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Blueberry Crumb Cake


Description

Yields one 9″ round cake.


Ingredients

Scale

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)

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.