You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
To check out: Blueberry Crumb Bars
- Thread starter meryl
- Start date
patbastrop
Well-known member
Meryl, these look really good. I just bought 2 pounds of
fresh blueberries, and guess what I'm doing after aerobics tomorrow!!
fresh blueberries, and guess what I'm doing after aerobics tomorrow!!
P.S. Here's a great coffee cake with blueberries: Tons Of Blueberry Coffee Cake:
NOTE: I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping. (This is also great with cherries).
TONS OF BLUEBERRY COFFEE CAKE
INGREDIENTS:
1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)
Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)
DIRECTIONS:
Preheat oven to 375. Grease 9 inch springform pan.
Sift together flour, baking powder and salt, set aside.
In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.
In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter.
Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean.
Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).
From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted this).
12 servings (I made 10 servings)
Edited from Recipezaar
http://www.recipezaar.com/117026
NOTE: I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping. (This is also great with cherries).
TONS OF BLUEBERRY COFFEE CAKE
INGREDIENTS:
1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)
Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)
DIRECTIONS:
Preheat oven to 375. Grease 9 inch springform pan.
Sift together flour, baking powder and salt, set aside.
In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.
In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter.
Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean.
Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).
From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted this).
12 servings (I made 10 servings)
Edited from Recipezaar
http://www.recipezaar.com/117026
Blueberry Crisp (Oh so easy and delicious.)
Blueberry Crisp
(Based on a recipe from Martha Stewart)
3 cups of blueberries
2 T lemon juice
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup quick cooking oats
1/3 cup butter, softened
3/4 t ground cinnamon
1/4 t salt
Fresh whipped cream or vanilla ice cream
Heat oven to 375 degrees. Arrange berries in a greased baking dish 8 x 8 x 2 and sprinkle with lemon juice. Mix brown sugar, flour, oats, butter, cinnamon & salt: sprinkle on top of berries.
Bake for 30 minutes. Serve warm with freshly whipped cream or hard vanilla ice cream.
Blueberry Crisp
(Based on a recipe from Martha Stewart)
3 cups of blueberries
2 T lemon juice
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup quick cooking oats
1/3 cup butter, softened
3/4 t ground cinnamon
1/4 t salt
Fresh whipped cream or vanilla ice cream
Heat oven to 375 degrees. Arrange berries in a greased baking dish 8 x 8 x 2 and sprinkle with lemon juice. Mix brown sugar, flour, oats, butter, cinnamon & salt: sprinkle on top of berries.
Bake for 30 minutes. Serve warm with freshly whipped cream or hard vanilla ice cream.
barbara-in-va
Well-known member
Here's the one I have been making: REC: Blueberry Crumb Cake by Dori Greenspan
I have made this twice so far and it is really good. The crumbs are nice and crunchy, even the next day. The recipe in the cookbook suggests to put the cake pan on a baking sheet in the oven. I highly recommend this as mine slightly runith over while cooking.
I have enough blueberries left to make one more cake!
http://ourkitchensink.wordpress.com/2008/03/04/blueberry-crumb-cake/
I have made this twice so far and it is really good. The crumbs are nice and crunchy, even the next day. The recipe in the cookbook suggests to put the cake pan on a baking sheet in the oven. I highly recommend this as mine slightly runith over while cooking.
I have enough blueberries left to make one more cake!
http://ourkitchensink.wordpress.com/2008/03/04/blueberry-crumb-cake/
Malgieri's REC: Cornmeal Berry Coffeecake...
Cornmeal Berry Coffeecake
Recipe By :Nick Malgieri
Serving Size : 12
Cake:
1/2 pound unsalted butter -- softened (2 sticks)
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 egg yolks
1/4 cup milk -- or buttermilk
2 cups all-purpose flour -- unbleached
1 cup yellow cornmeal -- stone ground
2 teaspoons baking powder
1 quart blueberries -- rinsed, picked over and dried
Crumb topping:
2 cups all-purpose flour -- unbleached
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
12 tablespoons unsalted butter -- melted (11/2sticks)
10-15 inch jelly roll pan -- buttered
Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Stir yolks into milk. Sift together the flour, cornmeal and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter in the prepared pan. Scatter the blueberries evenly over the batter, and press them in gently. To make the crumbs, mix the flour, sugars, cinnamon and nutmeg in a bowl. Melt the butter and stir it in. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the berries as evenly as possible. Bake the cake about 45 to 60 minutes until batter is firm and crumbs are well colored. Cool the cake in the pan on a rack. Cut the cooled cake into twenty four 3-inch squares. Remove the squares from the pan to a platter.
Variations:
APPLE CURRANT CRUMBCAKE SQUARES: Omit cornmeal and increase flour to 2 1/2 cups. Stir 1 cup currants into batter. Spread batter with 6 apples, peeled, cored, diced and cooked in 2 tablespoons butter and 4 tablespoons sugar until limp and cooled. Top with crumbs and bake.
Cornmeal Berry Coffeecake
Recipe By :Nick Malgieri
Serving Size : 12
Cake:
1/2 pound unsalted butter -- softened (2 sticks)
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 egg yolks
1/4 cup milk -- or buttermilk
2 cups all-purpose flour -- unbleached
1 cup yellow cornmeal -- stone ground
2 teaspoons baking powder
1 quart blueberries -- rinsed, picked over and dried
Crumb topping:
2 cups all-purpose flour -- unbleached
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
12 tablespoons unsalted butter -- melted (11/2sticks)
10-15 inch jelly roll pan -- buttered
Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Stir yolks into milk. Sift together the flour, cornmeal and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter in the prepared pan. Scatter the blueberries evenly over the batter, and press them in gently. To make the crumbs, mix the flour, sugars, cinnamon and nutmeg in a bowl. Melt the butter and stir it in. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the berries as evenly as possible. Bake the cake about 45 to 60 minutes until batter is firm and crumbs are well colored. Cool the cake in the pan on a rack. Cut the cooled cake into twenty four 3-inch squares. Remove the squares from the pan to a platter.
Variations:
APPLE CURRANT CRUMBCAKE SQUARES: Omit cornmeal and increase flour to 2 1/2 cups. Stir 1 cup currants into batter. Spread batter with 6 apples, peeled, cored, diced and cooked in 2 tablespoons butter and 4 tablespoons sugar until limp and cooled. Top with crumbs and bake.
Have Your Cake & Eat It Too--REC: Whole Wheat Blueberry Kuchen...
Whole Wheat Blueberry Kuchen
Recipe By :Have Your Cake and Eat It Too
Serving Size : 9
Butter-flavored no stick spray
1 large egg
1/2 cup Skim Milk
3 tablespoons Canola Oil -- or Safflower oil
1/2 cup Nonfat plain yogurt -- or Vanilla yogurt
1 cup all-purpose flour -- unsifted
1 cup Unsifted Whole Wheat Pastry Flour
3 tablespoons Toasted Wheat Germ
1 tablespoon Baking powder -- plus
1 teaspoon Baking powder
1/8 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Granulated Sugar
1 1/2 cups Fresh Blueberries -- picked over, rinsed, and dried--or unsweetened frozen, unthawed
Topping:
3 tablespoons Granulated Sugar
1/4 teaspoon Cinnamon
2 tablespoons Finely Chopped Walnuts -- (optional)
1. Position rack in center of oven, and preheat it to 400 deg. Coat an 8-inch square cake pan with Spray.
2. In a large bowl, combine the egg, milk, oil, and yogurt. Whisk to blend. Set a strainer on top of the bowl and add all the dry ingredients. With a spoon, stir and sift them onto the liquid mixture. Stir just to blend; do not overbeat. Stir in the berries. Turn the batter into the prepared pan.
3. To prepare the topping, stir the sugar, cinnamon, and nuts together. Sprinkle on top of the batter. Bake for 20 to 25 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Cool on a wire rack. Cut into squares and serve warm, or slice the squares crosswise in half and toast before serving.
Per Serving (excluding unknown items): 249 Calories; 7g Fat (24.0% calories from fat); 6g Protein; 43g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 379mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : Bake for 40 to 45 minutes if using frozen fruit.You can use Blackberries or Raspberries or whatever Berry you wish.
Whole Wheat Blueberry Kuchen
Recipe By :Have Your Cake and Eat It Too
Serving Size : 9
Butter-flavored no stick spray
1 large egg
1/2 cup Skim Milk
3 tablespoons Canola Oil -- or Safflower oil
1/2 cup Nonfat plain yogurt -- or Vanilla yogurt
1 cup all-purpose flour -- unsifted
1 cup Unsifted Whole Wheat Pastry Flour
3 tablespoons Toasted Wheat Germ
1 tablespoon Baking powder -- plus
1 teaspoon Baking powder
1/8 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Granulated Sugar
1 1/2 cups Fresh Blueberries -- picked over, rinsed, and dried--or unsweetened frozen, unthawed
Topping:
3 tablespoons Granulated Sugar
1/4 teaspoon Cinnamon
2 tablespoons Finely Chopped Walnuts -- (optional)
1. Position rack in center of oven, and preheat it to 400 deg. Coat an 8-inch square cake pan with Spray.
2. In a large bowl, combine the egg, milk, oil, and yogurt. Whisk to blend. Set a strainer on top of the bowl and add all the dry ingredients. With a spoon, stir and sift them onto the liquid mixture. Stir just to blend; do not overbeat. Stir in the berries. Turn the batter into the prepared pan.
3. To prepare the topping, stir the sugar, cinnamon, and nuts together. Sprinkle on top of the batter. Bake for 20 to 25 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Cool on a wire rack. Cut into squares and serve warm, or slice the squares crosswise in half and toast before serving.
Per Serving (excluding unknown items): 249 Calories; 7g Fat (24.0% calories from fat); 6g Protein; 43g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 379mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : Bake for 40 to 45 minutes if using frozen fruit.You can use Blackberries or Raspberries or whatever Berry you wish.
patbastrop
Well-known member
They were fabulous! And I have enough blueberries to make the Streusel toped triple berry
coffee cake you posted below! You are the coffee cake goddess!!!
coffee cake you posted below! You are the coffee cake goddess!!!