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Blueberry Burst Crumb Cake

Blueberry Burst Crumb Cake: Cozycakes Cottage

I told myself I was going to spend the next few weeks sharing only the healthier meals we eat around here.

Fail.

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).

Blueberry Burst Crumb Cake (whole): Cozycakes Cottage

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.

Blueberry Burst Crumb Cake (close): Cozycakes Cottage

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.

Enjoy! ♥

Blueberry Burst Crumb Cake

Ingredients:

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.

Joined the fun at Walking on Sunshine & Foodie Friends Friday!

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Comments

  1. This literally looks FABULOUS right about now! Just bought a ton of blueberries yesterday and was hoping to find something yummy like this to do with them. Thanks for sharing!

    • Oh thank you so much for that lovely comment! Made my night.:) That’s why I made blueberry cake, too–we actually had some good berries in the market so I wanted to use some of them. 🙂 If you try it, I do hope you like it!

  2. This looks AMAZING! YUMMMM! I love fresh blueberries into anything baked. Found your blog on FFF this week, loving it! I’m also drooling over the buttermilk cinnamon pecan rolls. 🙂

  3. This seriously sounds awesome! I haven’t baked with blueberries in far too long. This has just been added to my baking to-do list. 🙂

  4. joyfromyesterfood says:

    Danielle, this is so beautiful! The crumb topping is perfection. And I am so glad you have the buttermilk law… 😉

  5. Thank you for sharing on Foodie Friends Friday Linky Party. Your recipe sounds delicious! Please don’t forget to vote for your favorite recipes today!

    Kelly {Adorned Well}
    co-host of Foodie Friends Friday

  6. This is absolutely beautiful and It looks AMAZING, Danielle! I shared it on Facebook because the world needs to see this!! 🙂 ❤

  7. Looks delicious!

  8. mňam mňam 🙂

  9. I adore crumb cakes and love that this is burst with blueberries! Looks fantastic.

  10. Hi found u on pin beautiful blog I’ve not seen a cake this beautiful in a loooong time- couple queries should I use the 2 tbsp flour for frozen berries thats what I have right now 😦 and can I double the recipe and make in a 9 × 13 pan

    • Hello! Yes, frozen berries would work just fine and I think doubling the recipe to fit a 9×13 would be no problem! I apologize that I did not reply immediately. Hope this isn’t too late! 🙂

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