Blueberry Crumb Cake

I sort of have a thing for quick breads topped with streusel. That’s basically what this cake is. A giant blueberry muffin topped with streusel. I used pecans instead of walnuts.

It’s a pretty good cake. My little girl ate the crumb topping and left the blueberries and cake for me. (I would have done the same thing.)

In my book, this qualifies as both a breakfast and a dessert. That same little girl of mine said it was her “breakfast dessert”, or as we call them, “second breakfasts.” I think I’d like mine with a cup of herbal tea next time.

Blueberry Crumb Cake

from Baking: from My Home to Yours by Dorie Greenspan


For the Crumbs:

5 tbsp unsalted butter at room temp
1/4 cup sugar
1/3 cup light brown sugar (packed)
1/3 cup all purpose flour
1/4 tsp salt
1/2 cup chopped walnuts (I used pecans)

For the Cake:

1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 tsp all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
2/3 cup sugar
grated zest of 1/2 lemon or 1/4 orange
3/4 stick (6 tbsp) unsalted butter at room temp
2 large eggs, at room temp
1 tsp vanilla extract
1/2 cup buttermilk


Preheat oven to 350. Butter an 8-inch square pan and put it on a baking sheet.

For crumbs: 

Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface. Refrigerate until needed. (Covered well the crumb mix can be refrigerated for up to 3 days.)

For cake: 

Using your fingertips, toss the blueberries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled — it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.) You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries.

Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.

Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.

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  1. Welcome back! My younger daughter ate the topping off and picked the berries out of hers (blackberries in our case, easier to pull out whole than blueberries), leaving the cake. =)

  2. Welcome back Lindsey! I, too, loved this cake. I love coffee cakes in general, and when they have fruit and streusal on top, so much the better! Yours looks fabulous!

  3. My son always wants a snack after every meal (what he calls dessert)!
    Your cake is delicious looking. I loved the topping the most, too.

  4. Welcome back! I hate it when I miss a week and see everyone’s dessert, so I know the feeling somewhat. Hopefully you can get back on the official list, but if not, I don’t see why you couldn’t just follow along anyway.

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