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Blueberry Crumb Cake

Last month when I visit Borden Bookstore,I saw a baking book "The Modern Baking" by Nick Malgieri on sale.Of course I can't resist not buying it..The first recipe I would like to try from this new baking book is Crumb Cake because I never bake any crumb cake before and I have plenty of blueberry in the fridge.I have to use all the blueberry before we leave for our's also a good idea to bring some of the cake with us as snack while we on our road trip..The recipe suggested that we should use 9 x 13 x 2 inch or twenty four 2 inch (5 cm ) baking squares pan but I only have 8 x 8 x 2 square pan..So the rest of the batter I use muffin cup to bake..On top of that I also adjust the recipe..I replaced 1 cup of cake flour instead of all purpose flour..The texture of the cake look really smooth and fine..The only down side is the cake is quite dry.I think I shouldn't add in egg yolk as the recipe indicted ..maybe next time I will just omit egg yolk all together...

Cake Batter:
16 tbsp (2 sticks/8 oz/225 gm) unsalted butter,softened
1 1/2 cups sugar
3 large eggs
2 tsp vanilla extract
1 cup cake flour,sifted
1 1/2 cups all purpose flour,sifted
2 tsp baking powder,sifted
3 egg yolks
1/4 cup milk or buttermilk
2 punnet blueberries,picked and patted dry

Crumb Topping:
2 cups all purpose flour
1 tsp baking powder
1/3 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
12 tbsp(1 1/2 sticks) unsalted butter melted

1:Set a rack in the middle of the oven and preheat to 350°F(180°C).Prepare and buttered baking pan with lined fully parchment paper.

2:For the crumb topping,mix the flour,baking powder,sugars,cinnamon and the nutmeg in a bowl.Stir in the melted butter.Rub the mixture between your fingers to form coarse crumbs.Scatter the crumbs over the berries evenly as possible.Set aside.
3:In a large mixer bowl,beat the butter and sugar until soft and light.Add the eggs one at a time,beating smooth after each addition.Beat in the vanilla.

4:Stir together the flour and baking powder and add the dry mixture to the batter in 3 additions,alternating with the yolks and milk,beginning and ending with the flour.Spread the batter evenly in the prepared pan.
5:Scatter the blueberries and crumb mixture evenly over the batter,pressing in gently.
6:bake the cake until the batter is firm and the crumbs are well colored,about 40 minutes.Cool the cake in the pan on a rack.Cur the cooled cake into 24 x3 inch squares.Remove the squares from the pan to a platter.
7:Serve cake with coffee or tea..
crumb topping



Ling's Passion said...
August 1, 2010 at 11:47 AM

I love crumbles of any sort.

Little Corner of Mine said...
August 1, 2010 at 12:44 PM

Looks great, I love this! I like the crumbs topping. :)

cocoa and coconut said...
August 2, 2010 at 5:48 AM

Wow! This looks fantastic...crumbles on top make it super special :D

Dawn said...
August 2, 2010 at 1:26 PM

I made blueberry crumb cake yesterday using a different recipe (Pioneer Woman). I am going to try yours next.

mycookinghut said...
August 3, 2010 at 4:01 PM

I love berries.. and blueberry is one of them too. Apparently, blueberry is full of goodness I read.. I want one of these.. :)

Beachlover's Kitchen said...
August 3, 2010 at 10:32 PM

Thank you ladies for your wonderful comments♥♥♥♥

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.