Blueberry Crumb Cake
Ready In: 1 hr 5 mins
Serves: 9
Ingredients
Cake
- 4 tablespoons unsalted butter, at room temperature, plus more for pan
- 1 1⁄2 cups all-purpose flour, plus more for pan and
- 1 teaspoon flour, for blueberries
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 3⁄4 cup sugar
- 1 large egg
- 1⁄4 cup buttermilk
- 1 1⁄2 cups blueberries, picked over, rinsed, and patted dry
Streusel Topping
- 1 cup all-purpose flour
- 1⁄2 cup packed light brown sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup cold unsalted butter, cut into tablespoons (1 stick)
Directions
- Cake:
- Preheat the oven to 350°F Butter a 9-inch square baking pan; dust with flour, tapping out excess.
- In a medium bowl, whisk together the 1 1/2 cup flour, the baking powder, baking soda, salt, and allspice. In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the egg; beat until combined.
- Add the flour mixture and buttermilk in alternating batches, beginning and ending with the flour; beat until just combined (batter will be very stiff).
- In a small bowl, toss the blueberries with the remaining teaspoon flour. Fold the berries into the batter; pour into the prepared pan. Sprinkle evenly with streusel topping, covering the batter completely (do not press in). Bake until golden brown and a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool completely.
- Streusel Topping:
- In a medium bowl, mix the flour, sugar, and salt. Using your fingers, work in the butter until large, moist crumbs form. (Make sure the crumbs are large so they form a crisp topping as the cake bakes instead of melting into the batter). Chill streusel until ready to use.
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