Blueberry Crumb CakeFrom michellem 5 years ago
- For the topping: shopping list
- 5 tbs unsalted butter at room temp shopping list
- 1/4 cup sugar shopping list
- 1/3 cup light brown sugar (packed) shopping list
- 1/3 cup all purpose flour shopping list
- 1/4 tsp salt shopping list
- 1/2 cup chopped walnuts* shopping list
- For the Cake: shopping list
- 1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed) shopping list
- 2 cups plus 2 tsp all purpose flour shopping list
- 2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp ground cinnamon shopping list
- 1/8 tsp freshly ground nutmeg shopping list
- 2/3 cup sugar shopping list
- grated zest of 1/2 lemon or 1/4 orange shopping list
- 3/4 stick (6 tbsp) unsalted butter at room temp shopping list
- 2 large eggs, at room temp shopping list
- 1 tsp vanilla extract shopping list
- 1/2 cup buttermilk shopping list
How to make it
- Preheat oven to 350. Butter an 8-inch square pan and put it on a baking sheet.To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface. Refrigerate until needed. (Covered well the crumb mix can be refrigerated for up to 3 days.)
- To make the cake: Using your fingertips, toss the blueberries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.) You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.
- Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
- Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.
People Who Like This Dish 6
The Cookmichellem Idaho, ID
The Rating4 people
ohhhhh michele this sounds heavenly i love crumb cakes .........
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
This sounds heavenly! Love the ingredients here, I know it will taste wonderful!juels in Clayton loved it
awsome michelle I love blueberries high5 thanksmomo_55grandma in Mountianview loved it
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