Blueberry Crumb Cake

Name: Blueberry Crumb Cake
Yield: Makes one 9 × 13 × 2-inch (23 × 33 × 5-cm) cake, about twenty-four 2-inch (5-cm) squares
Cuisine: United States
Ingredients: 2 teaspoons vanilla extract; 2½ cups all-purpose flour (spoon flour into dry-measure cup and level off); 2 teaspoons baking powder; 3 egg yolks; ½ teaspoon ground cinnamon; 12 tablespoons (1½ sticks) unsalted butter, melted; ¼ teaspoon freshly grated nutmeg; 1½ cups sugar; 16 tablespoons (2 sticks/8 ounces/225 grams) unsalted butter, softened; 3 large eggs; 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 teaspoon baking powder; ⅓ cup firmly packed light brown sugar; ⅓ cup granulated sugar; 4 cups blueberries, picked over and patted dry; ¼ cup milk or buttermilk; One 9 × 13 × 2-inch (23 × 33 × 5-cm) pan, buttered and lined fully (bottom and sides) with parchment or foil

Preparation info

Makes
one
squares

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

In New York City where I live, blueberry season is fairly long since we have blueberries from the South, then New Jersey, then finally from Maine and Michigan, consecutively throughout several months. I love this type of cake and blueberries are the perfect fruit for it—they melt to a jamlike consistency between the cake batter and crumb topping while the cake is baking.

Ingredients

Americas
United States
Pastry
Vegetarian

Ingredients

Method