Blueberry Crumb Cake

Blueberry Crumb Cake

Photo by dfallon

  • Prep Time


  • Total Time


  • Servings



  • For the streusel:

  • 1

    cup all-purpose flour (spooned and leveled)

  • ½

    cup packed light brown sugar

  • 8

    tablespoons (1 stick) cold unsalted butter (cut into tablespoons)

  • For the cake:

  • 4

    tablespoons (½ stick) unsalted buter, room temperature, plus more for pan

  • cups plus 1 teaspoon all-purpose flour (spooned and leveled), plus more for pan

  • teaspoons baking powder

  • ½

    teaspoon baking soda

  • ¼

    teaspoon ground allspice

  • ¾

    cup granulated sugar

  • 1

    large egg

  • cup low-fat buttermilk

  • cups blueberries, rinsed and patted dry


Prep time: 20 minutes Total time: 1 hour, 10 minutes Preheat oven to 350. Make streusel: In a medium bowl, mix flour and light brown sugar. Using your fingers, work in butter until large, moist crumbs form. Chill until ready to use. Make cake: Butter a 9-inch square baking pan; dust with flour, tapping out excess. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and allspice. With an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg; beat until combined. Add flour mixture and buttermilk in alternating batches, beginning and ending with flour mixture; beat just until combined (batter will be very stiff). In a small bowl, toss blueberries with remaining teaspoon flour. Fold berries into batter; pour into prepared pan. Scatter top with streusel. Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely. Cake can be stored, wrapped tightly in plastic, at room temperature up to 2 days.


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