Blueberry Crumb Cake

By á-8595

Ingredients

• For the streusel topping:
• 2 tablespoons granulated Sugar
• 2-1/2 tablespoons light Brown Sugar, lightly packed
• 1/2 teaspoon ground Cinnamon
• Dash of Nutmeg
• 4 tablespoons unsalted Butter, melted
• 1/2 cup plus 2-1/2 tablespoons all-purpose Flour
• For the cake:
• 1 cups fresh Blueberries
• 1 teaspoon granulated Sugar
• Plus:
• 2-1/2 cups all-purpose Flour
• 2-1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 large Eggs
• 1-1/8 cup granulated Sugar
• 4 tablespoons unsalted Butter, melted and cooled slightly
• 4 tablespoons Canola Oil
• 1-1/2 teaspoon Vanilla
• Zest from a medium size Lemon
• 1 cup Buttermilk
• 1 cup fresh Blueberries

Details

Adapted from raininginthesugar.blogspot.com

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Spray a 10 inch springform pan with non-stick cooking spray. Set aside.

3. In a small saucepan, cook 1 cup fresh blueberries with 1 teaspoon of sugar for 6 minutes, or until reduced to 1/4 cup. Using the back of a fork, smash some of the blueberries. (You can substitute 1/4 blueberry jam.) Set aside to cool.

4. Mix ingredients for the streusel and set aside.

5. Make the cake batter. Beat eggs and sugar until light and creamy.

6. Add melted butter, oil, vanilla, and lemon zest. Mix well.

7. In a separate bowl, sift together flour, baking powder and salt.

8. Add flour mixture to egg mixture in 3 additions alternating with the buttermilk, mixing just until combined.

8. Fold in last cup of fresh blueberries.

9. Pour batter into prepared springform pan.

10. Pour cooled blueberry jam over batter and spread gently.
Note: Adding this blueberry jam adds a burst of delicious blueberry flavor.

11. Pour streusel evenly on top.

12. Bake for 1 hour to 1.25 hours or until a toothpick inserted in the center comes out clean. Remove outer ring and allow to cool.
Serve as is or with a scoop of vanilla ice cream.