Greg’s Blueberry Crumble Cake
One saturday, Greg Brainin, my director of creative development, threw this together for his daughters. When he made it for me the following Monday, I knew it would become a regular weekend treat for my family, too. It’s as comforting as a classic buttery coffee cake, but the crunch of raw sugar and sea salt in the topping makes it taste refreshingly new.
Recipe information
Yield
Serves 8
Ingredients
BLUEBERRY CAKE
SPICED CRUMBLE TOPPING
Preparation
Step 1
To make the cake, preheat the oven to 375°F. Butter a 9 × 5-inch nonstick loaf pan.
Step 2
In a medium bowl, whisk together the buttermilk, egg, yolk, and vanilla seeds until well blended. Continue whisking while drizzling in the butter.
Step 3
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the buttermilk mixture and whisk until just blended. Use a rubber spatula to fold in the blueberries. Transfer to the prepared pan, smoothing the top.
Step 4
To make the topping, whisk together the flour, granulated sugar, cinnamon, and allspice in a medium bowl. Rub in the butter using your fingers until the mixture is crumbly with a few pea-sized pieces remaining. Sprinkle evenly over the cake batter. Sprinkle the raw sugar and Maldon salt evenly over the topping.
Step 5
Bake until deep golden brown and a tester inserted in the center of the cake comes out clean, about 1 hour. Let cool completely in the pan on a wire rack. Unmold and cut into slices to serve.
