Summertime is about BBQ’s and casual potlucks. I like to bring simple cakes to them because people don’t bake as much as they used to. I’ve found few people who don’t love a treat like this. This cake is simple and delicious. Blueberries are in season now, and this is a yummy way to enjoy them: wrapped up in a butter cake and covered with a crumb topping.
Blueberry Crumb Cake
(makes 1 9″x9″ cake, serves 9)
butter or non-stick spray for greasing pan
flour for prepping pan
2 cups all purpose flour
1 1/2 teaspoons baking powder (use 2 teaspoons if making at sea level)
1/2 teaspoon salt
1/2 stick (4 Tablespoons) unsalted butter, softened
1/2 cup + 3 Tablespoons sugar (use 3/4 cup at sea level)
1 large egg
1/2 cup 2% or whole milk
1 pint fresh blueberries, rinsed and drained
1/2 cup sugar
1/4 cup all purpose flour
1/2 teaspoon cinnamon
1/2 stick (4 Tablespoons) unsalted butter, cold and cut into bits
Preheat oven to 375°F with the rack set in the middle. Prepare a 9″x9″x3″ baking pan by buttering or spraying the bottom and sides. Add a couple Tablespoons flour and coat the bottom and sides well. Knock out the excess flour.
Sift together batter dry ingredients: flour, baking powder, and salt. Set aside. Using an electric mixer, cream together butter and sugar. Beat in egg and milk. The batter may clump together; do not worry about it. Add the dry ingredients in 3 batches, stirring until just combined each time. Fold in the blueberries. Scoop into the prepared pan and spread out to level (the batter is thick).
In a medium bowl, mix together the sugar, flour, and cinnamon. Cut in the butter until the mixture looks like coarse meal. Sprinkle evenly over the cake batter.
Bake for 45 minutes, or until a tester comes out of the center clean. Cool in the pan. Can be served warm or at room temperature. Best the day baked but it will keep a couple of days stored at room temperature.
Adapted for baking at 5400 ft. from a recipe in Gourmet, May 1994.