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Blueberry Crumb Cake
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.
Everyday Food, May 2004 http://www.marthastewart.com/355517/blueberry-crumb-cake45
- Prep Time 20 minutes
- Total Time 1 hour 10 minutes
- Yield Serves 9
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
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
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 3/4 cup granulated sugar
- 1 large egg
- 2/3 cup low-fat buttermilk, well shaken
- 1 1/2 cups blueberries
- Confectioners' sugar, for dusting
Directions
- 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.
- 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.
- Sprinkle cake with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely. Dust with confectioners' sugar before cutting into squares.
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