I don’t think I’ve ever had a crumb cake before. If I have, I don’t remember. It felt like I was eating a crumb cake for the first time, at least. This cake has a delicious, buttery, blueberry-filled base and is topped with the most addicting crumble ever. Someday, I’ll make a giant batch of crumble and eat it all. You’ll see.
Yesterday was the last school day of 2014. Thank god. I needed a break.
I watched Interstellar last night on this insanely huge screen. It was such a mind-blowing, perfectly-crafted movie. There’s some things that don’t make sense to me, but whatever.
Oh, and I totally didn’t cry over 6 times.
I got let out from school at 12, because it was the last day of school before winter break. When I got home, my mom asked me to bake a cake, because she was having dinner with some of her friends and wanted to have a cake there. I eagerly nodded, scrolled through my bookmarks, found the perfect recipe, and ran off to the grocery store to buy blueberries.
…Okay, I didn’t run off to the grocery store. I made my mom drive me there, but she’s the one who wanted the cake!
I learned a pretty valuable lesson making this cake too.
See how clean and pretty the cake was? I didn’t think it was enough, and there’s nothing wrong with that.
I decided to sift some powdered sugar onto the cake – just because.
Still nothing wrong.
Not only did I drop my huge container of icing sugar on the table, I accidentally poured way too much over my sifter.
See how there’s this giant weird space on the left side of the cake in the photo above? Yeah. I tried to clean it up and get some of it off, but as you can see, that didn’t really work. Lesson learned – always spoon powdered sugar into sifter instead of trying to sprinkle powdered sugar out of a 30cm-tall container.
Oh and in case you were wondering, my mom and her friends loved the cake. I wanted to take photos of the inside of the cake when I got back from the movie, but I came home to find that there was quite literally one piece left. I ate it without taking a photo. Oh well.
With no further adieu, here’s the recipe.
Blueberry Crumb Cake
(Adapted from Smitten Kitchen)
Makes one 9-inch cake
- 5 tablespoons (40g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tsp cinnamon
- 1/4 cup (55g) unsalted butter, chilled
- Pinch of salt
- 2 cups minus 1 tablespoon (240g) all-purpose flour
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1/4 cup (55g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- Zest of 1 lemon
- 1 large egg, or 2 small
- 1 tsp vanilla extract
- 2 cups fresh blueberries
- 1/2 cup milk
- 1/2 cup (55g) walnuts, broken into small pieces
- Preheat oven to 190C or 375F
For the crumble:
- Mix the flour, sugar, cinnamon, and salt together
- Cut the butter in using a pastry cutter or your hands until the mixture comes together and resembles coarse crumbs
For the cake:
- Mix flour, baking powder, and salt together in a medium bowl
- Using an electric mixer, cream the butter, sugar, and lemon zest together until light and fluffy
- Beat in egg(s) and vanilla
- Mix in 1/3 of the dry ingredient mixture, followed by 1/2 the milk, and repeat with remaining dry ingredients and milk
- Fold in blueberries
- Pour cake batter into greased pan and smooth out
- Scatter a layer of walnuts over the cake batter, followed by a layer of crumble
- Bake for 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean
- Allow the cake to cool and serve