Nov 6

Blueberry Crumb Cake


Cake: 2 cups flour, plus 2 tsp for berries 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp ground cinnamon 1/4 tsp grated nutmeg 6 T unsalted butter, at room temperature 2/3 cup sugar 1 tsp grated lemon zest 2 large eggs 1 tsp vanilla extract 1/4 tsp lemon extract 1/2 cup buttermilk 2 cups fresh or frozen blueberries Crumb topping: 1/3 cup brown sugar 1/4 cup sugar 1/3 cup flour 1/4 tsp salt 1/2 tsp ground cinnamon 4 T unsalted butter, cold Coat an 8x8 baking pan or Pyrex dish with butter or baking spray and preheat oven to 350 degrees.  In a medium bowl, combine 2 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg and stir to combine.  In a mixing bowl, combine butter, sugar and lemon zest and cream on medium speed for 2-3 minutes until light and fluffy.  Add eggs, one at a time, mixing for about one minute after each addition.  Add vanilla and lemon extracts and mix to combine.  Add 1/2 of the flour mixture, mix until just combined.  Add buttermilk and mix until combined then remaining flour mixture, mixing until incorporated.  Finally, lightly toss blueberries with remaining 2 tsp flour and fold into the batter.  Pour batter into prepared dish and smooth the top. In a small bowl, combine sugars, flour, salt, and cinnamon for crumb topping.  Add butter and cut in with a fork, a pastry blender or your fingers until it forms a crumbly mixture.  Sprinkle liberally on top of batter and bake for approximately one hour, until a knife inserted in the center comes out clean.  Cool slightly and serve warm or at room temperature.  Keep any leftovers covered once it's fully cooled. Source:

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