I would like to say that I knew July was Blueberry Month and that I made this recipe to be timely and trendy… I would like to say that I have my finger on the pulse of the food community and I was ready with blueberries for the month of July… but that would be a lie. I made this recipe because for some reason I thought that I needed the 5-pound clamshell of blueberries that I saw at Costco. I mean, it seemed like a good idea at the time.
After attempting to eat my way through said blueberries for a week, I still had at least two pounds left and was almost positive that if I ate one more blueberry I would go all Violet Beauregarde and Mr. Eats would have to roll me around until they finally found a cure for a blueberry overdose.
I thought about muffins and pancakes and even ice cream, but then I saw this post on my Facebook and I just knew. It was like love at first sight, but with coffee cake. I was pretty sure the cake-to-blueberry ratio was enough that it would allow me to still enjoy my remaining blueberries without becoming one.
I barely tweaked a thing and this recipe came out beautifully! The cake was super soft and springy, filled with bursting blueberries and topped with a crunchy, spiced crumb.
Make this for your 4th of July feast and your guests will beg you for the recipe. You could also make this for “national crumb cake day” which I am sure is a thing (or soon will be, if it’s not yet). These food ‘holidays’ are getting a bit out of hand…
- 5 tablespoons all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons (1/4 cup) unsalted butter, cut into cubes
- Pinch of salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 4 Tablespoons (1/4 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (1 pint) fresh blueberries, clean and dry
- 1/2 cup whole milk
- Heat oven to 375°F. Prepare a 9-by-2 inch round baking pan and line it with parchment.
- Stir together the sugar, cinnamon and salt.
- Using a pastry blender*(see note), cut in the butter until the mixture resembles coarse crumbs. Set aside.
- Take 1 tablespoon of your flour and toss it with your berries, set aside.
- In a medium bowl, whisk remaining flour, baking powder, and salt until combined.
- In the bowl of a stand mixer, beat butter, sugar and zest together until pale and well-mixed.
- Add egg and vanilla to the butter mixture and beat until combined. About now, mine started to really look like a batter.
- Add 1/3 of the dry ingredient mixture and beat on low until just combined.
- Add half of the milk and beat to combine. Scrape down the sides and bottom of the bowl.
- Add another 1/3 of the dry mixture and mix until combined. Add remaining milk, mixing until combined.
- Add last 1/3 of dry mixture and beat on low just until incorporated. The batter will be stiff.
- Fold blueberries into cake batter until evenly distributed.
- Scoop cake batter into prepared pan and smooth the top as much as possible, and sprinkle top of the cake with all of the streusel. Really pile it on here.
- Bake in heated oven for 40 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free.
- Cool cake for 20 minutes in the pan before flipping it out onto a cooling rack. Removing the parchment paper lining, and flip the cake back onto a plate, being careful not to lose your streusel.
- Serve warm or at room temperature.
* Alternatively, you make the streusel by pulsing the flour, sugar, salt, and cinnamon in a food processor until combined. Add cubed butter and continue to pulse until the streusel has a sandy texture with pea-sized crumbs.
* You can be more or less generous with the blueberries in this recipe. I probably added two HEAPING cups of blueberries to mine in an attempt to work my way through as much of the remaining blueberries as possible. No blueberries? No problem, try this recipe with raspberries, blackberries, or whatever berries you have on hand!
* This cake can be stored wrapped in foil in the refrigerator for about 5 days, or you can freeze it tightly wrapped in plastic wrap, then foil, for up to three months. Thaw overnight before serving.
[ Recipe from Smitten Kitchen ]