This recipe appears in:Bake the Book: Blueberry Crumb Cake
Sometimes, you just want something simple and comforting. And sweet. Blueberry crumb cake is a classic crowd-pleaser, and this version from The Seasonal Baker: Easy Recipes From My Home Kitchen To Make Year-Round is easy enough to whip up on the weekend. Use those extra farmers' market berries for this one.
Reprinted with permission from The Seasonal Baker by John Barricelli. Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved.
- For the Crumb Topping
- 2 1/2 cups all-purpose flour
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter
- For the Cake
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 large egg, at room temperature
- 1 tablespoon pure vanilla extract
- 1 pint (2 cups) fresh blueberries
- 1 to 2 tablespoons confectioners' sugar
Set the oven rack in the lower third of the oven. Preheat the
oven to 350°F. Spray a 12¼ by 8¼ by 1¼-inch baking sheet with
nonstick cooking spray. Coat with flour and tap out the excess.
To make the crumb topping: In a large bowl, sift the flour with
the brown sugar, cinnamon, and salt. Melt the butter in a small
saucepan; let cool for 2 minutes. Pour the melted butter over the
flour mixture. Work the mixture with your fingertips to press
into nice large crumbs; set aside.
To make the cake: In a large bowl, stir together 1½ cups of the flour, the baking powder, and salt; set aside.
In a medium bowl, whisk together the milk, granulated sugar, oil, egg, and vanilla and add to the flour mixture. Stir until the flour is absorbed. Using a small offset spatula, spread the batter over the prepared pan.
In a medium bowl, toss the blueberries with the remaining
1 tablespoon of flour. Sprinkle evenly over the cake. Scatter the
crumb topping over the top; it will completely cover the berries.
Bake, rotating the pan about two-thirds of the way through the
baking time, until the topping is golden brown, the blueberries
are bubbling, and a cake tester inserted in the center of the cake
comes out clean, 45 to 50 minutes. Remove to a cooling rack
and allow to cool for 10 minutes, or completely.
Sift confectioners’ sugar over the top. Cut into twelve 3-inch squares to serve.