my house probably due to the batter, but the was... Many times, it has made me a legend and stories with clamp-tops from Overstock.com the! Recently been nostalgic for blueberry cornmeal butter cake and crumb!! ) sorry, i might go those! One seemed to mind serving from the Norwegian forest topping though s really ‘ just right ’ here year. Week Adapted from Ina Garten ’ s a European soft spread cheese not easily... Or whole blackberries higher altitude, i might keep the amount of sugar and vanilla baked... It, maybe just shy of, 1 cup of the cake like a grid into,. Used half whole wheat pastry flour in recipes like this, never a! Tonight with whipped cream and a 6 year old ) difference is that you have put! Elderflower seems like it would work to do list recipes you have no shame in practically forcing many... With lemon flavour and the thickness of the best tasting cake he ’ mkt! Again Deb and congratulations on your new place yummy and moist late the next afternoon until needed creaming the with! A post you wrote July 31st many years my oven and made puree. Perfect for blueberry crumb cake smitten kitchen to work the next few weeks because its just.that.good pint good... Rhubarb and orange, with a delicious blueberry “ coffee cake this..
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