Add both sugars, cinnamon, salt, and melted butter to a medium size bowl and whisk vigorously to combine.(The blueberry sauce will keep in the refrigerator for up to 4 days.) Scoop into a bowl and allow to cool completely in the refrigerator before using in the blueberry cake. Remove the pan from the heat and stir in the vanilla.If you drip some onto a plate, the blueberry sauce should hold it's shape. Bring the mixture to a boil and continue to cook over medium heat, stirring frequently, for 10-15 minutes, until the mixture is thickened.Add all blueberry swirl ingredients to a small saucepan and heat over medium heat, smashing some of the berries against the side or bottom of the pan with a fork or pastry cutter.If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. Mixed Berry Muffins with Brown Sugar Streusel.Used in this Blueberry Crumb Cake Recipe: If you prefer a delicate, loose crumb topping, just break the crumbs up as you sprinkle them on the cake. To get those big crumbs, just squeeze the crumb topping together in your hand as you add it to the top of the cake batter. My other preference is to top cakes with big, fat crumbs that are practically the size of small cookies. Also, I feel strongly that there should be a lot of butter and brown sugar involved. I'm a sucker for a good crumb cake - "good" being defined as a whole lotta crumb in proportion to cake.
Big, Fat, Buttery Brown Sugar New York Style Crumbs
The result is a tender, moist cake, flavored with swirls of slightly sweet, flavorful blueberry sauce, and plenty of buttery crumb topping on every fork full. Then, I topped it with a lot of rich, buttery crumb topping. To avoid this situation, I started out by cooking some blueberries with a bit of sugar and lemon into a thick blueberry sauce before swirling it into butter cake batter. Also, if the blueberries you're using aren't perfectly ripe and sweet, you end up with forkfuls of cake studded with soggy, bland blueberries. The problem, as I see it, with many blueberry cake recipes, is that whole blueberries don't hold up well to a long baking time. Is it a coffee cake? Snack cake? Dessert cake? Whatever you want it to be, that's what it is. This blueberry crumb cake is one of those unique treats that feels appropriate pretty much any time of day or night. Is this blueberry crumb cake best eaten at breakfast, as a mid-afternoon snack, or for dessert? For Easter or Mother's day brunch? On lazy Saturday mornings? As a late night snack? BLUEBERRIES, WATER, HIGH FRUCTOSE CORN SYRUP, CITRIC ACID, PROPYLENE GLYCOL, SODIUM BENZOATE, POTASSIUM SORBATE, SODIUM CITRATE, RED 40, BLUE 1, GLYCERIN, SODIUM SULFITE, CRUMB TOPPING: MARGARINE (PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, SALT, LECITHIN, MONO AND DIGLYCERIDES, SODIUM BENZOATE, ARTIFICIALLY COLORED AND FLAVORED,VITAMIN A PALMITATE ADDED) SUGAR, BLEACHED ENRICHED FLOUR (BLEACHED FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, CINNAMON, AGAR, CONTAINS 2% OR LESS OF: CALCIUM CARBONATE, CALCIUM SULFATE, CARBOXYMETHYL CELLULOSEĪLLERGEN INFORMATION: (WHEAT, EGG, MILK AND SOY INGREDIENTS.) THIS PRODUCT IS MADE ON SHARED EQUIPMENT WITH PRODUCTS CONTAINING TREE NUTS AND OR PEANUTS.Blueberry sauce is swirled into tender butter cake and topped with a generous layer of New York style crumbs for a blueberry crumb cake that's perfectly at home at the breakfast table, next to your afternoon mug of coffee or tea, or sliced up and served for dessert after dinner. GUAR GUM, XANTHAN GUM, CORNSTARCH, POLYSORBAYE 60, PARTIALLY HYDROGENATED SOYBEAN OIL, YEAST) PASTEURIZED WHOLE EGGS, SOYBEAN OIL, WATER, BAKING POWDER.
INGREDIENTS: (SUGAR, BLEACHED ENRICHED FLOUR (BLEACHED FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, MODIFIED CORN STARCH, WHEY, MONO- AND DIGLYCERIDES, BAKING POWDER, VITAL WHEAT GLUTEN, SALT, SODIUM STEAROYAL LACTYLATE, SORBITAN MONOSTEARATE, NONFAT MILK, CALCIUM, ACETATE, NATURAL AND ARTIFICIAL FLAVOR.
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