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Blueberry Crumb Cake



Source: Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake (Little, Brown & Company, 2019), pg. 43. 
Also: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 96.

It has taken me a long time to try this wonderful recipe and it has to be one of Maida's best. Although it calls for fresh blueberries, I used frozen ones that I had in the freezer from last year. It was delicious. It is especially a wonderful treat with coffee in the morning. 

 A very easy recipe to put together - 
Topping:
  • 1/3 cup sifted all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 oz. (1/2 stick) cup butter
Cake:
  • 2 cups fresh blueberries (about 1 pint) (frozen berries can be used)
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 oz. (1/2 stick) cup butter
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup milk
  • Finely grated rind of 1 lemon
  • 1/2 cup walnuts, cut medium fine
  • Confectioners sugar (0ptional)

Adjust baking rack to center of the oven. Preheat to 375 degrees. Butter the bottom and sides of a 9" baking pan. Coat with fine bread crumbs. Set aside.

Make the topping by using a pastry blender to cut the butter into the flour, sugar and cinnamon mixture. Set aside.


Sift together the flour, baking powder and salt.  Sprinkle 1 1/2 tablespoons over the blueberries and toss gently. Set aside the remaining flour ingredients.


Beat the butter to soften.

Beat in the vanilla and sugar. Add egg and beat for one minute.

On lowest speed, add the sifted ingredients alternately with...

 the milk

Add the lemon zest


Add the batter to the berries (it will be stiff)

Fold gently

Spread the batter into the prepared pan

Sprinkle the nuts on top

Add the reserved topping. Baker in 375 degree oven for 40-50 minutes until the top is brown. Let it cool in the pan for 30 minutes before removing.

The recipe says this is good served either warm or cold. I tried it both ways (of course!) and it is good either way. You can sprinkle confectioners' sugar on it if desired.
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Comments

Simone Cannon said…
hmmm, I followed all directions exactly and it's fine, but a bit dry. Is it supposed to be that way?
August 4, 2020 at 8:32 PM
Phillip Oliver said…
Simone, I would guess too long a baking time. I've had this happen with other recipes although not this particular one. I start checking about 10 minutes before the given time on any recipe because ovens are all different.
August 5, 2020 at 7:42 AM
Anonymous said…
Phillip, I made this blueberry cake for company, and it received raves. Thanks very much for posting the recipe. (I couldn't find the pan size in your post so I assumed it should be 8x8" and that worked.)
March 11, 2024 at 9:12 PM
Anonymous said…
Great to hear! This is a really good one and I plan to make it again this year with fresh blueberries.
March 11, 2024 at 10:17 PM
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