Best 5 Blueberry Miso Crumb Cake Recipes

BLUEBERRY CRUMB CAKE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
• For the streusel:
• Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
• For the cake:
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
• crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

BLUEBERRY-MISO CRUMB CAKE

Steps:

• Crumble:
• Mix whole wheat flour, brown sugar, butter, and miso in a small bowl to combine. Set aside.
• Cake:
• Preheat oven to 350°F. Butter pan, then lightly dust with whole wheat flour, tapping out excess. Whisk baking powder, salt, baking soda, and 1¾ cups flour in a large bowl to combine. Whisk eggs, brown sugar, and yogurt in a medium bowl to combine. Add vanilla and 1 cup melted butter; whisk just to incorporate. Using a rubber spatula, mix in dry ingredients, being careful not to overmix, then gently fold in blueberries. Scrape batter into prepared pan and spread out evenly. Top with reserved crumble.
• Bake cake, checking after 30 minutes and tenting with foil if crumble is getting very dark (some color is fine), until a tester inserted into the center comes out clean, 60-70 minutes total. Let cake cool in pan at least 2 hours (so it firms up and is easier to slice).
• Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.

BLUEBERRY CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
• Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
• Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
• Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

BLUEBERRY CRUMB CAKE

Steps:

• Sift flour,sugar,baking powder and salt. Cut in butter using a pastry cutter or two knives. ( I pulsed it all in my food processor in the order listed).
• Mix together milk and eggs and mix into to dry ingredients.
• Fold in berries and spread in a 13x9 greased or sprayed pan. Cover and refrigerate overnight.
• Mix together topping ingredients and keep in a small bowl until ready to bake.
• In the morning or next day, Spread topping over batter and bake uncovered for about 25 minutes at 375 degrees until topping is lightly browned and a toothpick comes out clean when inserted in the center of the cake.

BLUEBERRY CRUMB BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups into a greased 9-in. square baking pan. Bake 15 minutes. Cool on a wire rack 5 minutes., Meanwhile, in a small bowl, combine preserves, blueberries and lemon juice. Spread over crust. Stir pecans and cinnamon into remaining crumb mixture. Sprinkle over top., Bake until lightly browned, 18-20 minutes. Cool on a wire rack before cutting into bars.