BLUEBERRY CRUMB CAKE

By jarren

Ingredients

• Topping:
• 5 tbsp flour
• 1/2 cup sugar
• 1 tsp cinnamon
• Pinch salt
• 1/4 cup unsalted butter, softened
• Cake:
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, softened
• 3/4 cup sugar
• Zest of 1 lemon
• 1 large egg
• 1 tsp vanilla
• 2 cups blueberries, clean and dry
• 1/2 cup milk

Preparation

Step 1

Preheat the oven to 375F. Butter a 9" round baking pan (with 2" sides), and line it with a round of parchment paper.

Prepare the topping by mixing the flour, sugar, cinnamon and salt. Add the butter and mix until it all looks like coarse crumbs. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter, sugar and lemon zest until light and fluffy. Add the egg and vanilla and beat until combined.

On low speed, mix in the flour and milk in five additions, starting with 1/3 of the flour mixture, then the milk and ending with the last of the flour, mixing only until just combined. The batter will be very stiff, almost like a cookie dough. Fold blueberries into the cake batter until evenly distributed.

Scoop the cake batter into the prepared pan and smooth until flat on top - fingers work best here. Sprinkle over the crumb topping. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out batter free, about 35 to 40 minutes.

Cool completely in the pan on a rack or let cool for 20 minutes before flipping it onto a cooling rack, removing the parchment paper lining and flipping it back onto a plate.