Blueberry Crumb Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 TBS unsalted butter3/4 cup light brown sugar firmly packed1 tsp vanilla extract2 tsp lemon zest grated2 large eggs 1 1/4 cup all-puropse flour1 tsp baking powder1/2 cuo low-fat buttermilk 3 cups blueberries rinsed and drained (frozen works too)4 TBS unsalted butter melted1/3 cup light brown sugar firmly packed3/4 cup all-purpose flour1/2 tsp ground cinnamon1/2 tsp baking powder10 inch round pan 2 inches deep sprayed with vegetable cooking spray and the bottom lined with a disk of parchment paper
Set a rack in the middle of the oven and preheat to 350
For the cake batter combine the butter and brown sugar in the bowl fo an electric mixer. Beat with the paddle attachment on medium speed until lightened about 2 minutes.
Beat in the vanilla and lemon zest, then beat in the eggs one at a time beating smooth after each addition.
Quickly stir the flour and baking powder together.
Decrease the mixer speed to low and beat in half the flour mixture. Beat in the buttermilk until it is absorbed. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater. Beat in the remaining flour mixture. Use a large rubber spatula to give a final mixing.
Scrape the batter into the prepared pan and use a metal offset spatula to spread it evenly.
Top the batter with the blueberries gently pressing them in.
For the crumbs, stir the butter and brown sugar together in the bowl. Quickly mix the flour, cinnamon and baking powder together and use a rubber spatula to stir them into the butter mixture. Use your finger tips to break up the mixture into small crumbs. Evenly scatter the crumbs on the blueberries.
Bake the cake for 55 minutes or until it is well risen, the crumbs are a deep golden color, and a toothpick inserted comes out clean.
Cool the cake in the pan on a rack for 5 minutes. Invert the cake to a large plate and remove the pan and paper. Replace the pan with a cooling rack and reinvert. Lift off the plate and cool the cake completely.
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
For the cake batter combine the butter and brown sugar in the bowl fo an electric mixer. Beat with the paddle attachment on medium speed until lightened about 2 minutes.
Beat in the vanilla and lemon zest, then beat in the eggs one at a time beating smooth after each addition.
Quickly stir the flour and baking powder together.
Decrease the mixer speed to low and beat in half the flour mixture. Beat in the buttermilk until it is absorbed. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater. Beat in the remaining flour mixture. Use a large rubber spatula to give a final mixing.
Scrape the batter into the prepared pan and use a metal offset spatula to spread it evenly.
Top the batter with the blueberries gently pressing them in.
For the crumbs, stir the butter and brown sugar together in the bowl. Quickly mix the flour, cinnamon and baking powder together and use a rubber spatula to stir them into the butter mixture. Use your finger tips to break up the mixture into small crumbs. Evenly scatter the crumbs on the blueberries.
Bake the cake for 55 minutes or until it is well risen, the crumbs are a deep golden color, and a toothpick inserted comes out clean.
Cool the cake in the pan on a rack for 5 minutes. Invert the cake to a large plate and remove the pan and paper. Replace the pan with a cooling rack and reinvert. Lift off the plate and cool the cake completely.
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
Nutritional Info Amount Per Serving
- Calories: 205.5
- Total Fat: 8.2 g
- Cholesterol: 46.3 mg
- Sodium: 70.4 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 1.2 g
- Protein: 54.4 g
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