Blueberry Crumb Cake

I follow a lot of food blogs and one of my favorites is Smitten Kitchen.  Deb’s blog constantly inspires me to try new recipes, as I hope this blog will inspire others to experiment in the kitchen.  One of her recipes that I had my eye on was this blueberry crumb cake.  A wonderful cake that can really be enjoyed at any time, but especially for a breakfast or brunch. 

I decided to try this recipe out for our monthly birthday celebration at work.  It’s always a great place to solicit feedback from a number of people.  Plus, it saves me from eating the whole thing!  Needless to say this recipe was well received.  I barely got a piece for myself!

I’d love to hear what food blogs/websites you like to follow?  I’m always searching for something new and fun!

This recipe came together pretty easily with not much fuss, which worked out great since I made it on a busy weeknight!  Win!  Somewhat surprisingly I found this cake to have an overall lighter texture than I anticipated.  It did not weigh you down like similar coffee cakes can do.  The crumb topping also adhered to the batter very well, with minimal loss after turning the cake out of the pan.  I especially enjoyed the addition of lemon zest in the batter.  It really adds a nice freshness and hint of citrus.  Try it out and you won’t be disappointed.

 Happy baking my friends!

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Blueberry Crumb Cake

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Description

Yields one 9″ round cake.

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Ingredients

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Topping

• 5 TBS all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 4 TBS unsalted butter
• pinch of salt

Cake

• 2 cups minus 1 TBS all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 4 TBS unsalted butter, softened
• 3/4 cup granulated sugar
• Zest of 1 lemon
• 1 large egg
• 1 tsp vanilla extract
• 12 oz fresh blueberries, washed and dried
• 1/2 cup milk, any kind
• Confectioners’ sugar, for dusting (optional)

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Instructions

1. Heat to 375ºF. Grease (or butter and flour) a 9″ round baking pan, and line with a round of parchment paper.
2. Prepare topping mixture by combining flour, sugar, cinnamon and salt, then cut in butter with a pastry blender or fork, until the mixture resembles coarse crumbs. Set aside.
3. In a medium bowl, whisk flour, baking powder, and salt together.
4. In a large bowl beat butter, sugar, and zest together with a mixer until light and fluffy. Mix in egg and vanilla.
5. Beat in dry ingredients, 1/3 at a time, alternately with the milk, beginning and ending with the dry ingredients.
6. Fold in blueberries. Batter will be thick.
7. Pour batter into prepared pan. Sprinkle evenly with prepared topping.
8. Bake for 40-50 minutes, or until a toothpick comes out clean.
9. Let cool in pan 20 minutes, then remove from pan and finish cooling on wire rack.
10. Dust with confectioners’ sugar, if using.

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