Blueberry Crumb Cake
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recipe by Dave L https://getdrop.com/
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- Total Time
- 1hr 35mins
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- Serves
- 12
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- Calories
- 717
Crumb cake recipe with blueberry (or other fruit) jam. From Martha Stewart Living.
Inspired by: https://www.marthastewart.com/1129551/new-york-style-crumb-cakerecipe updated Oct 14, 2020
Ingredients
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- Unsalted butter
- 290 g
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- Unsalted butter
- 175 g
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- Cake flour
- 660 g
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- Granulated sugar
- 340 g
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- Dark brown sugar
- 130 g
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- Ground cinnamon
- 1 ½ teaspoons
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- Coarse grey sea salt
- 1 teaspoon
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- Baking soda
- ½ teaspoon
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- Egg
- 2
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- Egg yolk
- 2
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- Vanilla extract
- 1 teaspoon
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- Cultured lowfat buttermilk
- 160 ml
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- Jam
- 335 g
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- Powdered sugar
- as needed
Tools
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Stand mixer
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Spatula
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Oven
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Whisk
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Medium bowl
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Baking pan - 13 x 9"
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Stand mixer bowl
Step preview
- Add cake flour, granulated sugar, dark brown sugar, ground cinnamon and coarse grey sea salt to a clean medium bowl
- Mix briefly until just combined
- Pour unsalted butter into the topping
- Mix until coarse crumbs form then set aside
- Pre-heat oven - 160°C
- Grease a clean baking pan then set aside
- Add cake flour, baking soda and coarse grey sea salt to a clean medium bowl
- Whisk together then set aside
- Add unsalted butter and granulated sugar to a clean stand mixer bowl
- Beat until light and fluffy - approx 2 min, medium speed
- Mix in egg and egg yolk to the batter one by one
- Mix in vanilla extract to the batter
- Mix in one third of dry ingredients to batter
- Mix in cultured lowfat buttermilk to the batter
- Mix in one third of dry ingredients to batter
- Mix in cultured lowfat buttermilk to the batter
- Mix in the rest of dry ingredients to batter
- Beat until well combined
- Spoon batter into baking pan
- Spread evenly
- Spread with jam
- Transfer topping to baking pan
- Bake until golden brown - approx 1 hr, 160°C
- Let cool slightly on round wire rack - approx 15 min
- Dust with powdered sugar
- Serve