May 27th, 2010

Blueberry Crumb Cake

This blueberry crumb cake is unbelievably good, considering the simple ingredient list. It’s not too sweet and has a fabulous texture.  It’s wonderful for breakfast or brunch, but it also makes a nice dessert, served warm with a scoop of vanilla ice cream.  You can substitute different berries, or even a mix of berries. Sliced apples are yummy too!

Blueberry Crumb Cake

Blueberry Crumb Cake

Preparation 15 2017-04-28T00:00:00+00:00 Cook Time 45 2017-04-28T00:00:00+00:00
Serves 1     adjust servings

Ingredients

    Cake4 tablespoons unsalted butter, softened

    • 1 1/2 cups all-purpose flour + 1 teaspoon for blueberries
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/4 teaspoon allspice
    • 3/4 cup granulated sugar
    • 1 large egg
    • 2/3 cup low-fat buttermilk
    • 1 1/2 cups blueberries

    Topping1 cup all-purpose flour

    • 1/2 cup packed brown sugar
    • 1/4 teaspoon salt
    • 1/2 cup butter

    Instructions

    1. Preheat oven to 350 degrees.
    2. Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill until needed.
    3. Coat a 9-inch square baking pan with non-stick cooking spray.
    4. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice.
    5. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add the egg and beat well.
    6. Add flour mixture and buttermilk alternately until just combined, starting and ending with the flour. The batter will be very stiff.
    7. In a large bowl, toss the blueberries with remaining teaspoon of flour.
    8. Fold blueberries into the batter; spread into prepared pan.
    9. Sprinkle cake with streusel topping.
    10. Bake until golden brown, 45 to 50 minutes.
    11. Cool completely, then dust with powdered sugar, if desired.
    Who Dished It Up First: This is another recipe I found in Martha Stewart’s Everyday Food: Great Food Fast cookbook.

    signature

    Comments

    1. I have just discovered your blog and love the recipes that you’re posting here. I’ve really gotten into a rut with cooking – maybe because of the time factor – but from what I’ve seen so far – I think that I would make each and every one of them.

    2. This looks so good!

    3. That is one good looking Blueberry Crumb Cake. Great photo.

    4. Your photo looks really great!! It makes the crumb cake look really good!!
      Would you mind checking out my blog? 😀
      http://ajscookingsecrets.blogspot.com/

    5. Made this over the weekend. I thought this cake was fantastic! Only changes I made: used a 12-oz bag of Trader Joe’s frozen wild blueberries that HAD to get out of my freezer (measured 2 cups of berries). Used 1 C of buttermilk, by accident; didn’t seem to harm anything. Next time I make it, I will decrease the butter in the topping — I can’t believe I’m going to say this, but it was too buttery. I think 5 T would be spot-on. Thanks so much for posting this!

    6. I’ve made this…it’s delicious. love your photos!

    7. oh so delicious looking! I love blueberries and don’t even get me started on crumb cake. Two great tastes!!! YUM YUM YUM, wish I had some right now!

    8. Can one substitute any other pan? I don’t have a 9-in square, but I have several others. Thanks!

    9. Just finished making this. Very delist.. Seemed like it took a long time for it to get done in the center so Be Patient. I used frozen blueberries and worked fine.

     

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