Blueberry Crumb Cake

Blueberry Crumb Cake is a beautiful marriage of the New York classic coffee cake with a bowl of juicy blueberries. I have been making a New York crumb cake for many years. It used to be one of the most requested things I would bring to Lion King when I worked there. And this recipe never failed me (except for the time I failed to add the sugar to the crumb, but we don’t talk about that!) I wanted to change it up and add blueberries and some orange extract to the crumb to brighten it up. This and the coriander in the batter made a new version of a classic that is fabulous.

I have retooled the ingredients to work here in Colorado at 5,000 feet, but I have noted where I changed them for you people living in the lowlands! The ingredients are easy to get, or most of them you already have in your kitchen. I used Greek yogurt instead of sour cream as it was what I had and was just as fantastic as the original sour cream. But if you have sour cream, by all means, use it.

The smell of orange and cinnamon reminds me of a dessert my brother and I had in Lisbon on our fantastic spring trip. It was an orange pudding with a thin sponge cake layer underneath and sprinkled heavily with cinnamon. I need to find out how to make it. So far, I have not been successful in figuring it out. But, oh, I will!

Ok, that is all for this week. I hope you are all staying healthy and safe. Please think of others in your choices. Life is easier when we all help each other get through it. Until next week!

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Blueberry Crumb Cake

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Blueberry Crumb Cake, A classic New York treat, the fresh blueberries and the coriander in the batter brightens up this fantastic coffee cake.

Course: Breakfast, Brunch, Coffee cake

Cuisine: American

Keyword: blueberries, coffee cake, crumb cake

Servings: 1 13 x 9 pan

Ingredients

Crumb

• 2 ½ cups 8 ½ ounces all-purpose flour
• 1 ¼ cups 8 ¾ ounces sugar
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 cup 2 sticks butter
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• ½ teaspoon orange extract

Cake Batter

• 2 cups all-purpose flour
• ¼ teaspoon baking soda ½ for low altitude
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon ground coriander
• ½ cup butter 1 stick butter
• 1 cup 7 ounces sugar
• 2 large eggs
• 1 ½ teaspoons vanilla
• 1 ½ cups nonfat Greek yogurt or sour cream
• 1 cup fresh blueberries
• confectioners sugar for dusting optional

Instructions

1. Preheat the oven to 350°.
2. Grease or butter a 13 by 9 pan

Crumb topping

1. In a medium bowl, combine flour, sugar, salt, and cinnamon with a whisk or fork.
2. In a microwave or small saucepan, melt butter, and add the vanilla and almond extracts.
3. Pour the melted butter mixture into the dry ingredients and stir with a fork until all the butter has been absorbed and you have a uniformly moistened crumb mixture.
4. Set aside while you make the cake batter.

Cake Batter

1. Whisk together the flour, baking soda, salt, baking powder, and ground coriander in a medium bowl.
2. Cream the butter and sugar until light and fluffy in a large mixing bowl.
3. Add the eggs one at a time, beating well after each addition.
4. Scrape down the bowl and then beat in the vanilla and Greek yogurt.
5. Add the combined dry ingredients to the creamed butter mixture just until combined. Do not overmix.
6. Gently fold in the blueberries.
7. Spread the batter into the prepared pan, spreading evenly.
8. Crumble the crumb mixture over the batter, completely covering the batter evenly.
9. Bake for 35 to 40 minutes until a toothpick inserted near the center comes out clean.
10. Cool on a rack

11. Dust with the confectioners’ sugar before cutting if desired.

12. This coffeecake can be served warm or at room temperature.