Blueberry Crumb Cake
Blueberry crumb cake with a tender base, topped with cinnamon-sugar streusel and fresh blueberries.
Ingredients
all-purpose flour (spoon flour into dry-measure cup and level off)
2⅓ cups
baking powder
2 teaspoons
unsalted butter (softened)
16 tablespoons (2 sticks/8 ounces/225 g)
sugar
1⅓ cups
large eggs
3
vanilla extract
2 teaspoons
egg yolks
3
milk or buttermilk
½ cup
blueberries (picked over and patted dry)
4 cups
all-purpose flour (for crumb topping)
2 cups
baking powder (for crumb topping)
1 teaspoon
granulated sugar (for crumb topping)
⅔ cup
light brown sugar (firmly packed, for crumb topping)
⅔ cup
ground cinnamon (for crumb topping)
¼ teaspoon
freshly grated nutmeg (for crumb topping)
½ teaspoon
unsalted butter (melted, for crumb topping)
12 tablespoons (1½ sticks)
Instructions
1
Step 1
Set a rack in the middle of the oven and preheat to 350°F (180°C).
2
Step 2
For the crumb topping, mix the flour, baking powder, sugars, cinnamon, and nutmeg in a bowl. Stir in the melted butter. Rub the mixture between your fingers to form coarse crumbs. Scatter the crumbs over the berries as evenly as possible. Set aside.
3
Step 3
In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating smooth after each addition. Beat in the vanilla.
4
Step 4
Stir together the flour and baking powder and add the dry mixture to the batter in 3 additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter evenly in the prepared pan.
5
Step 5
Scatter the blueberries and crumb mixture evenly over the batter, pressing in gently.
6
Step 6
Bake the cake until the batter is firm and the crumbs are well colored, about 40 minutes. Cool the cake in the pan on a rack. Cut the cooled cake into twenty-four 3-inch (7-cm) squares. Remove the squares from the pan to a platter.
