Blueberry Crumb Cake
Often reserved for breakfast, crumb is just as satisfying when served for dessert. Replace the blueberries with other berries or sliced apples or plums, if desired.
Recipe information
Yield
Serves 9
Ingredients
Streusel Topping
Preparation
Step 1
Preheat the oven to 350°F. Butter a 9-inch square baking pan; dust with flour, tapping out excess.
Step 2
In a medium bowl, whisk together the 1 1/2 cups flour, the baking powder, baking soda, salt, and allspice. In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the egg; beat until combined.
Step 3
Add the flour mixture and buttermilk in alternating batches, beginning and ending with the flour; beat until just combined (the batter will be very stiff).
Step 4
In a small bowl, toss the blueberries with the remaining teaspoon flour. Fold the berries into the batter; pour into the prepared pan. Sprinkle evenly with the streusel topping, covering the batter completely (do not press in). Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely.
Streusel Topping
Step 5
In a medium bowl, mix the flour, sugar, and salt. Using your fingers, work in the butter until large, moist crumbs form. (Make sure the crumbs are large so they form a crisp topping as the cake bakes instead of melting into the batter.) Chill streusel until ready to use.
