Wednesday, July 22, 2009

Blueberry Crumb Cake

I love crumb cake and this one's a winner! Though the pictures here don't do it justice, I highly recommend this recipe. It comes together in about 15 minutes active time (it's baked and ready-to-eat in 45 minutes total) and it requires no fancy tools or tricks. The cake is moist with a soft crumb and the lemony zest nicely compliments the juicy blueberries resting on top. The topping is sugary and nutty and gives the cake great texture. All of these parts add up to a happy combination that utilizes the berries that are in abundance at farmers markets right now. If blueberries don't do it for you, go ahead and use any soft fruit you like, just cut into bite size pieces if necessary. Skip that bowl of boring old cereal or the semi-stale muffin from the corner bodega and make this crumb cake. Your morning cup of coffee will be that much more enjoyable. Seriously.

Blueberry Crumb Cake

1/4 cup canola oil
1 large egg, lightly beaten
1/2 cup milk
zest of 1 lemon
1 1/2 cups flour
3/4 cup sugar
2 t. baking powder
1/2 t. salt

1/3 cup brown sugar
1 T flour
1 t. cinnamon
1/2 cup walnuts, broken
1 T melted butter
1 cup blueberries
  • Preheat oven to 375 and place rack in middle position. Butter an 8 x 2 inch pan, set aside.
  • In a medium bowl, combine the oil, egg, milk and zest and whisk well.
  • Using any thing with fine-ish whole, sift together the flour, sugar, baking powder and salt and add mixture to liquid ingredients. Mix well.
  • Combine all of the ingredients for the topping except for the blueberries.
  • Pour batter into prepared baking pan and spread evenly. Top batter with blueberries and then sprinkle brown sugar mixture over berries.
  • Bake, turn once halfway through cooking time, for 25-30 minutes or until a toothpick comes out clean.
  • Enjoy!

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