If you’re in the mood for a coffee cake that is sweet but not overly sweet, then it’s time to make this amazing Blueberry Crumb Cake. This recipe includes a blueberry crumb topping that is simply to die for. The cake goes great alone or with vanilla ice cream, and will inject a little bit of summer into your cold and cloudy winter days.
Modern recipes have a tendency to include fewer blueberries and more cake. This is not the way to go! It is a blueberry crumb cake, not a cake with artificial blueberry flavoring. That’s why my recipe is based on the classic blueberry crumb cake of Maida Heatter, one of the most influential bakers in American dessert history. Heatter always focuses on fresh ingredients. Maida has written cookbooks for more than 30 years, and she still bakes almost every day. Her bestselling cookbooks always advise you to keep it simple. That’s why this recipe for blueberry crumb cake is inspired by classic ingredients and instructions.
What You Need:
2 1/2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for the pan
1 cup of granulated sugar
3 large eggs
1 teaspoon of pure vanilla extract
1 1/4 cups of sour cream
3 cups of fresh blueberries
Blueberry Crumb Topping (see below)
Confectioners’ sugar, for dusting
Directions: Preheat the oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt in a large or medium plastic or ceramic bowl. Prepare a nine inch square baking pan with the unsalted butter, to ensure the cake doesn’t stick. Next, in the bowl of an electric mixer fitted with the paddle attachment, mix and cream the butter and granulated sugar until they are combined, light and fluffy. Typically this means you will blend for about 4 minutes.
Add the eggs, one at a time, until well combined. Next add in the vanilla, and beat the mixture until combined. Add the reserved flour mixture and the sour cream, and beat just until well combined. (Be careful not to over-beat the mix). Gently fold in 2 cups of fresh blueberries. Spoon the batter into the butter-prepared pan. Toss the remaining cup of fresh blueberries with the crumb topping (see recipe below). Sprinkle crumb topping over the cake and bake until golden brown and cake tester comes out clean, about 50 to 60 minutes. Dust with confectioners’ sugar before serving.
Serve with vanilla ice cream, alone or with a great cup of coffee on the side.
Recipe for Blueberry Crumb Topping
What You Need
1 1/2 teaspoons of ground cinnamon
1/2 teaspoon of coarse salt
1/2 cup packed light-brown sugar (which will cut your calories in half without sacrificing taste)
1 1/2 cups of all-purpose flour
12 tablespoons (1 1/2 sticks) of unsalted butter, warmed to room temperature
Directions: In a medium bowl, combine the cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, two large spoons, or a pastry blender until well combined and crumbly. Sprinkle the crumb topping over the cake before baking.