Blueberry Crumb Cake

By dfallon

Ingredients

• For the streusel:
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup packed light brown sugar
• 8 tablespoons (1 stick) cold unsalted butter (cut into tablespoons)
• For the cake:
• 4 tablespoons (1/2 stick) unsalted buter, room temperature, plus more for pan
• 1 1/2 cups plus 1 teaspoon all-purpose flour (spooned and leveled), plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 3/4 cup granulated sugar
• 1 large egg
• 2/3 cup low-fat buttermilk
• 1 1/2 cups blueberries, rinsed and patted dry

Details

Servings 9

Preparation

Step 1

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.