Alternately add the dry ingredients and the sour cream, starting and ending with the dry, mixing well after each addition. Add the eggs, one at a time, mixing until combined. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Whisk together the 2 cups of flour, baking powder, salt, and ground cinnamon in a medium-sized bowl. Toss the blueberries and the extra 1 tablespoon flour in a small bowl, and set aside. Grease and line an 8-by-8-in baking dish with parchment. For the Blueberry Cake Preheat the oven to 350° F. Place the mixture in the fridge until ready to use. Add melted butter, and mix until crumbly. įor the Crumb Topping Combine the all-purpose flour, brown sugar, salt, and cinnamon. If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments on my website ! Take pictures, tag me, and share them with me on Instagram or Facebook. To extend the shelf life, refrigerate the cake after a couple of days. Freeze for up to 3 months.ĭoes blueberry crumb cake need to be refrigerated?No, crumb cake can be left out at room temperature but make sure it is tightly wrapped or placed under a cake dome. Transfer the cake slices to an airtight container or freezer-safe zip-top bag. Do still toss the frozen berries in the extra tablespoon of flour.Ĭan you freeze blueberry crumb cake?Yes, you certainly can freeze this cake. Use them straight from the freezer, do not thaw them out first.
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