Blueberry Crumb Cake
Eileen Gray
I love the combination of a very light and soft cake under a chunky topping of brown sugar and cinnamon crumbs. Let's face it, it's all about the crumb topping and the blueberries!
Prep Time30 minutes mins
Bake Time1 hour hr
Total Time1 hour hr 30 minutes mins
Servings:12 portions
Crumb Topping
- 6 3/4 oz Cake flour (1 1/2 cups, see note)
- 6 oz brown sugar (2/3 cup)
- 1/4 teaspoon table salt
- 2 teaspoons cinnamon
- 1/2 teaspoon lemon zest
- 4 oz unsalted butter (room temperature)
Cake Batter
- 1 large egg
- 1 egg yolk
- 4 oz buttermilk (1/2 cup, divided)
- 1 teaspoon vanilla extract
- 6 3/4 oz Cake flour (1 1/2 cups)
- 6 oz granulated sugar (3/4 cup)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 4 oz unsalted butter (room temperature)
- 10 oz blueberries (2 cups)
Crumb Topping
Combine 6 3/4 oz Cake flour, 6 oz brown sugar, 1/4 teaspoon table salt, 2 teaspoons cinnamon and 1/2 teaspoon lemon zest. Mix on low speed until completely combined. With the mixer running, add 4 oz unsalted butter and continue to mix until the topping looks like sand. Remove from the mixer and transfer to a small bowl by squeezing handfuls to create large clumps. Set aside while you mix the batter.
Batter
Combine 1 large egg and 1 egg yolk, 1 teaspoon vanilla extract and 1/4 cup of the buttermilk in a small bowl and set aside.
Sift together 6 3/4 oz Cake flour, 6 oz granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. add 1 teaspoon lemon zest. With the mixer running on low speed, add 4 oz unsalted butter and the remaining 1/4 cup of buttermilk. Mix until completely combined. Scrape the bowl and beater. Mix on medium speed for 2-3 minutes to lighten the batter.
Scrape the bowl and add the egg mixture in two batches, scraping between additions. By hand, fold about 2/3 of the blueberries into the batter. Spread the batter into the prepared pan.
Sprinkle 1/2 the remaining blueberries over the top of the batter. Sprinkle 1/2 the crumb topping over the batter, breaking the topping into pea to marble sized clumps. Sprinkle the rest of blueberries and then the remaining crumb topping.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool at least 30 minutes in the pan. Use the parchment to carefully lift the cake out of the pan.
Cool completely on a wire rack
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The cake can be baked in a 9" round cake pan or springform pan. The cake will be slightly taller and may take a bit longer to bake.
Serving: 1slice | Calories: 380kcal | Carbohydrates: 56g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 167mg | Potassium: 89mg | Fiber: 2g | Sugar: 31g | Vitamin A: 504IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg