Blueberry Crumb Cake

Blueberry Crumb Cake
Yesterday I polished off 2 pints of berries all on my own. I was snacking while cooking sides for 4th of July, and before I realized it, the containers were empty. I know what I’ll be penciling on my shopping list! Berries not only for nibbling, but for baking, too. I did managed save enough blueberries to make a blueberry crumb cake that can be served for dessert or brunch.

If I could only have cake or crumb topping, I would choose crumb with no hesitation. I like a thick top layer, so I wasn’t shy about covering the entire cake. The center 4 pieces sagged a little lower than the rest of the cake under the weight of the nutty, cinnamon-spiked crumb—I didn’t mind at all. Greek yogurt in the batter gave each bite a subtle tang that paired well with the sweet berries.

Blueberry Crumb Cake

Makes one 8-inch square cake

Butter for greasing pan
Flour for dusting pan

For crumb topping
1/2 cup walnuts, finely chopped
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
1 cup all-purpose flour
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, melted and cooled

For cake
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup 2% Greek yogurt
2 cups fresh or frozen blueberries (thawed if frozen)

Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and dust with flour tapping out the excess.

For the crumb topping, combine the walnuts, brown sugar, cinnamon, flour and salt in a medium bowl. Stir in the melted butter creating small clumps.

For the cake, combine 2 cups flour, baking powder, baking soda and salt in a medium bowl.

In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time fully incorporating after each addition and then add the vanilla extract. Fold in the yogurt and dry ingredients until just combined. In a small bowl, toss the berries with the remaining flour. Then gently stir in the blueberries into the batter.

Transfer the batter to the prepared cake pan smoothing into an even layer and sprinkle with the crumb topping.

Bake 45-50 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.

Cool for 20 minutes on a wire rack. Cut into squares and serve warm or at room temperature.




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