Because the sugar/flour ratio is not equal, but rather there’s more sugar, it’s a little crispier, making it a great contrast to a very fluffy cake. This is a great streusel match for this cake (thank you Esti for perfecting this one). If you noticed that our batter isn’t turning blue, then you must have missed this key blueberry hack yesterday. This is both for convenience and because you can buy frozen blueberries with your desired hechsher. Blueberries are not your family’s thing? Maybe try this 9×13 Cinnamon Swirl Crumb Bake. They add moistness which I find is lacking when the mix-in is not a fruit. In a small bowl, combine the flour, baking powder, baking soda, and salt and set aside. In a separate bowl, whisk together oil and eggs, and add to dry mixture. And toss the blueberries with the 2 tablespoons of flour and set aside. This one gets the dry ingredients, followed by the wet ingredients. There used to be cakes that entailed creaming margarine or melting chocolate…cakes that needed ingredients to be blended or whipped first. They’re so good and so easy, we’ve forgotten about all our long lost favorite cakes. ![]() ![]() ![]() With lots of streusel (sorry that we’re making you take out the extra bowl). But we were thinking, for this summer, to go with something that would be warm and welcome for breaking the fast…something light and fluffy. I think it’s about time we owed you all another 9×13 cake recipe, no? It’s almost a year since we gave you this 9×13 Chocolate Bar Ice Cream and it’s two years since this 9×13 S’Mores Frozen Dessert. You’ve got enough energy to whip up this summery and fluffy Blueberry Cake. Jump to Recipe Print Recipe Hot, fresh, and light.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |