CLASSIC BLUEBERRY CRUMB CAKE
2 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
10 T. (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 c. granulated sugar
3 large eggs
1 t. pure vanilla extract
1 1/4 c. sour cream
3 c. blueberries
blueberry crumb cake topping (recipe follows)
confectioners sugar, for dusting the crumb cake
Preheat oven to 350°,. Into a medium bowl, sift together flour, baking soda, baking powder, and salt. Butter a (9 inch) square baking pan. In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy (about 4 minutes). Add eggs, one at a time, until well combined. Add vanilla, and beat until combined. Add reserved flour mixture and the sour cream and beat just until well combined. Fold in 2 cups blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb cake topping. Sprinkle crumb cake topping over the crumb cake. Bake til golden brown and a cake tester comes out clean (50-60 minutes). Dust the crumb cake with confectioners sugar before serving.
(makes 1 [nine-inch] crumb cake)
BLUEBERRY CRUMB CAKE TOPPING:
1 1/2 t. ground cinnamon
1/2 t. coarse salt
1/2 c. packed light brown sugar
1 1/2 c. all-purpose flour
12 T. (1 1/2 sticks) unsalted butter, room temperature
In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter, using your hands, two knives, or a pastry blender, until crumb cake topping is well combined and crumbly.
October, 2002 Menu Minder
Blueberry Crumb Cake recipe is published in our October, 2002 Menu Minder.