Blueberry Crumb Cake

Tonight is the first night of Passover and this Sunday is Easter! James and I won’t be down to Raleigh celebrate with his family so we put together an ‘Easter Basket’ for them. It was spring themed with raspberry pecan tea cakes, this blueberry crumb cake, and kahlua truffles. What better way to ring in spring than to feast on some seasonal fruit recipes?! (Chocolate is always in season.)

Since we wrapped up the goods, the best I can offer in terms of how it turned out is to turn to the people who ate it…

from Debbie: “yummy, fresh and delicious!”

That sounds like a good review!

blueberry crumb cake
blueberry crumb cake

the crumb topping

    5 T. unsalted butter at room temperature
    1/4 cup sugar
    1/3 cup packed light brown sugar (packed)
    1/3 cup all purpose flour
    1/4 tsp salt
    1/2 cup chopped walnuts (optional)

for the cake

    2 cups blueberries (fresh, or frozen, not thawed)
    2 cups, plus 2 tsp all purpose flour
    2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/4 tsp ground cinnamon
    1/8 tsp freshly ground nutmeg
    2/3 cup sugar
    grated zest of 1/2 lemon or 1/4 orange
    6 T. unsalted butter at room temp
    2 eggs, at room temp
    1 tsp vanilla extract
    1/2 cup buttermilk

Preheat oven to 350. Grease an 8-inch square pan.
make the crumbs:

    1. Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and holds together when pressed. Pour mixture into smaller bowl, stir in the nuts and refrigerate until needed.

make the cake

    2. Toss the blueberries and 2 tsp of the flour together with a spoon in a small bowl, just to coat the berries; set aside.
    3. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
    4. In a large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and using a hand mixer (or stand mixer with paddle attachment), beat the sugar with the butter until light, about 3 minutes.
    5. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. 6. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, beginning and ending with the dry ingredients
    7. With a rubber spatula, gently stir in the berries. Scrape the batter into the buttered pan and smooth the top gently with the spatula.
    8. Pull the crumb mix from the fridge and scatter the crumbs over the batter.
    9. Bake for 50-60 minutes, or until the crumbs are golden and a thin knife comes out clean.

    Voila! Stay tuned in the next week and a half for lots of Passover and spring themed recipes!

5 Comments Add yours

  1. Kate says:

    Wow you’re brave! I can never give something away without tasting a sample batch first. I’m too afraid I will poison someone…or just make them never want to eat my food again.

    1. Emily says:

      I know – this was the first time I’ve ever done that! It was definitely strange – i want to make a batch next week sometime so I can try it for myself…keep your fingers crossed 🙂

  2. Milly-K says:

    We absolutely loved all the goodies you sent!! AND my P.E.O. friends that came over got to sample them too and unlike most times when they merely nibble a crumb…they oohed and ahhed and completly ate all the raspberry-pecan tea cakes and blueberry crumb cake that I put out for them! Sorry, I don’t share the Kahlua truffles! Your dear package really touched my heart!!

  3. Emily says:

    thanks milly-k! I’m so glad everything turned out so well!

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