Blueberry Crumb Cake Two Ways

Hello,

Last week I made a Blueberry Lemon Crumb Cake that appeared on the vintage cake saver in my Vintage Thingie Thursday post. I promised to share the recipe, so here it is. This is a very delicious crumb cake that I have made two different ways. The first is lemon flavor. The cake is moist, tangy, and delicious. The second cake is flavored with cinnamon, nutmeg, and vanilla. Equally delicious.

I adapted this recipe from several different crumb cake recipes including a Blueberry Buckle from King Arthur's Whole Grain Baking Book.


Blueberry Crumb Cake

For the crumb topping:


6 T. butter, melted and cooled
½ C. whole wheat pastry flour
½ C. unbleached white flour
1 C. lightly packes brown sugar
½ t. sea salt
2 T. freshly grated lemon zest OR 1 t. cinnamon and ½ t. ground nutmeg


For the cake:


8 T. butter, softened
1 C. natural sugar (evaporated cane juice)
2 eggs
2 C. white whole wheat flour
½ C. unbleached white flour
2 t. aluminum-free baking powder
½ t. sea salt
1 C. buttermilk
1 ½ C. blueberries
2 T. freshly grated lemon zest or 1 T. vanilla


Preheat the oven to 350° F.Position the rack just a bit higher than the center. Grease and flour a 9" x 3" round or square cake pan or spring form pan.

Prepare the crumb topping by mixing the dry ingredients together and adding the cooled butter. Mix well and set aside.

In the bowl of an electric mixer beat the butter and sugar for several minutes until light and fluffy. add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl after each addition. Beat about three more minutes.

Add the flour mixture a third at a time, alternating with the buttermilk. Stirring gently, until just combined after each addition. Stir in either the lemon zest or vanilla.

Pour the batter into the prepared pan and smooth the top. Distribute the blueberries evenly over the surface of the cake. Sprinkle the crumb topping over the blueberries. Start at the sides, piling the crumb topping up the edges of the pan, then cover the middle. This prevents the cake from rising up the sides, around the topping.

Bake for about 1 hour until a cake tester inserted in the middle of the cake comes out clean.


Enjoy!


Peace and Love,


Stephanie