Blueberry Crumb Cake
Blueberry Crumb Cake
Is eating cake for breakfast a good idea? Yes, it is. I’m doing it right now and I’ll probably down three slices, because this one’s so addictive.
Okay, let’s start at the top. Buttery, brown-sugary, cinnamony streusel with a nice crunchy texture. Right underneath, juicy, plump blueberries, perfectly fusing with the crumbs. Seriously, when no one’s looking, I pick and nibble on just that.
At the bottom is the cake itself. Moist, airy, and soft and a great base for everything that’s happening in the layers above.
What’s genius about this recipe is how quick and unfussy it is. You’ll mix the dry stuff with the butter, reserve one cup of it and that will be your crumbs. Then you’ll just add eggs and milk to the butter mixture, and that’s your cake batter. So, two different textures for the price of one.
Can you make it with other fruit? Totally! I used strawberries twice in the past and raspberries once (and won’t again, because of the tiny seeds, which are too much to deal with).
You could also turn this cake into muffins. Use a spoon and divide the batter evenly between the muffin pan cups (line them with paper liners and fill ¾ full). Top with blueberries and crumb topping. They need shorter baking time, about 30–35 minutes.
- Serves 8
- 2 cups unbleached all-purpose flour, plus 1 tablespoon to dust the cake pan
- 1 cup packed brown sugar
- 9 tablespoons cold unsalted butter, cut into ½-inch cubes, plus 1 tablespoon to grease the cake pan
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 2 eggs
- 1 cup whole milk
- 2 cups fresh blueberries
- Powdered sugar
- Preheat the oven to 350 degrees Fahrenheit.
- Grease the bottom and sides of a 9-inch square or 9-inch round cake pan with 1 tablespoon of butter.
- Dust the bottom and sides of the pan completely with 1 tablespoon of flour, and tap out any of the extra.
- In the bowl of a food processor fitted with an S-blade, combine 2 cups of the flour, brown sugar, 9 tablespoons of the butter, and cinnamon.
- Pulse in 3-second intervals a few times, until the butter is incorporated into the mixture, crumbly, and about pea-size.
- (Alternatively, place the flour, brown sugar, butter and cinnamon in a large bowl and use your fingers to incorporate the butter until crumbly, and about pea-size).
- Take 1 cup of this mixture out, and set it aside to use as crumb topping.
- Place the flour mixture into a medium bowl. Stir in the baking powder.
- Beat the eggs lightly with a fork in a small bowl and add to the flour mixture. Pour in the milk and stir to combine.
- Scrape the batter into the cake pan and spread evenly with a spatula. Sprinkle the blueberries evenly over the batter and lightly press down into the batter with your fingers.
- Sprinkle the reserved crumb topping over the blueberries and lightly press down with your fingers.
- Bake in the oven until firm to touch and golden brown on top, and until a cake tester or knife inserted into the middle comes out clean, about 55–60 minutes.
- Remove from the oven and let cool in the pan. Cut into slices, dust with powdered sugar, and serve. Store the cake covered with a kitchen towel in a cool place, for up to 3 days.