Blueberry Crumb Cake

Blueberry Crumb Cake is rated 3.0 out of 5 by 1.
  • y_2017, m_2, d_25, h_11
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.blueberry-crumb-cake, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 11ms
  • REVIEWS, PRODUCT
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 8

Crumb cakes are most often served for breakfast, but this version, which has plenty of sweet blueberries and a rich, buttery topping, is decadent enough to be served for dessert if you like. Feel free to substitute other berries, such as raspberries or blackberries, in place of the blueberries.

Ingredients:

For the crumb topping:

  • 1 cup (5 oz./155 g) all-purpose flour
  • 2/3 cup (5 oz./155 g) sugar
  • Grated zest of 1 lemon
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted


For the cake:

  • 1 3/4 cups (9 oz./280 g) all-purpose flour
  • 1 cup (8 oz./250 g) sugar
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 3 eggs
  • 1 cup (8 fl. oz./250 ml) sour cream
  • 1 tsp. vanilla extract
  • 2 cups (8 oz./250 g) fresh blueberries

Directions:

Preheat an oven to 350°F (180°C). Grease and flour a 9-inch (23-cm) round cake pan.

To make the crumb topping, in a small bowl, stir together the flour, sugar and lemon zest. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.

To make the cake, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt.

In the bowl of a stand mixer fitted with the flat beater, combine the eggs, sour cream and vanilla and beat until well blended. With the mixer on low, slowly add the flour mixture. Increase the speed to medium and beat until smooth, about 2 minutes.

Spoon the batter into the prepared pan and spread evenly. Cover evenly with the blueberries. Sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Serve warm or at room temperature. Serves 8.

Williams-Sonoma Test Kitchen

Rated 3 out of 5 by from Blueberry Crumb Cake Needs Tweaking The reason for 3 star rating is that I loved the crumb topping with the added flavor of lemon zest. I also enjoyed the burst of blueberries as result of covering the top of the batter with the blueberries (instead of mixing into the batter). What I did not enjoy was the dense, rubbery texture of the cake. I wonder if texture was due to over mixing the batter once all of the flour was added (instructions call for beating 2 minutes on medium speed). Typically, recipes call for mixing in flour till just combined. I also thought there was too much cake in proportion to the top layer of blueberries. I would try adding another cup of blueberries, tossed with tablespoon of flour, and gently mix into the batter (toss blueberries with flour so they do not sink to the bottom of the batter as cake bakes). The traditional 9" finish round cake pan works beautifully. I like the heavier weight.
Date published: 2015-04-12
  • y_2017, m_2, d_25, h_11
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.blueberry-crumb-cake, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 9ms
  • REVIEWS, PRODUCT