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Blueberry Crumb Cake

120

This moist cake can be served as an indulgent breakfast, afternoon snack, or dessert.

  • Prep:
  • Total Time:
  • Servings: 9

Source: Everyday Food, May 2004

Ingredients

For the Streusel Topping

  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter (cut into tablespoons)

For the Cake

  • 4 tablespoons unsalted butter, softened, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan and 1 teaspoon for blueberries
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 3/4 cup sugar
  • 1 large egg
  • 2/3 cup buttermilk
  • 1 1/2 cups blueberries

Directions

  1. Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill.

  2. Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with remaining teaspoon flour. Fold blueberries into the batter; spoon into prepared pan.

  3. Sprinkle cake evenly with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely.

Cook's Notes

Tossing the blueberries with a bit of flour keeps them from sinking during baking. When making streusel, squeeze the mixture into large crumbs so it forms a crisp topping as it bakes instead of melting into the batter.

Reviews Add a comment

  • Joanne1021
    29 JAN, 2015
    Many posters have said that the crumb topping sank or wasn't crumbly enough. It's pretty difficult for me to use cold butter to make the topping because it takes a long time to incorporate it into the other ingredients. I use semi-soft butter to make the topping and then put it in the fridge for a little while till it gets cold. Then I stir it up to make it crumbly. The reason the topping may not turn out like you want is because it's not cold enough before you bake it.
    Reply
  • Danielle Johnson
    12 JAN, 2013
    Good recipe since it calls for simple ingredients. I used cinnamon in place of allspice, fat free milk instead of buttermilk and it tasted great. I didnt think it was sweet enough- next time I'll add 1/4 cup more sugar for flavor.
    Reply
  • SuzePrich
    12 SEP, 2011
    I forgot to mention, you can substitute 2/3 c plain yogurt + 2 T milk ( I only buy whole, but you could use low-fat) for the buttermilk, which I never have on hand. This way you can make this all the time!
    Reply
  • SuzePrich
    12 SEP, 2011
    This recipe is a real keeper, a simple & tasty cake, especially good for breakfast. The crumb topping is very prominent, so use the best butter you can buy, like Plugra. I have made it with mixed berries, and also with peaches & blueberries in summer & it's great. I've made it healthier by subbing 1/4 c WW flour for the AP flour in both the cake & topping & adding 3T oat bran or wheat germ to the topping & it's terrific. I will make it again & again.
    Reply
  • patsyjean
    20 AUG, 2011
    Really good! Subtle flavor. Moist. Yum.
    Reply
  • marinasings
    16 JAN, 2011
    This is delectable !!! Especially in the summer when the berries are super fresh and plentiful. I took some to work and my co workers devoured it
    Reply
  • labaticha
    25 AUG, 2010
    I just made this cake and it turned out fabulous, except for the streusel topping. It tastes really good, except when i was making it, I used softened butter, and that led to the streusel mix being pretty moist, not crumb like at all. So i think its best to use butter direct from the refrigirator if you want the real crumb like taste.! :)
    Reply
  • jamwinters
    23 JUN, 2010
    this was yummy but the topping fell on me too and I followed the recipe to the letter
    Reply
  • v6jodxd
    25 DEC, 2008
    I just made these and they were very yummy! Not as sweet as I thought, so I liked it even more :)
    Reply
  • EWjunk
    16 AUG, 2008
    We thought this cake was delicious. I added some vanilla to the batter as I think that always "rounds out" a nice buttery cake. My berries sank to the bottom of the cake too, so to prevent the cake from "getting icky" I stored it in the fridge. My batter was not stiff either - just like a regular cake or quick bread batter.
    Reply