Blueberry Crumb Cake




For the streusel

1/2 cup all-purpose flour

1/3 cup Golden Barrel Light Brown Sugar

2 TBSP sugar

1 tsp cinnamon

1 pinch salt

4 TBSP butter, softened and cut into pieces

For the cake

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

10 TBSP butter, softened

2/3 cup sugar

1/2 tsp salt

1/2 tsp lemon zest

2 tsp vanilla extract

2 large eggs

2 cups blueberries (fresh or frozen)


For the streusel

In the bowl of a stand mixer, mix together the flour, brown sugar, sugar, cinnamon, and salt until there are no large lumps, about 45 seconds.
Add butter and mix well until streusel looks like wet sand, about 2 1/2 minutes.
Transfer to a separate bowl and set aside.

For cake

Preheat oven to 350 degrees. Grease round pan with coconut oil or non-stick spray and set aside.

Whisk together the flour, baking powder, and salt and set aside.

In the bowl of a stand mixer, beat the butter, sugar, and zest on medium speed until light and fluffy.

Beat in eggs (one at a time) and vanilla. Eggs will not fully incorporate.

Slowly stir in the flour mixture at low speed until just combined (batter will be very thick).

Gently fold in blueberries with a spoon or spatula.

Pour the batter into the prepared pan and spread evenly.

Sprinkle the streusel topping over the batter.

Bake for 50-55 minutes or until the cake is golden brown and a toothpick comes out clean.

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