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Home Recipes
Dessert & Treat

Blueberry Crumb Cake

This moist cake can be served as an indulgent breakfast, afternoon snack, or dessert.

Ingredients :

    For the Streusel Topping
    1 cup all-purpose flour
    ½ cup packed light-brown sugar
    ¼ teaspoon salt
    ½ cup (1 stick) cold unsalted butter (cut into tablespoons)

    For the Cake
    4 tablespoons unsalted butter, softened, plus more for pan
    1 ½ cups all-purpose flour (spooned and leveled), plus more for pan and 1 teaspoon for blueberries
    1 ½ teaspoons baking powder
    ½ teaspoon baking soda
    ¼ teaspoon salt
    ¼ teaspoon allspice
    ¾ cup sugar
    1 large egg
    ⅔ cup buttermilk
    1 ½ cups blueberries

Direction :

    Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill.

    Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with remaining teaspoon flour. Fold blueberries into the batter; spoon into prepared pan.

    Sprinkle cake evenly with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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