Follow Us Follow Us on Facebook Follow Us on Twitter Follow Us on Pinterest Follow Us on Instagram Follow Us on Tumblr

Jersey Fresh Blueberry Crumb Spice Cake

Jersey Fresh Blueberry Crumb Spice Cake
This is a QR Code
Scan here to get
this recipe on
your phone

Crumb Topping: 1/3 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
1/2 cup melted butter
1 3/4 cup cake flour or all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cumin
1/8 tsp kosher salt
Blueberry Filling:
3 cups Jersey Fresh or JF frozen blueberries
1 Tbsp granulated sugar
1 Tblsp all purpose flour
1/4 tsp ground ginger
Cake Batter: 3/4 cup vegetable oil
1 cup (6 oz.) granulated sugar
1/2 cup (3 oz.) brown sugar
3 extra large eggs
1/3 cup orange juice
1 1/2 Tbsp vanilla extract
2 1/2 cups (11 oz.) all pupose flour
1 Tbsp baking powder
1/4 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground cardamom



Crumb: Melt butter, add extract. Combine flour and spices. Whisk butter and flour mixture.
Filling: Toss all ingredients together in a bowl.
Batter: Grease a 9 X 13 baking dish, dust with flour. Preheat oven to 375 degrees. Beat the eggs, set aside. Put spices in a small bowl, set aside. Measure the sugars. Sift baking powder into the flour, add the salt and spices. Mix. Mix the oil and sugars together in large mixing bowl, add the eggs and mix. Add the orange juice and vanilla and mix. Mix the liquid mixture into the flour mixture. Spread half the batter in the prepared pan. Top with blueberries and then top with the remaining batter. Sprinkle topping over top layer. Lower oven temp to 350 and bake in top third of oven for 45-55 minutes. Cool before slicing.

Recipe courtesy of Ann Goldman of Bread and Babka @ GoldStone Farms.

Print Recipe Only

Jersey Fresh Blueberry Crumb Spice Cake
This is a QR Code
Scan here to get
this recipe on
your phone

Crumb Topping: 1/3 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
1/2 cup melted butter
1 3/4 cup cake flour or all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cumin
1/8 tsp kosher salt
Blueberry Filling:
3 cups Jersey Fresh or JF frozen blueberries
1 Tbsp granulated sugar
1 Tblsp all purpose flour
1/4 tsp ground ginger
Cake Batter: 3/4 cup vegetable oil
1 cup (6 oz.) granulated sugar
1/2 cup (3 oz.) brown sugar
3 extra large eggs
1/3 cup orange juice
1 1/2 Tbsp vanilla extract
2 1/2 cups (11 oz.) all pupose flour
1 Tbsp baking powder
1/4 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground cardamom



Crumb: Melt butter, add extract. Combine flour and spices. Whisk butter and flour mixture.
Filling: Toss all ingredients together in a bowl.
Batter: Grease a 9 X 13 baking dish, dust with flour. Preheat oven to 375 degrees. Beat the eggs, set aside. Put spices in a small bowl, set aside. Measure the sugars. Sift baking powder into the flour, add the salt and spices. Mix. Mix the oil and sugars together in large mixing bowl, add the eggs and mix. Add the orange juice and vanilla and mix. Mix the liquid mixture into the flour mixture. Spread half the batter in the prepared pan. Top with blueberries and then top with the remaining batter. Sprinkle topping over top layer. Lower oven temp to 350 and bake in top third of oven for 45-55 minutes. Cool before slicing.

Recipe courtesy of Ann Goldman of Bread and Babka @ GoldStone Farms.

Full Recipe Page