#Blueberry crumb cake king arthur flour full

Make the topping by combining the brown sugar, nuts, and ground cinnamon in a small bowl, stirring to combine. Add the flour and the yogurt (one third at a time, alternating flour and yogurt), stirring to combine after each addition. If you are starting from very cold butter, place it in the microwave for 20 seconds, and proceed with the recipe, it will be perfect to mix with the dry ingredients.Īdd the eggs one at a time, beating well after each addition. In a large mixing bowl, beat together the softened butter, sugars, baking powder, baking soda, salt, cinnamon, and vanilla extract, mixing until smooth. Prepare a baking pan (9 x 13 inch) by lightly greasing it with butter. By the time our lab meeting started, the cake was at its peak, barely warm, very moist and tender.ġ2 tablespoons (1 + 1/2 sticks) butter (plus a little more for greasing the pan) One of the things I loved about this recipe was the fact that I could prepare the cake the day before, stick it in the fridge, and bake next morning. King Arthur promised and delivered again: a coffeecake so easy to make that even a cake-challenged as myself can do it without problems. TWO YEARS AGO: Quinoa Salad with Red Grapes and Avocado ONE YEAR AGO: Fresh Strawberry Yogurt Bundt Cake Helen, thanks so much for another great recipe, I now need to take a deep breath and make your Portokalopita! If anyone is puzzled by the name, go visit her site, it is a cake that uses phyllo dough in the batter! Can you imagine that? Mind blowing! But, truth is, I could not ask for a better compliment than that of my beloved husband, the resident cake-critic, the one who was raised by bakers probably as talented as… Helen Fletcher! The cake was gone before 9:30hs, which is an excellent indication of approval. It is one of my favorite things to do, bake something on Sunday and share with our departmental colleagues. I suppose my glaze could have been slightly thicker so that it would stay more as a drizzle, but even if a bit thin, the taste was not compromised.Īs usual, this was shared with our co-workers on a Monday morning. Don’t worry, just go on and follow the recipe as specified. Once you pour the cake batter in the pan, it will seem as if it’s not enough. Allow the glaze to set before serving.Ĭomments: for a step by step tutorial, make sure to stop by Helen’s site using the link I provided under the recipe’s title. Drizzle one way,turn the cake and drizzle in the opposite direction. My cake took a little more than 1 hour in the oven.įor the glaze, combine the powdered sugar and lemon juice in a bowl and stir until smooth and with the right consistency to be drizzled. Place the cake on a rack over waxed or parchment paper for easy clean up. Bake for 50 to 55 minutes until a tester comes out clean. Sprinkle the reserved crumbs over the blueberries. Place the second half of the blueberries over the top of the batter. Beat on low to bring it together then on medium to smooth it out. Stir half of the frozen blueberries into the batter. They will be used for the topping.Īdd the remaining 1/4 cup flour, baking soda, egg and buttermilk to the remainder of the crumbs in the bowl. Remove 1/3 of the crumbs (about 210 grams) and set them aside. Raise the mixer and continue to mixing until crumbs form. Spray a 9″ cheesecake pan or springform pan and set aside.Ĭombine 2 cups flour and sugar in the bowl of a mixer. Cut the butter into small pieces and add it to the bowl. Mix on low at first until most of the butter has been cut in. And then… then I could not stop smiling.Ģ + 1/4 cups all-purpose flour, divided (315 grams)ġ cup powdered sugar (130 grams or 4 1/2 ounces)ģ tablespoons lemon juice (plus more if needed) I had to hold myself on the side of the counter top, my knees went a bit weak as my blood pressure dropped from the sheer shock of it.

#Blueberry crumb cake king arthur flour full

It turned out as a delicious, moist and tender cake, one that prompted Phil to grant me an unexpected compliment: “this is exactly the type of cake my Aunt Mildred would bake and we loved so much!” Can you grasp the full impact of those simple words put together? Me and his Aunt Mildred, joined in the same level of cake baking. A few months ago she blogged on a Blueberry Coffee Cake that had a nice twist to it, the inclusion of a crumb topping.

Each of her posts is a detailed tutorial that allows even the most insecure baker (Sally raises her hand…) to feel comfortable to face a little baking challenge. She is an expert baker, and also a natural teacher. As I mentioned before, one great food blogger I follow is Helen Fletcher.