Best Blueberry Buckle (Blueberry Crumb Cake)
- Reviews 22
Ready In: 1 hr
Serves: 8
Ingredients
Streusel Topping
- 1⁄2 cup unbleached all-purpose flour (2 1/2 ounces)
- 1⁄2 cup light brown sugar (3 1/2 ounces)
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon ground cinnamon
- 1 pinch table salt
- 4 tablespoons unsalted butter, cut into 8 pieces, softened but still cool (1/2 stick)
Cake
- 1 1⁄2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 1⁄2 teaspoons baking powder
- 10 tablespoons unsalted butter, softened but still cool (1 1/4 stick)
- 2⁄3 cup granulated sugar (about 4 3/4 ounces)
- 1⁄2 teaspoon table salt
- 1⁄2 teaspoon lemon zest
- 1 1⁄2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 4 cups fresh blueberries, picked over (about 20 ounces)
Directions
- For the streusel:
- In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.
- Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.
- Transfer streusel to small bowl and set aside.
- For the cake:
- Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray.
- Whisk flour and baking powder in small bowl to combine; set aside.
- In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
- Beat in vanilla until combined, about 30 seconds.
- With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds.
- Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.
- Using rubber spatula, gently fold in blueberries until evenly distributed.
- Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface.
- Sprinkle streusel evenly over batter.
- Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.
- Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).
- ool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.
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