Blueberry sauce is swirled into tender butter cake and topped with a generous layer of New York style crumbs for a blueberry crumb cake that’s perfectly at home at the breakfast table, next to your afternoon mug of coffee or tea, or sliced up and served after dinner.
FOR THE BLUEBERRY SWIRL:
- 1 tbsp granulated sugar
- 1 1/2 cups blueberries
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1/8 tsp salt
- 1 tsp pure vanilla extract
FOR THE CRUMB TOPPING:
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 10 tbsp butter, melted and still warm
- 2 cups all-purpose flour
- 1/4 cup cornstarch
FOR THE CAKE:
- 1 3/4 cup unbleached all-purpose flour
- 2 tbsp cornstarch
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 9 tbsp butter, at room temperature and cut into 9 pieces
- 2 large eggs + 1 large egg yolk, at room temperature
- 1/2 cup buttermilk, at room temperature
- 2 tsp pure vanilla extract
MAKE THE BLUEBERRY SWIRL:
- Add all blueberry swirl ingredients to a small saucepan and heat over medium heat, smashing some of the berries against the side or bottom of the pan with a fork or pastry cutter.
- Bring the mixture to a boil and continue to cook over medium heat, stirring frequently, for 10-15 minutes, until the mixture is thickened. If you drip some onto a plate, the blueberry sauce should hold it’s shape.
- Remove the pan from the heat and stir in the vanilla. Scoop into a bowl and allow to cool completely in the refrigerator before using in the blueberry cake. (The blueberry sauce will keep in the refrigerator for up to 4 days.)
MAKE THE CRUMB TOPPING:
- Add both sugars, cinnamon, salt, and melted butter to a medium size bowl and whisk vigorously to combine.
- Whisk the flour and cornstarch together and add to the butter and sugar mixture. Using your hands or a rubber spatula, rube the flour into the butter until completely moistened. Cover and set aside.
MAKE THE CAKE:
- Preheat your oven to 325 degrees. Grease a 9 or 10-inch springform pan and cover the bottom of the pan with parchment paper. Shake some flour around inside the greased pan to coat completely.
- Add the flour, cornstarch, sugar, baking soda, and salt to the bowl of an electric mixer fitted with the paddle attachment. Mix on low just to combine.
- With the mixer running on medium-low speed, add the butter, piece by piece, mixing until the butter is completely incorporated into the flour and the mixture looks like coarse crumbs.
- Add the eggs and egg yolk, buttermilk. and vanilla and beat on medium speed for 1 minute to combine.
- Scoop the batter into the prepared springform pan and smooth into an even layer. Drop spoonfuls of blueberry sauce all over the top of the cake batter. With a butter knife, swirl the blueberry sauce into the cake batter. Sprinkle the crumb topping over the top of the cake, squeezing it in your hands as you do to create large pieces of crumb.
- Bake the blueberry crumb cake for 60-70 minutes. The cake is done when a toothpick inserted in the center comes out without any raw batter on it.
- Remove the cake from the oven and allow to cool on a wire rack for at least 15 minutes before removing the sides of the springform pan. Serve warm or at room temperature. The cake will keep in an airtight container at room temperature for up to 2 days.
- Category: Cake