Sunday, February 9, 2014

Blueberry Crumb Cake




When we lived in the Northeast, I couldn't help but fall in love with New York Crumb Cake; it was like the streusel cakes my mother had made, only better.  The ratio of crumb to cake was 50:50 and that made the difference.

Streusel is made with cold butter cut into the dry ingredients, with the flour measurement being much less than the sugar (either granulated, brown sugar, or both).  Crumb topping is made from melting the butter (almost twice as much used in streusel) and pouring it over the dry ingredients (with the ratio of flour almost doubled to sugar) to create large crumbs.  Typically, both streusel and crumb have cinnamon, but that's where the likeness ends.

I added blueberries to my Crumb Cake this morning to remind me that Spring is just 39 days away and in spite of this harsh weather, "...no Spring skips it's turn!"

Blueberry Crumb Cake
Preheat oven to 325F-degrees.  Lightly brush Vegetable or Canola oil on a 9" x 12 1/2" baking sheet, then, sprinkle with flour to coat.  Set aside.



Cake:
1 1/2 cups King Arthur all-purpose flour
1/2 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt


In a large bowl, whisk all the dry ingredients together.

1 large egg
1/2 cup milk (do not use nonfat)
2 1/2 tsp. Vanilla extract
2 T Vegetable oil

In a small bowl, whisk all the wet ingredients together.

Create a well in the center of the dry ingredients and add the wet ingredients.
Use a rubber spatula to combine the dry and wet until you have a smooth batter. Spoon batter onto the prepared baking sheet and spread with an off set spatula.  Dot the top of the batter with 1 cup frozen (or fresh) blueberries, pressing lighting and sinking the the blueberries slightly into the batter.
Crumb Topping:
2 1/2 cups King Arthur all-purpose flour
1 cup firmly packed light brown sugar
1 1/2 tsp. ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cool slightly

Mix the dry ingredients in a medium bowl, using your hands.  Pour the melted butter over and use a fork to mix together.  You just want to make sure you incorporate all the dry ingredients, but don't over mix!



Use your hand to drop the crumbs on top of the batter.
Bake 10 minutes in the preheated over, then rotate the pan and continue baking another 10 minutes.  Test the center with a toothpick to check that it's done.  Remove from the oven and allow to cool about 15 minutes.  
Finally, heavily dust the top with confectioners' sugar to give it that actual New York style!
 Yum! Nothing is better than fresh Crumb Cake and the blueberries make it even more special. Enjoy!

 

16 comments:

  1. Looks delicious and enough for a crowd!

    ReplyDelete
    Replies
    1. I cut it into 12 pieces, which at our house means some will go in the freezer for later:-D

      Delete
  2. Hi Sis---do I need to defrost the frozen blueberries before putting them into the batter? This Blueberry Crumb Cake sounds really good. xxoo

    ReplyDelete
    Replies
    1. I used frozen blueberries and thought that frozen raspberries would be a great Valentine's breakfast treat! XOXO

      Delete
  3. Now I know the difference between a crumb and a crumble and I admit to loving both!! This looks so good as all you baking does! Hugs!!! Linda

    ReplyDelete
    Replies
    1. I love both, but have a fetish for this thick layer of crumb topping--it really makes the cake irresistible! XOXO

      Delete
  4. Your crumb cake sounds wonderful with the blueberries added in! I'm very much looking forward to spring, too! :)

    ReplyDelete
    Replies
    1. It includes another food group to add fruit...tee hee! Thank you for stopping by, XOXO

      Delete
  5. The crumb cake looks divine! I will have to try it! My local grocery store, where I work, carries King Arthur flour and I have been wanting to try it ever since you mentioned it!

    ReplyDelete
    Replies
    1. I stand by King Arthur in being the best flour there is for recipes; I think you'll find that most professional bakers do too! XOXO

      Delete
  6. Susan this crumb cake looks good and bet it tastes even better. I am going to try this recipe. have a question: why can't I use nonfat milk??????
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

    ReplyDelete
    Replies
    1. First, read how nonfat milk is processed and you won't ever use it again! But, for baking, it has more water in it and will throw off the "science" needed for a tender cake; it tends to be too moist!

      Delete
  7. We too love crumb and streusel cakes. This looks fabulous with blueberries.

    ReplyDelete
  8. yummy those look so delish and so easy to make, can't wait to give it a try, I would love to have some of that with my coffee this morning....yum

    ReplyDelete
  9. I can taste it with my morning coffee...my afternoon snack...maybe one more piece before bedtime...laughing !!

    ReplyDelete

Old Fashioned Soft Oatmeal~Raisin~Pecan Cookies

I love crunchy chocolate chip cookies, but my oatmeal cookies need to be soft and chewy. Yes, I'm quirky, but if you have the same...