Another recipe from the amazing Jenn Segal. She calls it Blueberry Coffee Cake (aka Boy Bait) but I like to call it Blueberry Crumble Cake.
Blueberry Crumble Cake
Servings: 12 to 16
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 10 Minutes
FOR THE STREUSEL TOPPING
80 g packed light brown sugar
65 g all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon ground cinnamon
1/4 teaspoon salt
55 g unsalted butter, cold, cut into 1/2-inch chunks
FOR THE CAKE
250 g all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons baking powder
1/2 teaspoon salt
110 g unsalted butter, softened
120 g granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
1/2 cup milk
350 g fresh blueberries (or frozen bluberries but do not defrost)
Make the streusel topping:
Combine the brown sugar, flour, cinnamon, and salt in a small bowl.
Using your fingers, mix until no lumps of brown sugar remain.
Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
Preheat the oven to 190°C and set an oven rack in the middle position.
Grease a 23-cm square pan with butter or nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes.
Add the eggs one at a time
Beat in the vanilla extract and lemon zest.
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine
Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
Transfer the batter to the prepared pan and spread evenly.
Sprinkle the streusel topping evenly over the batter.
Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean.
Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.