First, you’ll mix the dry ingredients with the butter. What’s genius about this recipe is how quick and unfussy it is. I used strawberries twice in the past (cut into smaller pieces), and raspberries once (and won’t again, because of the tiny seeds, which are too much to deal with). Only add it when the cake is fully cooled, or the sugar tends to clump together.Ĭan you make it with other fruit? Totally! POWDERED SUGAR to instantly elevate your cake.FRESH BLUEBERRIES (frozen/defrosted blueberries will work, too).WHOLE MILK, for extra moisture and flavor.EGGS, which bind the cake batter together.CINNAMON, one of my favorite spices and a perfect pairing with blueberries.Cold, UNSALTED BUTTER for both the cake batter and the crumbly cinnamon topping.BROWN SUGAR, an instant caramelized flavor-enhancer.The ingredients for this easy berry cake are typical pantry staples: The best snack: Blueberry Crumb Cake Blueberry Crumb Cake Ingredients It’s moist, airy, and soft and a great base for everything that’s happening in the layers above. Seriously, when no one’s looking, I pick and nibble on just that.įinally, at the bottom is the cake itself. Right underneath, juicy, plump blueberries, perfectly fusing with the crumbs. This quick and unfussy Blueberry Crumb Cake is a delicious coffee cake, featuring layers of juicy blueberries, soft cake and crunchy topping.īuttery, brown-sugary, cinnamony streusel with a nice crunchy texture.
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