Blueberry Crumb Cake

Topping:

3/4 cup all-purpose flour

1 cup granulated sugar

  teaspoon ground cinnamon

  teaspoon salt

1/4 lb cold butter, cut into 1/2-inch pieces

1 egg white

Cake:

1 tsp paprika

1/4 lb butter, softened

1 cup granulated sugar

2 eggs

1 tsp vanilla

1/2 cup milk

1 1/2 cups plus 2 tbsp all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup blueberries, cleaned

For topping, combine flour, sugar, cinnamon and salt in bowl. Add butter and rub in with fingers until mixture resembles coarse meal. (This may also be done in food processor.)

Reserve egg white. Set aside topping.

For cake, generously grease 9-inch springform pan. Using an electric mixer, cream butter and sugar in large bowl until very light and fluffy.

Add eggs one at a time and beat well, stopping to scrape sides of bowl.

Add vanilla to milk.

In small bowl, sift 1 1/2 cups flour with baking powder and salt. Add flour mixture to egg mixture, alternating with milk mixture. Begin and end with flour mixture. Mix just until combined.

Toss blueberries with remaining 2 tablespoons flour and stir into batter.

Scrape batter into prepared pan and smooth top. Brush bit of reserved egg white lightly over top and sprinkle with topping.

Bake in preheated 350 F.  oven until cake springs back when touched in centre, about 1 hour.

Place on rack to cool. Run small knife around edge of pan to loosen, then remove sides on pan.

Makes 8 to 10 servings.

 

 

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