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Blueberry Crumb Cake

January 19, 2008

Delicious for breakfast or with a cup of coffee or tea. I sometimes substitute half white whole-wheat flour.

Blueberry Crumb Cake

Adapted from Dorie Greenspan’s book Baking: From My Home to Yours.

Ingredients

For the crumbs:
5 tbsp unsalted butter, at room temperature
1/4 cup sugar
1/3 cup (packed) light brown sugar
1/4 tsp salt
1/2 cup chopped walnuts (you could use almonds or pecans, too)

For the cake:
1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed)
1 cup plus 2 tsp all-purpose flour
1 cup white whole wheat flour (I use King Arthur brand)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2/3 cup sugar
6 tbsp unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp pure vanilla extract
1/2 cup buttermilk

Directions

Center a rack in the oven and preheat the oven to 350. Butter an 8-inch square baking pan and put it on a baking sheet.

To make the crumbs: Put all the ingredients except the nuts into a food processor and pulse just until the mixture forms clumps. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed.

To make the cake: toss the blueberries and 2 tsp flour together and set aside. In a medium bowl, whisk together the remaining 1 cup all-purpose flour, 1 cup white whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Using an electric mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for about 1 minute after each addition, then beat in the vanilla extract. Turn the speed down to low and add the flour mixture and buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (start and end with the dry ingredients.) Gently fold in the berries by hand.

Scrape the batter into the buttered pan and smooth the top gently with the spatula. Break the topping into bits and pieces with your hands and scatter it over the batter, pressing down gently.

Bake for 55-65 minutes, or until the crumbs are golden and a thin knife inserted into the middle of the cake comes out clean. Transfer the cake to a rack and cool just until warm, or until it reaches room temperature.

Serves 9.

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