BTW, I went to amazon to order Maida’s cookbook and it’s listed (in “acceptable condition”) at $65! I thank you so much for all the recipes you’ve given me that my family I have had and really enjoyed, but this one I think was the biggest hit yet! ), This sounds amazing. So at least you won’t be competing with a vast horde, I guess?). Prepare topping mixture by combining flour, sugar, cinnamon and salt, then cut in butter with a pastry blender or fork, until the mixture resembles coarse crumbs. like so easy and so good and next time i will be sure to bake this with the crumb topping (i dont know why i omitted it last night, poor judgment or something). It was not too sweet, which we liked. “Stress Level: Hip Flask” should be a band name. My husband said he could eat in place of dinner tonight. Not sure if this went through – got an error message – so please forgive if it posts twice. Prepare the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. This is a great fast cake, i did sift because why not. – in a 8×8 square pan One year ago: Burst Tomato Galette with Corn and Zucchini Deborah HH – what other fruits do you think would work? blueberry crumb cake. I used my 9-inch springform pan. Hi Deb, Bumper crop of blueberries after berry picking this weekend = excellent excuse to make this blueberry cake recipe that I’ve had bookmarked for weeks! How do you think this would work with other berries – say, some diced strawberries, or whole blackberries? Followed recipe exactly, but I didn’t have a lemon to zest so I used a lime. It’s that time of winter when I realize several days have gone by and I’ve not eaten a single piece of fruit. And the Costco-size bags of frozen berries leftover from summer smoothies definitely aren’t getting any fresher. Maine is absolutely the best place to be in August. I just discovered this recipe a couple weeks ago after a dear friend told me about it, and I LOVE it! Everything must be awesome and Deb never fails me. Having this for breakfast at my desk after making it this weekend, it’s SO GOOD! 1 teaspoon vanilla extract I live in Denver (5,280 ft above sea level) and this can pose some baking issues. In fact it rose to over 2 1/2 inches with every bit of crumbs adhering perfectly to the gorgeous round puffed cake! You didn’t share with me ! I made this with pitted and halved sweet cherries, added about a 1/4 teaspoon of almond extract and replaced some of the flour in the topping with almond meal. It came out really really moist and tender. Love the crisp top and the moist cake with so many berries. Butter a 9-inch round baking pan (with at least 2″ sides) and dust it lightly with flour; line it with a round of parchment paper. I have made this cake so many times I have lost count. You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before flipping it out onto a cooling rack, removing the parchment paper lining, and flipping it back onto a plate. Just made this. How do you think it’ll take to freezing? Needless to say, the neighborhood went wild. This is definitely on the treat-me-myself-and-I list. I live alone and don’t share well… I also don’t want to eat all of this in one night. I used the recipe my mom always used, which is from a very old Betty Crocker cookbook. 8 or 9″? This recipe did not work for me at all. We rushed through dinner to get to the main event. I didnt have lemon zest so I added a splash of lemon juice. :) This looks like another winner. The cake was cooked through (temped 210*F in the center) at 50 minutes. I think next time I make this, I’m going to try an even larger quantity of b-berries. Considering I’m hosting !5 people for dinner tomorrow plus 2 little children who both LOVE sweets and all of which love blueberries and had no idea on what to serve for a desert considering a few of them really dislike chocolate an done of which is 4 and last time the desert included it she was really not amused! Long time lurker here…but I just wanted to say thank you for adding in weight measurements to your recipes! It did test done at the end of the specified baking time. I love this recipe As far as I know there is still no domestic or garden grown true huckleberry available even though research continues into developing a domesticated version of the wild huckleberry. Just made this today to use up some frozen berries before moving next month. The cake is excellent. On Sunday, I made Blueberry Boy Bait (also from your site) for a BBQ. The streusel will seem moist but when it bakes, it will both become crumb-like and adhere well to the cake, so you lose very little when you flip the cake out of the pan. If its possible to do,how long should i bake and at what temperature. blender, fork, or your fingers until the mixture resembles coarse crumbs. -Upping the blueberries to the full pint was good advice. In a large bowl, beat butter, sugar and zest together until light and fluffy. This looks beautiful, and with the last of the summer berries coming in, I can’t wait to get to it! I want to try the cake recipe for a Boston Cream Pie. I double checked all my ingredients before baking. I make this yesterday and it was delicious! I’m now thinking of all the other amazing combos I could produce. This is a keeper! Now to try this one, which reminds me of the Polish apple cake recipes my mother used to bake, with more panache! This looks incredible. Hi would I found this recipe and instantly fell in LOVE! Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a p… The cook time was 45 minutes to perfect, even with frozen berries. This is a “do again” recipe. Serves 8 in big wedges or 16 in the 2×2-ish-inch grid I cut mine roughly into, Topping: Had it tonight with whipped cream and will have it for breakfast tomorrow with yogurt. This is absolutely delicious. This time I wasn’t able to eat it till the third day. They are smaller and according to CI are better for baking. I made it gluten free, using a flour blend of sorghum, brown rice flour, tapioca, potato starch and xanthan gum. I baked this on a Tuesday night and brought it to work the next day. Whole Foods has had a ton of New Jersey Blueberries on sale for a couple weeks … My 13 had her eye on this one since you posted….I walked in after a long, wet commute home and found this filling the house with wonderful smells. It is indeed 40 grams, now fixed. If I drain them really well, perhaps dust them with a bit of flour, is there any reason it won’t work? I didn’t have quite enough blueberries, so added in some raspberries as well. I made it in a 9 inch springform pan. Most recently, I replaced egg with banana in your recipe for blueberry cornmeal butter cake and the results were TO DIE FOR. I made it yesterday and it is even better tasting today. Next time I might do 1.5 times the amount for extra crumby goodness. My theory is that everyone needs a perfect recipe for blueberry crumb cake, or at least everyone who loves blueberries, cake, summer and making people happy with summery blueberry cakes. I made this cake during the week and I think it’s the nicest cake I have ever produced. ), This is exactly what I want to make today. Thanks Deb! I’m glad I had made your plum poppyseed muffins so many times or I might have panicked at the fruit to batter ratio. Add egg, vanilla, and lemon zest. I also used light coconut milk for the milk in the cake. vanilla, and this third time was my favorite so far. I used buttermilk ,like you The one in my first cookbook has some extra interest from cornmeal; I really love them both. blueberry crumb cake. Thanks as always, Deb. At least you have this cake. In reading the comments, I see the weight on the flour in the streusel was wrong. Yum! Should we be using a springform? Will definitely become a favorite for using up the first buckets of self-picked blueberries this season. Please don’t ever delete or close this website down as I live off it, going on it every day looking back at your old posts (and telling myself I will make this some day) because it’s so beautiful. How would I print it? a nice surprise. Any chance I could make this with cranberries?! I brought this cake to a friend’s house on Friday and everybody loved it! Thanks! The crumb was perfect and everyone exclaimed over the amazing streusel and loads of berries. ), and try out this cake.. And might I say – HOLY COW. My husband and I enjoyed some with wildly strong coffee on our flight home to Sonoma county today. used a spring form pan, pecans instead of walnuts, and buttermilk instead of milk – perfect! She took home 1/2 the cake. I think I wanted to make sure it fit in a regular cake pan because I know more people have them (in the US) than springforms. I have a stand mixer which makes it easy. I can’t believe what a hit it was. There was no problems with it sticking. I followed the recipe as written with farmer’s market blueberries and meyer lemon zest – perfect. I didn’t have lemon so I substituted lime. 1 teaspoon ground cinnamon Wow, Deb! Hope it lives up to the hype. Thanks! Recipes. Not too sweet. i hope moving is going … better than you expect? Hi, I made this for the first time tonight as a desert for my family of 5. The result? Each time with a different variation, which often includes an assortment of berries. Of course, we’re just moving within our building so we wouldn’t have to deal with street-level chaos. Deb this looks Delic! I have made this cake 4 times already and have shared it with 3 friends who are now making it regularly too. Thanks! First time entry from a fan in northern Canada. This cake was delicious and so easy to make!! I am Vegetarian. Happy Thanksgiving to you and your family. Sooo amazing. I have also done this with Deb’s left-over apple cake and the results are wonderful. Recipes. Yes, or coconut oil or a vegan baking “butter.”. Six years ago: Huevos Rancheros Shafna — I haven’t made them as muffins but these two commenters have. Do you think it would work with sour cherries? So lovely. I missed the instructions to mix the blueberries in-i already had the cake batter in the pan so i put them on top and pushed them in- worked fine. Thanks for my last-ever coffee cake recipe – the only one I’ll ever need!! The recipe for this cake comes from Maida Heatter’s Book of Great Desserts. It was really delicious--both for dessert last night and for breakfast this morning. Grease (or butter and flour) a 9″ round baking pan, and line with a round of parchment paper. It was a HUGE hit and even an aunt with gluten intolerance ‘risked-it’ for a full slice. I added some freshly grated nutmeg to the cake. Oooooh, this looks so yummy. Just as a heads up for the people who asked if you can freeze this cake, I tried it and it went well. It’s suprisingly similar. (The cake keeps well, covered at room temperature, for up to 3 days.) Definitely a keeper. peach blueberry cobbler. Springform pan is the way to go for those of us who are terrible at flipping cakes. would you advise bumping up the sugar at all to combat the tartness of cranberries? Glad you’re enjoying the cake! Oh, its just great. 3. But blueberries will be out of season by then. Blueberries in the CSA again this week guaranteed this recipe had to be tried today, and it was beautiful. I really appreciate for those of us in Australia how you put the gram measurements on your recipes! Thanks, Dear Deb, Fantastic recipe, thanks! Also, need to add that I had to disable my ad block add-on on my web browser (Firefox) so that I could even see the icons, including the printer icon, in the first place. Long-time lurker and recipe-user here, but this blueberry crumb cake NEEDS a review. However it somehow ends up too soft and moist. I have a large rhubarb plant in my garden and I’d like to use it as the fruit in this cake. This is no exception and I’m one of those foodie types with a huge perfectionistic streak in the kitchen. Blueberry prices have been a King’s ransom of late. Even my brother who can usually take-it-or-leave-it when it comes to desserts (madness, I know) enjoyed it. formerly sparkgrrl. PS. Also do you think it would serve 17 people (including a 4 year old and a 6 year old). I was originally on your site looking for a brownie recipe, and realized I had 6 bazillion (literally, bazillion) blueberries in my fridge that were going to go bad, so I thought, eh, fine, I’ll save the chocolate for later (this weekend! The cake is almost gone, it is tender and just delicious. I made this today in Maida’s memory since she passed away, at 102 yrs old, yesterday. Manuela — I think so. Made this today, sans walnuts (only because I didn’t have any). I looked at other recipes for similar sized crumb cakes I’ve made from you in the past and they seem to have a lot more flour. The cake did take 55 minutes in my oven and I used a springform pan so there was no risk of crushing any crumble. 1 3/4 cups + 3 tablespoons). Easy made even easier to no ill effect! May 1, 2018 - Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a p… Thanks for the tip on the bookstore; I’ll put it on my list for our next “field trip” into NYC from NJ. Can I substitute unsalted margarine for butter? The first time, I followed the recipe exactly, but the second time, I reduced the sugar by 1/8 cup in the topping and 1/8 cup in the cake batter and baked in a 9 X 9″ square. LOVED this! I could not transfer with spatula, had to use a metal soup spoon. It’s actually a little less sweet than I anticipated, which may be because we are out of powdered sugar. Unforgettable! Mary-Marshall — I think it could, actually. I’ll get it right next spring. I went with weighing the 240 grams of flour (i must say i did then hold back 1 tablespoon to toss with the berries in case i didn’t do a great job drying them). Very easy. I’ve been happy with it, but I might have to make sure by trying this one. Ugh.). EXcellent, as always, Deb. I’ve currently got an egg-free and gluten-free version of your pineapple upside down cake in the oven…fingers crossed! It can be difficult to stir in the berries equally. Which is the one you prefer, or which one is more decadent? Don’t skip the extra blueberries or the lemon zest! crumb topping 5 tablespoons (40g) all-purpose flour 1/2 cup (100g) granulated sugar 1 teaspoon ground cinnamon 4 tablespoons (2oz) unsalted butter, cold-ish pinch of salt. -I used an extra half teaspoon vanilla, and the just-baked scent was pretty vanillalicious. Second, how do you think whole wheat pastry flour would go with this, in lieu of all-purpose? Thanks! So good! I have this in the oven right now! We don’t get blueberries here in India. Made it for my family today and it was a huge hit with a dollop of cream on the side.. yum! I make this cake all the time, and just brought one to dinner at a friend’s house…made with the wild blueberries we brought home from Maine. Also, I put it in a 10″ springform pan to avoid having to flip it. Should I make any changes if I use frozen blueberries? We are now set with meals while we spend time touring this beautiful country. I mixed the nuts in the batter with the blueberries but it didn’t matter. I feel sorry for those who have never been able to eat fresh huckleberries off the bush. I work at an olive oil store and we like to suggest cake recipies to clients that use olive oils. There was a slight panic when I added the frozen fruit and the cake batter immediately turned semi-frozen… Why didn’t I think that would happen?! I could use a piece or two or five of this cake right now! I was just wondering if I could sub the milk for sour cream? If one is patient and pays attention, even people who think they cannot cook will be able to make this. Kids scarfed it down! I’d add more flour, necessarily sugar, unless you find it not sweet enough. Because of the higher altitude, I baked it at 400 F and let it bake for an extra 5 minutes. The recipe works perfectly as written, though the next time I make this, I might sub in brown sugar for the crumble topping. Do you have suggestions on how to prevent? It sounds amazing. Post was not sent - check your email addresses! This was delicious and came out perfectly. I have a bunch of blueberry cakes in my repertoire (including your triple berry bundt cake that i usually make with just blueberries and added zest, and your raspberry buttermilk cake that i make sometimes with strawberries, sometimes with blueberries), and this may top them all! Thanks! 1. Since it is just me and my husband, I ended up using left-over cake to make a delicious blueberry “bread” pudding. Used almonds instead of walnuts. It smelled amazingly good!!! Susanna — I’d use an 8×8 or a 9×9. P.S. The consistency was soft and tender, but it also held together in wedges well, making it easy to enjoy while balancing a plate on one’s lap. I made it sans walnuts (they weren’t missed) and with the aid of a springform pan to avoid the flipping problem (for me, flipping is basically always a problem) thanks to comments here. I had some gorgeous white nectarines in the fridge so I sliced up a few and added them to the blueberries (I only had about 1.25C of blueberries on hand so the math worked out.) Heat oven to 375°F. I believe sour cream is involved. The dough is somewhat stiff. Made this with a few adjustments based on what I had on hand and it came out so, so well. Thanks to my chef daughter for sharing this tip. I’m never quite sure how to work that substitution. Also, our guest has various food issues so rice milk worked well too. Has anyone doubled it? We moved last fall and have discovered DELIGHTFULLY that we have four blueberry bushes lining our driveway!!!!! Thank you a lot! Deb, I’m making this now for the 3rd or 4th time – this time as mini crumb cakes, I’m sure they will be just as good! Any advice and thanks again Deb and your blueberry crumb cake. ) for 55 minutes is! Had it hot with custard and cold with ice cream recently, prefer. 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