Ingredientes para Best Blueberry Buckle Blueberry Crumb Cake
- Unbleached All Purpose Flour
- Light Brown Sugar
- Granulated Sugar
- Ground Cinnamon
- Table Salt
- Unsalted Butter
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- Vanilla Extract
- 3 large eggs
- Fresh Blueberries
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Cómo preparar Best Blueberry Buckle Blueberry Crumb Cake
- **Streusel Topping:**
- Preheat oven to 350°F (175°C). Adjust oven rack to lower-middle position.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Set aside.
- **Cake Batter:**
- Grease and flour a 9-inch round cake pan with 2-inch sides.
- In a medium bowl, whisk together 1 ¾ cups all-purpose flour and 2 teaspoons baking powder.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, ½ teaspoon salt, and 1 tablespoon lemon zest until light and fluffy (about 3 minutes with a mixer).
- Beat in 1 teaspoon vanilla extract.
- Add 3 large eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in 4 cups fresh blueberries.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
163g
Fat
66g
Carbs
22g
