Hello all! We are back. Well not that we have ever been away but I think with longer daylight and the weather turning warmer we are more motivated to try new recipes and start working on riceandbread again. Lets start summer with an awesome blueberry crumble cake. I think I have found the crumble cake recipe for fresh fruits!
With the temperature rising and the availability of seasonal fruits like strawberries and blueberries popping up in our supermarket I very much prefer to back fruit type cakes. The base of this recipe was initially used for the best Rhubarb Streusel Cake that I have ever baked. After discovering this really simple recipe that uses buttermilk to keep the cake ultra moist I decided to experiment further with that basic recipe with some blueberry muffins which turned out great as well. So I thought why not try this for blueberry crumble cake?
The result was amazing. Its like having gooey blueberry jam in your crumble cake without the excess sweetness. It is really important to use good butter for this because the crumble is of course made of largely butter. So butter is really the key to making the crumbs in the crumble cake that bit more addictive. You could also bake this cake in advance. The flavours seem to blend well after letting the cake sit for a day. The cake can be left up for up to 3-4 days covered in room temperature.
Baked in a 8×8 inch square pan.
¼ cup (57g) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2½ cups (400g) blueberry
For the streusel topping:
¼ cup (57g) butter, melted
½ cup flour
½ cup brown sugar
Preheat the oven to 350 degrees F (175 degrees C) . Grease a 11 inch cake pan or 8×8 inch square baking pan.
Cream the butter and sugar in a large mixing bowl until pale and fluffy. Add the vanilla extract and egg and beat until combined.
In a small bowl, combine the flour with the baking powder, baking soda, and salt.
Using a spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. Be careful not to over-stir. Some flour lumps will remain and that is okay. Stir in the blueberry. Pour the batter into the greased baking pan or simply lined your baking pan with baking paper (like I did)
To make the streusel topping, combine all the ingredients and crumble with your fingers. Evenly sprinkle the streusel topping over the cake batter.
Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.