Blueberry Crumb Cake -- recipe and tutorial скачать в хорошем качестве

Blueberry Crumb Cake -- recipe and tutorial

Hi my name is Kerri -- welcome to my kitchen! Today I will show you how to make a moist and delicious blueberry crumb cake. For the recipe, I will be using frozen blueberries, but you could also use fresh blueberries if they are in season. Now for the ingredients... The ingredients for the crumb topping are: 1 cup all-purpose flour 1 ¼ cup confectioners' sugar 9 tablespoons butter, room temperature The ingredients for the cake are: Cooking spray for the pan 2 eggs ½ cup oil 1 cup sugar 1/3 cup water 1 ¼ teaspoons vanilla 1 ½ tablespoons lemon juice 1 ¼ cups flour 1 ½ teaspoons baking powder 9 ounces fresh or frozen blueberries In a large bowl, combine the confectioners' sugar and flour with a fork. then add the 9 tablespoons of room temperature butter. Using a pastry cutter or fork, cut into the butter to start combining the flour, sugar, and butter to make crumbs. Use the back of a knife to occasionally scrape the pastry cutter. Keep cutting the butter in until some of the crumbs are about an inch thick -- you want a nice variety of sizes for the crumbs. After you are finished, set the crumbs aside while you make the cake batter. Preheat the oven to 350 degrees, prep a 9x5 inch nonstick loaf pan you with cooking spray, and set aside. In a large bowl, add the 2 eggs and beat for a about a minute with an egg beater. Then add 1/2 cup oil and one cup sugar. Whisk the mixture again with the egg beater to combine. Next add 1/3 cup water, 1 ¼ teaspoons of vanilla, and 1 ½ tablespoon of lemon juice. Whisk the mixture together again for about a minute until the sugar dissolves. For the dry ingredients, stir the 1 ½ teaspoons baking powder into 1 ¼ cups flour. Add the flour mixture to the bowl slowly, whisking continuously. Beat the mixture for about a minute. Lastly, use a rubber spatula to scrape down the sides. It is important not the overbeat the batter, so it is OK if you have a couple of small lumps left in the mix. Make sure to keep frozen blueberries in the freezer until you are ready to assembly the cake. Using a half cup measure, pour 1 cup of batter into the prepared pan. Add a layer of blueberries. Then pour another cup of batter over the blueberries. Add another blueberry layer. Then add your final layer of batter. Before adding the last layer of blueberries, crumble some of the crumb topping over the batter. Having this layer of crumbs added before you add the last blueberry layer helps to stop all the blueberries from sinking to the bottom of the cake while baking. Then add you last layer of blueberries and the rest of the crumb topping. Bake the cake for about an hour, or until a toothpick inserted into the middle of the cake comes out clean, on the middle rack of the oven. After the cake is finished, allow it to cool in the pan for at least 4 hours before removing. Serve this delicious blueberry crumb cake with coffee or tea as a dessert. It also makes a great addition to a weekend brunch or holiday picnic. Until next time -- Thanks for watching...