I clipped this recipe from a Gourmet magazine at least twenty years ago and our family and friends have been enjoying Blueberry Crumb Cake every summer since. The funny thing about it is: The woman who sent the recipe to Gourmet said "I clipped this recipe out of a newspaper fifteen years ago and have been making it ever since!" Between the two of us that's over thirty-five years!!! I guess that makes this recipe an antique or a relic or a
fossil - no, that sounds bad........ well, whatever you want to call it, I call it a perfect summer delight for breakfast, a mid-morning snack, or if you're living in England, to enjoy while sipping a "spot" of tea during late afternoons in "the garden"!
I have adapted the recipe a bit over the years; I make it in a tart pan for a prettier presentation rather than a square cake pan as the original recipe called for. I tweaked the crumb topping and sometimes I add macadamia nuts or pecans and a drizzle of icing. Give this wonderful recipe a try. Who knows, maybe you'll be writing a blog fifteen years from now saying "I got this recipe fifteen years ago and I've been making it every summer..........." Enjoy!
Blueberry Crumb Cake
2 cups all purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 stick butter
¾ cup sugar
1 large egg
½ cup milk
1 pint blueberries
¾ cup sugar
1 cup all purpose flour
1 stick butter, melted
1 teaspoon cinnamon
1. Preheat oven to 375˚. Grease a 10 inch tart pan with a removable bottom or a 9 inch square baking pan, dust with flour, knocking out excess (or spray with baking spray).
2. Combine flour, baking powder and salt, set aside. With electric mixer cream butter and sugar until light and fluffy, then beat in egg and milk. Add flour mixture in batches, beating until just combined. Gently fold in blueberries.
3. For topping, combine all ingredients and mix with a fork until large clumps form. Sprinkle topping evenly over cake batter with your hand, trying to keep dough in fairly large clumps.
4. Bake in middle of oven for 35-45 minutes, or until tester comes out clean. Check after 20 minutes and cover with foil if top is getting too brown. (I usually cover for the last 20 minutes.)