Blueberry Crumb Cake?

Recently I was made aware of a fun baking blog called Bake or Break.  I saw a recipe for a Blueberry Crumb Cake that requires three cups of blueberries.  Perfect because I have about four cups of them sitting in my fridge about to go bad.

I made this cake for a dessert when Tonya and Austin come over for dinner tonight.

The batter for cake is pretty thick.

Three cups of blueberries scattered over the cake batter base.

The finished product.

We all enjoyed this dessert.  But I think it should be renamed Blueberry Coffee Cake.  It had the distinct flavor of a breakfast treat and did not hit the spot for dessert.  Maybe a scoop of vanilla bean ice cream would have helped?  But, if I were to make this again I would serve for breakfast.

Definitely go ahead and give this recipe a try.  We all scarfed it down for dessert, and we all scarfed it down for breakfast the next morning.  It is pretty light and highlights the blueberries well.

This recipe is originally from Rick Malgieri's Perfect Cakes book.

Blueberry Crumb Cake, Rick Malgieri/Perfect Cakes

1 1/2 cups all-purpose flour

1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
3 cups blueberries

Preheat oven to 350°. Line a 9″x 13″baking pan with foil and butter the foil.

Stir together flour, baking powder, and salt. Set aside.

Using a heavy-duty mixer on medium speed, beat butter and sugar until soft and light (about 5 minutes). Add whole eggs, one at a time, beating well after each addition. Beat in vanilla.

On low speed, add half the flour mixture and mix well. Add yolks, mixing well, then add remaining flour mixture.

Scrape batter into prepared pan. Smooth the top. Scatter blueberries over the batter.

Crumb Topping:
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, melted

Combine flour, sugar, cinnamon, and nutmeg. Stir in melted butter and combine with your fingers until the mixture is coarse crumbs. Scatter the crumbs evenly over the berries.

Bake for 40 minutes, or until cake is firm. Cool cake in pan on wire rack.