I found this recipe at A Year in the Kitchen, and the recipe is adapted from a recipe by Dorie Greenspan. This blueberry crumb coffee cake is really delicious, and even has enough crumb topping for -s!
Ingredients:
For the Crumbs:
- 5 TBSP unsalted butter at room temp
- 1/4 c. sugar
- 1/3 c. light brown sugar (packed)
- 1/3 c. all purpose flour
- 1/4 tsp. salt
- 1/2 c. rolled oats
For the Cake:
- 1 pint blueberries
- 2 c. 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 c. sugar
- grated zest of 1/2 lemon
- 3/4 stick (6 TBSP) unsalted butter at room temp
- 2 large eggs, at room temp
- 1 tsp. vanilla extract
- 1/2 c. buttermilk
Directions:
- Preheat oven to 350.
- Butter an 8-inch square pan and put it on a baking sheet.
- To make the crumbs:Put all the ingredients 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, press a piece of plastic wrap against the surface. Refrigerate until needed.
- To make the 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; then 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;then 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.
Blueberry Crumb Coffee Cake:
