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Blueberry Crumb Cake (photos)
Posted on 5/16/15 at 1:20 pm
Posted on 5/16/15 at 1:20 pm
Blueberry Lemon Crumbcake
This is get rid of old Blueberrys time of the year at our house. It looks like the bushes will yield an abundant harvest, so we need to get rid of the 2014 crop.
Here is a good way to do that
Blueberry Lemon Crumbcake
You will need:
2 cups all purpose flour
1 1/2 tsp baking powder
a pinch (maybe 1/8 tsp) of Baking Soda
1/2 tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries – frozen is fine
2 tsp lemon zest
1/2 cup plain greek yogurt
Directions
Preheat the oven to 350 degrees for a shiny pan, or 325 if using a dark pan.
Butter the pan and dust with sugar – this gives a sweet crunchy crust to the finished cake.
The lemon flavor in this cake comes from lemon zest. I use a micro-plane for removing mine, being very careful to avoid the white membrane, which will make the cake bitter.
Mix the AP flour, baking powder, baking soda and salt. Add the blueberries and lemon zest and gently mix to coat the berries. Be careful to not damage the berries as this will turn the cake purple
Cream the butter and sugar. Add the eggs, one at a time, beating the first egg well before adding the second egg.
Add the yogurt and mix well.
Add the dry ingredients with a spatula to gently mix. I do not fully mix the batter because I like the way the cake crumb comes out if the batter is about 90% incorporated. Regardless, be very careful to avoid crushing the blueberries. As you can see, this batter is very thick.
Transfer the batter into the loaf pan and bake for 70 minutes. Check at 60 minutes in case your oven is hotter at 350 degrees than mine is. The cake should be nicely browned and “thump hollow” when done. If you check your cake with a toothpick inserted into the cake, it should come out clean when the cake is done.
Cool the cake on a rack for 10-15 minutes. Slide a knife around the pan to losen the cake before turning it out onto a plate.
Finished!
Hopefully you have made a pot of coffee. I like to add a little melted butter while my slice is still hot. The wife added some whipped cream to her slice.
This is a nice use for your “must get rid of” blueberries. Fortunately, we have another five or six packages still in the freezer to get us through the week or two before the new crop starts coming in.
I guess I need to pull out the bird netting to keep them from helping me harvest the ripe berries.
All my stuff
This is get rid of old Blueberrys time of the year at our house. It looks like the bushes will yield an abundant harvest, so we need to get rid of the 2014 crop.
Here is a good way to do that
Blueberry Lemon Crumbcake
You will need:
2 cups all purpose flour
1 1/2 tsp baking powder
a pinch (maybe 1/8 tsp) of Baking Soda
1/2 tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries – frozen is fine
2 tsp lemon zest
1/2 cup plain greek yogurt
Directions
Preheat the oven to 350 degrees for a shiny pan, or 325 if using a dark pan.
Butter the pan and dust with sugar – this gives a sweet crunchy crust to the finished cake.
The lemon flavor in this cake comes from lemon zest. I use a micro-plane for removing mine, being very careful to avoid the white membrane, which will make the cake bitter.
Mix the AP flour, baking powder, baking soda and salt. Add the blueberries and lemon zest and gently mix to coat the berries. Be careful to not damage the berries as this will turn the cake purple
Cream the butter and sugar. Add the eggs, one at a time, beating the first egg well before adding the second egg.
Add the yogurt and mix well.
Add the dry ingredients with a spatula to gently mix. I do not fully mix the batter because I like the way the cake crumb comes out if the batter is about 90% incorporated. Regardless, be very careful to avoid crushing the blueberries. As you can see, this batter is very thick.
Transfer the batter into the loaf pan and bake for 70 minutes. Check at 60 minutes in case your oven is hotter at 350 degrees than mine is. The cake should be nicely browned and “thump hollow” when done. If you check your cake with a toothpick inserted into the cake, it should come out clean when the cake is done.
Cool the cake on a rack for 10-15 minutes. Slide a knife around the pan to losen the cake before turning it out onto a plate.
Finished!
Hopefully you have made a pot of coffee. I like to add a little melted butter while my slice is still hot. The wife added some whipped cream to her slice.
This is a nice use for your “must get rid of” blueberries. Fortunately, we have another five or six packages still in the freezer to get us through the week or two before the new crop starts coming in.
I guess I need to pull out the bird netting to keep them from helping me harvest the ripe berries.
All my stuff
This post was edited on 5/16/15 at 2:28 pm
Posted on 5/16/15 at 1:29 pm to MeridianDog
Amazing!
We have been making blackberry cobbler this time of year.
We have been making blackberry cobbler this time of year.
Posted on 5/16/15 at 3:47 pm to MeridianDog
Looks delish! No need to post recipe though--I would rather you just make me some.
Posted on 5/16/15 at 5:55 pm to MeridianDog
Wow. Looks perfect, MD. Would you like my mailing address? I would be willing to help you get rid of some blueberries.
Posted on 5/16/15 at 6:16 pm to MeridianDog
Nice I have a couple quarts frozen from last year still. Been eating blueberry pancakes a lot lately
Posted on 5/17/15 at 3:22 am to MeridianDog
Yum! Have your ever toasted a slice?
Posted on 5/17/15 at 10:19 am to MeridianDog
I have the hardest time resisting putting a bookmark on your recipe post!
Well done my mississippi friend
Well done my mississippi friend
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