New York-Style Blueberry Crumb Cake

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Just a warning, this space is going to be heavily populated with cakes in the next couple of weeks.

With my brother’s birthday dinner tomorrow, my friend ordering two cakes for her 21st on the 10th and my mother’s birthday dinner on the 17th it doesn’t leave much room or time to bake anything else.  To top it all off I felt like making a non birthday cake, cake, because I could. That and because I absolutely adore this type of cake and our fridge is stuffed full of blueberries. Mostly what I think it is, I love cake. I love baking them. I love eating them. I love giving them away. Cakes are those special things that seem to mean so much more than a batch of muffins, a slice, or scones. It has the lovely ring of “I baked you a cake”. They are meant to be shared, they feel sociable, they feel caring, they can also be decorated to the nines.

I feel I am revealing my slight obsession with cake. Did I also mention it’s delicious?

Below you will read ‘cake flour’ in the ingredients. Obey this ingredient. It makes all the difference. You just have to trust me. If you are like me however and live in a country where it is near on impossible to find this should-be easy to purchase ingredient then I present to you, home made cake flour! I always use this easy to remember recipe and it works like a dream every time.

Homemade Cake Flour

  • 1 cup flour (minus 2 tablespoons)
  • 2 tablespoons cornflour

Using 2 medium mixing bowls, sieve the flour mixture 6 times. This is a 1:1 ratio, obviously, so increase when needed. For example, the cake recipe below.

New York-Style Blueberry Crumb Cake
Adapted from Brown Eyed Baker

For the Crumb Topping

  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 120 grams unsalted butter, melted and still warm
  • 1 3/4 cups cake flour
  • 2 cups blueberries

For the Cake

  • 1 1/4 cups cake flour
  • 1/2 cup white sugar
  • 1/4 teaspoon baking soda
  • 100 grams unsalted butter , cut into small pieces, softened but still cool
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon rind
  • 1/3 cup buttermilk

To make the topping, whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir until mixture resembles thick, cohesive dough; set aside to cool.

Adjust oven rack to upper-middle position and set oven to 160˚C. Grease a 9-inch springform pan and line the base with baking paper.

In a large bowl beat flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining. Add egg, yolk, vanilla, lemon rind and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute.

Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool inside tin for 20 minutes, then on wire rack for at least another 30 minutes. Dust with icing sugar before serving.


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