I knew this recipe was going to be great when I mixed the lemon zest, sugar, and butter. It smelled like sunshine and balmy summer! The feedback was also positive, and it’s a pretty straightforward, dense cake
While I really enjoyed the cake, traditionalists, be warned. This is not your usual cinnamon-scented coffee cake. There is no cinnamon in the actual cake, and I’m not sure how much I’m a fan of cinnamon plus lemon plus blueberries. I will definitely make the crumble topping again, but I’m less fond of the cake recipe.
Blueberry Crumb Cake
ADAPTED from Smitten Kitchen
INGREDIENTS OF TOPPING
5 tablespoons (50 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1 teaspoon ground cinnamon
4 tablespoons (50 grams) unsalted butter, cold is fine
Pinch of salt
INGREDIENTS OF CAKE
2 cups minus 1 tablespoon (i.e. 1 3/4 cups + 3 tablespoons or 240 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
4 tablespoons (1/4 cup, 2 ounces or 50 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
Zest of 1 lemon
1 large egg
1 teaspoon vanilla extract
3/4 cup of frozen blueberries, tossed with a tablespoon of flour
1/2 cup milk, whole is ideal, any kind should work
1/2 cup (55 grams) walnuts, chopped medium fine (optional)
Confectioners’ sugar, for dusting (optional)
Heat oven to 375°F. Butter a 9-inch loaf pan and line with parchment paper.
Prepare the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in. I use my fingers to smush it together, but you can also use a pastry blender or fork until it becomes a uniform brown color. Set aside.
In a medium bowl, whisk flour, baking powder, and salt until combined. In a large bowl, beat butter, vanilla-scented sugar and zest together until light and fluffy. Add egg and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be very stiff. Fold blueberries into cake batter. Admittedly, I didn’t mix it well, because the color was bleeding unattractively.
Scoop cake batter into prepared pan and smooth the top. If using nuts, scatter them on top. Sprinkle with prepared streusel. Bake in heated oven for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Be careful if you’re using a toaster oven, because the line of burning and browning is miniscule.
You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before lifting it out by the parchment overhang. Dust with confectioners’ sugar, if using.