Blueberry Crumb Cake

Midweek baking usually requires some speed. There is not enough time for something complicated so a I always think of crumb cakes.

For this Blueberry Crumb Cake recipe I used a similar berry cake from Martha Stewart.

Blueberry Crumb Cake

My cake trial below……

Blueberry Crumb Cake

For this recipe I used:

4 Tablespoons of Unsalted Butter
3/4 Cup of Flour
1/4 Cup of Sugar
1/4 Cup of Light Brown Sugar
1/4 Teaspoon of Salt
1/4 Teaspoon of Cinnamon

1 1/2 Cups of Flour
1 Tablespoon of Buttermilk Powder
1 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
4 Ounces of Unsalted Butter
3/4 Cup of Sugar
2 Large Eggs
1 1/2 Teaspoons of Vanilla
1/4 Cup of Water
1 Pound of Blueberries

Blueberry Crumb Cake – The Ingredients

I started by lining a 9″square pan with parchment paper that hung over 2 sides.

Blueberry Crumb Cake – Lining the Pan

Then I dusted the blueberries with 1 Tablespoon of the 1 1/2 cups of flour. I mixed the berries well with the flour. This should hold the berries in the batter rather than letting them sing to the bottom of the pan.

Blueberry Crumb Cake – Dusting the Blueberries

I made the topping mixture by combining the 4TBS of butter, 3/4 cup of flour, 1/4 cup of Sugar, the Brown Sugar, 1/4 teaspoon of salt, and the cinnamon. Blend together with a pastry blender until well combined. In future I would melt and cool the butter to make a crispier more cohesive topping.

Blueberry Crumb Cake – Adding the Topping Ingredients

Blueberry Crumb Cake – The Crumb Topping Mixed

Next I sifted the rest of the dry ingredients together in a medium bowl and set them aside. Flour, baking powder, salt and the buttermilk powder.

Blueberry Crumb Cake – Sifting the Dry Ingredients

Blueberry Crumb Cake – All Sifted

Now it was time for the wet mixture. I beat the butter and sugar together until the mix was light and fluffy,

Blueberry Crumb Cake – Butter and Sugar

Blueberry Crumb Cake – Butter and Sugar now Light and Fluffy

Then I added the eggs and vanilla and mixed well.

Blueberry Crumb Cake – Eggs (Vanilla off camera)

Blueberry Crumb Cake – After the Eggs and Vanilla are Mixed In

Next it was time to add the four and water to make the final batter. I worked these both in in separate additions and mixed the final batter by hand with a spatula.

Blueberry Crumb Cake – After the Alternating Wet And Dry

I then gently folded in the blueberries.

Blueberry Crumb Cake – Adding the Blueberries

After pouring the batter into the pan and spreading it out I added the crumb topping and popped it in the oven for about an hour.

Blueberry Crumb Cake – In the Pan

Blueberry Crumb Cake – With the Crumb Topping

After the cake was out of the oven I let it cool for 15 minutes on a rack then grabbed the ends of the parchment and removed the cake from the pan.

Blueberry Crumb Cake – Out of the Oven

Blueberry Crumb Cake – Final Cooling
After cooling for about an hour it was time to serve the cake up
Blueberry Crumb Cake – Served!
Cooks notes:
  • for the topping melt and cool the butter then mix all of the topping ingredients together. This will produce a crispier, chunkier topping
  • use any fruit you like
  • try cardamom instead of cinnamon for a more European flavour
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12 thoughts on “Blueberry Crumb Cake

Add yours

  1. I buy frozen blueberries to have on hand all the time since they are expensive in the Winter here…or about 8 months out of the year. Your dessert looks simple and delicious. Bet it is good warm with vanilla ice cream!

    Like

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