Hi and thanks for stopping by my blog today:) One of my favorite fruits that I consume almost everyday are Blueberries. They are packed with so much nutrients and are the perfect add-on to pancakes, waffles, oatmeal, etc I decided to try a recipe that incorporates blueberries and I ended up with a Blueberry crumb cake. Crumb cakes are the perfect mesh between a regular cake and a pie in my opinion which makes them perfect anytime of the day! It turned out super delicious and rich. It freezes well too, so you can enjoy it for a while! This recipe is pretty easy to follow but a little time consuming. Try it out and let me know what you think.
Great thing about this recipe is that you switch out the blueberries for your favorite fruit, I will be trying it with cherries next!
2 cups all purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/2 sticks of unsalted butter melted
2 sticks of unsalted butter, softened
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
2 teaspoons baking powder
3 egg yolks
1/4 cup of milk or buttermilk
4 cups of blueberries, picked over and pattered dry
Set a rack in the middle of the oven and preheat to 350 degrees.
For the crumb topping, mix the flour, baking powder, sugars, cinnamon and nutmeg in a bowl. Stir in the melted butter. Rub the mixture between your fingers to form coarse crumbs. Set aside.
In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating smooth after each addition. Beat in the vanilla extract.
Stir together the flour and baking powder and add the dry mixture to the batter in 3 additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter evenly in a pan buttered and lined with parchment paper.
Scatter the blueberries evenly over the batter, pressing in gently. Repeat with the crumb mixture.
Bake the cake until the batter is firm and crumbs are well colored, about 40 minutes.
Cool the cake on a rack and serve and enjoy after!
Recipe from: The Modern Baker by Nick Malgieri