Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Crumb Topping for Blueberry Crumb Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 3 1/2 cups Our easy crumb topping -- a blend of butter, flour, light-brown sugar, salt, and cinnamon -- makes any muffin, no matter how simple, seem special. This recipe can also be used to make our Blueberry Crumb Cake. Ingredients 1 ¾ cups all-purpose flour ½ cup packed light-brown sugar 1 ½ teaspoons ground cinnamon ½ teaspoon salt 15 tablespoons (1 ½ sticks plus 3 tablespoons) unsalted butter, room temperature Directions In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add butter, and mix together with your hands or a pastry blender until well combined but still crumbly. (Alternatively, you can use an electric mixer.) Dana Gallagher Cook's Notes Topping can be stored in an airtight container in the refrigerator for up to one week or in the freezer for up to one month; before using frozen topping, thaw completely at room temperature. Rate it Print