I told myself I was going to spend the next few weeks sharing only the healthier meals we eat around here.
I promise to get to that…eventually.
But first, I had to make this blueberry deliciousness. I make a blueberry coffee cake that is a favorite among my family and close friends (totally patting myself on my back, forgive me).
But this crumb cake is different from that gooey, mostly-brown-sugar version. The cake flour in this one makes it airy, less dense, and mm-mm good. Since there’s a bunch of sugar (brown and white) in the abundant crumb topping, I didn’t want the cake too sweet. I chose to let the blueberries star in this crumb delight. It was perfect with a cup of tea in the afternoon.
If you’re looking for a great breakfast, brunch or afternoon treat I do hope you’ll try this. It would be a perfect coffee break accompaniment as well. Oh and yes, I did add a bit of buttermilk to it. I had to. It’s the law in my kitchen.
Blueberry Burst Crumb Cake
- For cake:
- •2 cups blueberries, washed PLUS 2 Tbsp flour
- •1.5 cups cake flour
- •1 tsp baking powder
- •1/2 tsp baking soda
- •1/4 tsp salt
- •1/4 tsp cinnamon
- •1/2 cup sugar
- •1 tsp lemon zest
- •6 Tbsp unsalted butter, room temperature cut into large pieces
- •2 eggs, room temperature
- •1 tsp vanilla
- •1/4 cup buttermilk
- For Crumb Topping:
- •1/3 cup brown sugar, packed
- •1/3 cup granulated sugar, packed
- •1 tsp cinnamon
- •1/8 tsp salt
- •8 Tbsp unsalted butter, melted
- •1-1/3 cup cake flour
- Crumb Topping: Mix the sugars, cinnamon, and salt together in a bowl. Add the melted butter and mix thoroughly. Add the cake flour and mix together. I use a small rubber spatula since the mixture begins to turn stiff and almost dough-like. Set aside.
- Cake: Preheat the oven to 325°. Grease an 8-inch square pan. Set aside. In a small bowl, mix the blueberries with 2 Tbsp flour (just enough to lightly coat the berries). Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda and salt. Add the cinnamon and mix until incorporated. Set aside. In the bowl of a stand mixer (or you can use a hand mixer), add the lemon zest, butter, and sugar. Mix on medium-low speed for about 2-3 minutes. Add the eggs one at a time on medium speed. Add the vanilla and mix just until incorporated. Turn the mixer to low speed and alternate adding the flour mixture and buttermilk. Stop to scrape down the bowl a couple of times if needed. Batter should be smooth and creamy. Turn off the mixer and gently fold in the berries with a rubber spatula.
- Pour batter into the greased pan and spread evenly. Drop pieces of crumb mixture all over batter (fingers work better than a spoon as this mixture is very stiff). Note: This is a large amount of crumb topping and will be uneven--that's okay! Very lightly press the crumb topping into the batter just a bit.
- Bake for 55-65 minutes (oven temps vary so please check this at the 45-50 minute mark and then every few minutes there after). Remove from oven when very lightly browned and a toothpick inserted in the center comes out clean. Let cool before serving OR serve warm after just a few minutes of cooling.