Blueberry Crumb Cake – European Recipe
Blueberries are such a super fruit to bake with, not to mention the antioxidant and other healthful properties they posses.
I have posted several blueberry cake recipes in the past, but there were so many people asking for this one, and since I aim to please, here it comes.
Here are few pictures of preparing the cake dough:
This is how to spoon the dough onto the lined baking pan, and to spread it out evenly with the back of a wet spoon.
Once the dough was spread, you prick it with a fork, before baking it.
This picture shows you how to shred the crumbs dough onto the blueberry filling, and then the baked cake is cooling off.
- 4 cups flour
- 3 tsp. baking powder
- pinch of salt
- 2 whole eggs
- 2 egg yolks
- 1 cup granulated sugar
- 3 Tbs. sour cream
- 2 tsp. vanilla extract
- 1/4 tsp. orange extract
- 1 cup butter (2 sticks)
- 6 cups of blueberries
- 1/4 cup of sugar
- 1 Tbs. Farina, bread crumbs, or corn starch
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups of flour
- In a medium bowl combine dry ingredients: flour, baking powder, salt.
- Cut in the butter, until crumbly mixture forms.
- In a large bowl mix together wet ingredients: whole eggs, egg yolks, sour cream, sugar, vanilla and orange extracts.
- Fold in dry ingredients into wet ingredients, until well combined, and soft dough is formed.
- Place dough in the fridge for 30 minutes.
- Meanwhile wash and dry the blueberries. Please in a bowl and dust with sugar and farina, or bread crumbs, or corn starch. Set aside
- Preheat oven to 350 degrees F.
- Line a 13 x 18 baking sheet with parchment paper (dab the bottom of the pan with Crisco shortening to prevent the paper from sliding around).
- Grease the parchment paper, bottom and sides, with Crisco shortening.
- Drop spoonfuls of dough all around the bottom of the lined pan, then smooth it evenly by using the back of a spoon, repeatedly dipped in water to prevent sticking. You can also place the dough on a floured waxed paper, cover it with another piece of waxed paper and roll it with a rolling pin to the size of the baking pan. Then transfer it onto the baking pan.
- Using a fork, prick the top of the cake dough, and bake 12 minutes in the preheated oven.
- While the cake is baking, prepare the crumb dough, and cool in the fridge.
- Remove cake from the oven, spread the prepared blueberries evenly over the hot cake.
- Top with the prepared crumbs, by shredding it on a large eye shredder, and bake for another 25 minutes, or until the crumbs turn golden color.
- Remove from the oven, and cool in the pan for 10 minutes.
- Grab the corners of the parchment paper and lift the cake from the pan onto a cooling rack to cool completely.
- Cut into serving pieces.