Blueberry Crumb Cake
Serves
12
Total Time
1hrs 35mins
Calories
717
Crumb cake recipe with blueberry (or other fruit) jam. From Martha Stewart Living.
- Unsalted butter290 gmelted
- Unsalted butter175 groom temperature
- Cake flour660 g
- Granulated sugar340 g
- Dark brown sugar130 g
- Ground cinnamon1 ½ teaspoons
- Coarse grey sea salt1 teaspoon
- Baking soda½ teaspoon
- Egg2
- Egg yolk2
- Vanilla extract1 teaspoon
- Cultured lowfat buttermilk160 ml
- Jam335 g
- Powdered sugaras needed
Ingredients
- 1. Add cake flour, granulated sugar, dark brown sugar, ground cinnamon and coarse grey sea salt to a clean medium bowl
- 2. Mix briefly until just combined
- 3. Pour unsalted butter into the topping
- 4. Mix until coarse crumbs form then set aside
- 5. Pre-heat oven - 160°C
- 6. Grease a clean baking pan then set aside
- 7. Add cake flour, baking soda and coarse grey sea salt to a clean medium bowl
- 8. Whisk together then set aside
- 9. Add unsalted butter and granulated sugar to a clean stand mixer bowl
- 10. Beat until light and fluffy - approx 2 min, medium speed
- 11. Mix in egg and egg yolk to the batter one by one
- 12. Mix in vanilla extract to the batter
- 13. Mix in one third of dry ingredients to batter
- 14. Mix in cultured lowfat buttermilk to the batter
- 15. Mix in one third of dry ingredients to batter
- 16. Mix in cultured lowfat buttermilk to the batter
- 17. Mix in the rest of dry ingredients to batter
- 18. Beat until well combined
- 19. Spoon batter into baking pan
- 20. Spread evenly
- 21. Spread with jam
- 22. Transfer topping to baking pan
- 23. Bake until golden brown - approx 1 hr, 160°C
- 24. Let cool slightly on round wire rack - approx 15 min
- 25. Dust with powdered sugar
- 26. Serve
Method
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