Blueberry Crumb Cake
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup all-purpose flour
- ½cup sugar
- ½teaspoon ground cinnamon
- ½teaspoon salt
- 4tablespoons cold unsalted butter, cut in pieces
- ½cup unsalted butter at room temperature, plus additional for greasing pan
- 1cup sugar
- 2eggs
- ½cup milk
- 1teaspoon vanilla extract
- 2cups plus 3 tablespoons all-purpose flour
- 2teaspoons baking powder
- ½teaspoon salt
- 2cups blueberries
For the Topping
For the Cake
Nutritional analysis per serving (10 servings)
410 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 6 grams protein; 315 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. To make the topping, combine the flour, sugar, cinnamon and salt in a bowl. Add the butter, and rub it in with your fingers until the mixture resembles coarse meal. Set aside.
- Step 2
To make the cake, butter a 9-inch springform pan. Set aside. Using an electric mixer, cream the butter and sugar until very light and fluffy. Add the eggs one at a time, and beat well, stopping to scrape sides of bowl. Add the vanilla to the milk.
- Step 3
Sift 2 cups of the flour with the baking powder and salt. Add the flour mixture to the egg mixture alternately with the milk, beginning and ending with flour. Mix just until combined. Toss the blueberries with the remaining 3 tablespoons flour, and stir into the batter.
- Step 4
Scrape the batter into the prepared pan and smooth the top. Sprinkle with the topping. Bake until cake springs back when touched in the center, about 1 hour. Put on a rack to cool for a few minutes. Run a small knife around the edge of the pan to loosen, and remove the sides of the pan. Let cool.
Private Notes
Comments
Definitely less flour for topping. And use whole stick of butter if doubled and the whole half stick as stated. This freezes well.
Used less sugar in cake Less flour and sugar in topping. Added chopped pecans 1/2cup. Weighed flour first. Much better. Delicious
Very tasty cake especially with tart blueberries. Thought my grandkids would be horrified, but they loved it! Crumb topping is very dry - decrease flour and increase butter.