With Easter just a few days away, it seems like the perfect time to share the recipe for my favorite Blueberry Crumb Cake. This delicious cake is sure to be a hit at your holiday gathering whether served plain - or with a small scoop of vanilla ice cream!
It's also a perfect recipe for those of you who are intimidated by baking. It's super simple to follow - just make sure you don't squish your blueberries when adding to the batter and that your crumb topping is chilled before baking!
Blueberry Crumb Cake
Recipe from Martha Stewart
For the struesel topping:
1 cup flour
1/2 cup light brown sugar, packed
1/4 tsp salt
1 stick cold unsalted butter, cut into tablespoons
For the cake:
4 Tbsp unsalted butter, softened + more for pan
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp allspice
3/4 cup sugar
1 large egg
2/3 cup buttermilk
1 1/2 cups blueberries
Preheat oven to 350 degrees. Butter and flour a 9x9 square baking pan. To prepare the struesel, stir together the flour, brown sugar and
salt in a large bowl. Using your hands, cut in the butter until large
crumbs form. Chill the struesel mixture until ready to use.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and allspice. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add the egg and beat well. Add the flour mixture and buttermilk alternately until just combined. The batter will be very stiff. In a large bowl, toss the blueberries with a bit of flour, then hand mix the blueberries into the batter. Spoon into the prepared pan. Sprinkle the cake with the struesel mixture then bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Tell me: What are you serving for Easter brunch?