A moist yellow cake filled with fresh blueberries, topped with a crumble.
Course
Brunch, Dessert
Cuisine
American
Prep Time20minutes
Cook Time45minutes
Total Time1hour5minutes
Servings12
AuthorChristoph
Ingredients
Cake
¼cupbutter,softened
¾cupsugar
1egg
1½cupsflour
2teaspoonbaking powder
½teaspoonsalt
½cupmilk,minus 1 teaspoon
1teaspoonvanilla
2cupsblueberries,fresh or frozen
Crumb Topping
½cupsugar
¼cupbrown sugar
5tablespoonsflour
1teaspooncinnamon
½teaspoonnutmeg
¼cupbutter,cold and cut into small pieces
Icing
½cupconfectioners sugar
½teaspoonmilk
Method
Cake
Heat oven to 375°F. Grease an 8” x 8” square pan or a 9” springform pan.
Tip: Place a piece of parchment paper over the bottom of your springform pan before closing. Grease the pan and paper as you normally would. The paper makes it easy to separate the cake from the bottom.
Cream together the butter and sugar. Add egg to creamed mixture and mix well to combine.
In another bowl sift together flour, baking powder and salt.
Add vanilla to milk to make ½ cup.
Add flour mixture alternating with milk to the creamed butter, mix until combined. Gently fold in blueberries.
Crumb Topping
In a small bowl mix together sugar, flour, cinnamon, and nutmeg. Using a pastry blender or fork cut the butter into sugar mixture until mixture resembles a coarse meal.
Icing (Make when cake is completely cooled)
Place powdered sugar in small mixing bowl. Add milk a little at a time until icing will drizzle off spoon.
Assemble
Pour cake batter into prepared pan.
Cover batter evenly with crumb topping. Bake for 40 - 45 minutes, or until toothpick inserted in center comes out clean and top is slightly browned.
Place pan on a wire rack to cool for 15 - 20 minutes before removing the springform.
Allow to cool completely.
Drizzle top of cooled cake with icing.
Cooks Notes
If using frozen blueberries, be sure to thaw and drain the berries before adding to the batter.