One night while I was flipping throughout one of my 347,822 cook books, I came across a New York crumb cake recipe. Since the pollen has made such a grand entrance to let everyone know that Spring is here, it’s time to make some baked goods with fruit. I love throwing fruit into recipes whenever possible, and this was the perfect opportunity. Sinking my teeth into this thick and fluffy cake with the moist, flavorful blueberries and crunchy cinnamon topping along with a hot cup of coffee is one of the many reasons I love weekends. Is it Summer yet?!?!
Blueberry Crumb Cake
For the Cake
4 cups all purpose flour
2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
4 large eggs, at room temperature
2 cups buttermilk
1/2 cup unsalted butter, melted and slightly cooled
1 pint fresh blueberries (or 1 1/2 cups frozen blueberries)
Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Add eggs, buttermilk, butter, and vanilla to flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on medium speed for 1 minute. Gently toss blueberries with some flour (this keeps the blueberries from sinking in the batter while baking), stir blueberries into batter, then spread batter evenly into greased and floured 9×13 inch cake pan. Sprinkle with topping, bake in preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
For the Topping
2 cups all purpose flour
1 cup packed light brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, melted and slightly cooled
In a medium mixing bowl, combine flour, brown sugar, cinnamon and salt. Using a wooden spoon, stir in butter until coarse crumbs form. Sprinkle evenly over batter.
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