Blueberry Crumb Cake

 
I love crumb cake and a few years ago, I found a recipe for a peach crumb cake on epicurious that was fabulous.  It has become one of those recipes that I turn to again and again.  It's not peach season so when I last made the recipe, I substituted blueberries to excellent results. 

Of course it's not blueberry season either, but last summer my sister's friend gave her a huge box of blueberries which she kindly shared with me.  We have kept our blueberry stash in the freezer and used it for baking and pancakes all winter, and it is now down to a small bag.  It has been such a treat to have this taste of summer available to us throughout the year. 

The layer of fruit under the crumb keeps the cake very moist, even if you store it for a couple of days before serving.  I used some turbinado sugar in the topping because I like the crunch that it adds, but you can substitute more brown sugar instead. 

The children loved helping with this recipe, especially sifting the flour and layering the blueberries and crumb topping.  And they definitely enjoyed the results.

Blueberry Crumb Cake
Adapted from epicurious

For the crumb topping:
1 cup unbleached white flour
1/4 cup light brown sugar
1/4 cup coarse cane sugar such as turbinado (or substitute brown sugar)
6 tablespoons unsalted butter, softened
3/4 teaspoon cinnamon

For the cake:
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 cup unbleached white flour
3/4 cup baking powder
1/2 teaspoon salt
1 1/2 cup fresh or frozen blueberries

Preheat oven to 350 degrees.  Butter and flour an 8-inch square cake pan.

To make the crumb topping, assemble all the ingredients for it in a food processor and pulse until it has mixed thoroughly and the largest pieces of butter are no larger than a pea.  Set aside.

To make the cake, cream the butter and sugar together until the mixture is light and fluffy.  Add the eggs one at a time, mixing well after each egg.  Sift in the flour, baking powder, and salt and mix just until the flour is moist.  Spoon the batter, which will be quite thick, into the cake pan and spread it evenly across the bottom of the pan.  Sprinkle the blueberries in a single layer over the batter and spoon the crumb topping on top of the blueberries.  Bake for 50 minutes to 1 hour, until a toothpick comes out clean.  Let the cake cool in the cake pan and, just before serving, cut it into squares.

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Comments

[Sharon Hammond]

Will work for food. --Sharon Hammond

[Blueberry crumb cake]

The best collections of blueberry...Superb!!!!
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