Blueberry Crumb Cake

By srumbel

This moist, tender Blueberry Crumb Cake is easy to make (no mixer required) and it’s so delicious. Everyone who tries it goes crazy!
from thecafesucrefarine.com

Ingredients

• For the cake:
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 4 ounces soft butter, (one stick)
• 3/4 cup sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 1/2 cups blueberries
• For the topping
• 3/4 cup sugar
• 1 cup all-purpose flour
• 4 ounces melted butter, (one stick)
• 1 teaspoon ground cinnamon

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 375˚. Spray a 10-inch tart pan with a removable bottom with baking spray. You can also use a 9-inch cake pan, greased and lined with parchment paper.
With whisk (I like this one) or wooden spoon, mix butter and sugar until light and fluffy, about one minute.
Add egg and mix well. Add buttermilk and mix until well incorporated.
Add one cup flour. Sprinkle baking powder and salt evenly over the flour. Mix just until all flour is incorporated. Add second cup of flour and again, mix just until all flour is incorporated.
Gently fold in blueberries.
For the topping, combine all ingredients and mix with a fork until large clumps form. Sprinkle topping evenly over cake batter with your hand, trying to keep dough in fairly large clumps.
Bake in middle of oven for 35-45 minutes, or until tester comes out clean. After 20 minutes, cover with foil and return to oven. Bake until toothpick inserted in the center, comes out clean.
When cool sprinkle with powdered sugar, if desired.

Yield: 12 servings