The recipe for this cake comes from Maida Heatter’s Book of Great Desserts. I had never made it, until I was inspired to do so by Deb Perelman at Smitten Kitchen. I am fortunate to have a copy of Book of Great Desserts since, according to Deb Perelman, it is currently out of print. I’ve made the lemon cake from this book many times, but never the blueberry crumb cake. That is a shame because this cake is excellent, and a perfect vehicle to showcase the delicious in-season blueberries we have now in Kentucky.
Deb Perelman made a minor change to the ingredient list, she added more blueberries than called for in the original recipe. I think that is a good idea, and added more as well.
This serves 9.
Ingredients:
Topping:
- 1/3 cup 1 1/2 ounces) all-purpose flour
- 1/2 cup (3 1/2 ounces) sugar
- 1 teaspoon cinnamon
- 1/4 cup (4 tablespoons or 1/2 stick) unsalted butter melted
Cake:
- 2 cups of blueberries (I used more - 16 ounces or about 2 2/3 cups)
- 2 cups (10 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons or 1/2 stick) unsalted butter at cool room temperature
- 3/4 cup (5 1/4 ounces) sugar
- 1 large egg
- 1/2 cup milk (I used whole)
- grated rind of one lemon
- 1/2 cup walnuts, chopped (optional - I did not use them)
- Confectioners sugar for dusting the top
Directions:
- Adjust rack to the center of the oven and preheat the oven to 375 degrees.
- Butter and flour a 9 inch square baking pan. I also suggest lining it with parchment paper.
For the topping:
- Mix together the flour, sugar and cinnamon in a small bow
- Mix in the butter until the mixture resembles coarse crumbs and set aside.
For the cake:
- Pick over and wash the berries. Drain and turn them out onto a towel to dry completely.
- Sift (or whisk) together the flour, baking powder and salt in a small bowl.
- In a medium bowl of an electric mixer (I used a hand held mixer, not my stand mixer) cream the butter, sugar and vanilla un til the mixture is smooth and fluffy, about 4-5 minutes.
- Add the egg and mix for one minute more.
- On the lowest speed, alternately add the dry ingredients in three additions and the milk in two additions, scraping with a rubber spatula and mixing only until smooth after each addition.
- Stir in the lemon rind.
- Gently fold in the blueberries, the batter will be stiff.
- Turn the batter into the prepared pan and smooth the top.
- Sprinkle walnuts over the top (if using) and then sprinkle on the reserve topping evenly.
- Bake for 40-50 minutes until the top in browned and a toothpick inserted in the center comes out clean.
- Set aside to cool for about an hour.
- Cut around the sides of the cake to loosen, cover the top tightly with a piece of foil to contain the topping, and invert over a cooling rack and remove the pan.
- Invert the cake again onto a plate.
- Dust with confectioners sugar, and enjoy!
