Blueberry crumb cake1/28/2024 Not to mention the buttery cake itself–delightful. The combination of the lemon zest and blueberries is such a fresh taste…one of my favorites. Oh–and there’s lemon zest in the batter too, which I love. Once the batter was mixed in my stand mixer, I stirred in those beautiful berries. It’s a great tool for this purpose as well as for scooping ice cream. And I also used Golden Barrel’s dairy dipper to reach inside my almost-empty jar of coconut oil. ![]() Coconut oil works wonderfully to prevent sticking while baking. I use coconut oil to grease all my pans–I actually don’t have any cooking spray in my house at all. You start out by greasing a round pan (I used a 9″ one) with coconut oil. As a matter of fact, this same blueberry crumb cake graced our Christmas breakfast table this past year–that’s how much we love it. My boys love it and it never lasts long around our house.Īnd since blueberry season is upon us, this cake was made with fresh, plump blueberries, but I’ve made it before in the dead of winter with frozen ones. It’s one of those recipes that you can throw together last minute and would be perfect as a breakfast with your girlfriends ( with a side of coffee, of course), or as a light dessert with a dollop of whipped cream or scoop of ice cream on top. Cook in the oven for 40-45 minutes until a inserted skewer comes out clean.Today’s recipe, blueberry crumb cake, is a simple but tasty one that’s a favorite in our house. Take the streusel out of the fridge and sprinkle it over the batter.
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