BLUEBERRY CRUMB CAKE

I love the combination of a very light and soft cake under a chunky topping of  brown sugar  and cinnamon crumbs. Let's face it, it's all about the crumb topping and the blueberries!

I love the combination of a very light and soft cake under a chunky topping of  brown sugar  and cinnamon crumbs. Let's face it, it's all about the crumb topping and the blueberries!


INGREDIENTS

CRUMB TOPPING
  • 1 1/2 cups (6.75 oz, 189g) cake flour
  • 2/3 cup (6 oz, 168g) light brown sugar
  • pinch of salt
  • 2 teaspoons cinnamon
  • Zest of 1/2 lemon
  • 1 stick (4 oz, 112g) softened unsalted butter, cut into 1" pieces

CAKE BATTER
  • 1 large egg plus 1 yolk
  • 1/2 cup (4 oz, 120ml) buttermilk, divided
  • 1 1/2 cups (6.75 oz, 189g) cake flour
  • 3/4 cup (6 oz, 168g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • zest of 1/2 lemon
  • 1 stick (4 oz, 112g) butter, softened and cut into 1" pieces
  • 1 pint fresh (or frozen) blueberries



INSTRUCTIONS
  1. Preheat the oven to 350°F. Butter and flour an 9" square cake pan. Cut an 8"x16" piece of parchment paper and line the pan in one direction, leaving a short overhand on each side. Butter and flour the parchment.

CRUMB TOPPING
  1. Combine the flour, brown sugar, salt, cinnamon and zest. Mix on low speed until completely combined. With the mixer running, add the butter and continue to mix until the topping looks like sand. Remove from the mixer and transfer to a small bowl by squeezing handfuls to create large clumps. Set aside while you mix the batter.

BATTER
  1. Combine the egg, yolk and 1/4 cup of the buttermilk in a small bowl and set aside.
  2. Sift together the flour, sugar, baking powder and salt. add the zest. With the mixer running on low speed, add the butter and the remaining 1/4 cup of buttermilk. Mix until completely combined. Scrape the bowl and beater. Mix on medium speed for 2-3 minutes to lighten the batter.
  3. Scrape the bowl and add the egg mixture in two batches, scraping between additions. By hand, fold about 2/3 of the blueberries into the batter. Spread the batter into the prepared pan.
  4. Sprinkle 1/2 the remaining blueberries over the top of the batter. Sprinkle 1/2 the crumb topping over the batter, breaking the topping into pea to marble sized clumps. Sprinkle the rest of blueberries and then the remaining crumb topping.
  5. Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes. Cool at least 30 minutes in the pan. Use the parchment to carefully lift the cake out of the pan.
  6. Cool completely on a wire rack