Week 3 of my personal challenge to work my way through the Smitten Kitchen Cookbook. Trying new recipes has been a blast and this recipe is a great addition to my personal cookbook. If you love blueberries and you love cake you will love these. This cake is sweet, moist, and delicious!
Blueberry Crumble Cake
Serving Size: 9 -12 squares
Total Time: 50 minutes
Source: Recipe adapted from SmittenKitchen cookbook.
Topping:
6 tablespoons all-purpose flour
2 tablespoons of cornmeal
1/2 cup granulated sugar
1/4-1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, cold is fine
Pinch of salt
Cake:
8 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/4 teaspoon zest of a lemon (about 1 lemon)
2 egg
1/4 teaspoon vanilla extract
1/3 cup sour cream
2 cups of blueberries, rinsed and dried
Step 1: Preheat oven to 375 degrees. Grease an 8-inch square pan.
Step 2: In a medium bowl, mix flour, baking powder, and salt until combined.
Step 3: In a large bowl, beat butter, sugar, and zest together until light and fluffy. Add egg and vanilla and beat until combined.
Step 4: Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the sour cream; repeat with remaining dry ingredients and sour cream, finishing with the dry mixture. Fold blueberries into cake batter until evenly distributed.
Step 5: Scoop cake batter into prepared pan and smooth so that it is flat.
Step 6: Prepare the topping by mixing the flour, sugar, cinnamon, and salt, then cutting the butter with your hands into the mixture, until the mixture resembles coarse crumbs. Add toppings to the cake pan.
Step 7: Bake in a heated oven for 40 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. To store keep in an airtight container for one day and then in the refrigerator.
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