Equipment
Ingredients
for the topping
- 180 g all-purpose flour
- 100 g granulated sugar
- 2½ g ground cinnamon
- 3 g fine salt
- 60 g unsalted butter, cold, cubed
for the cake
- 113 g unsalted butter, room temperature
- 200 g granulated sugar
- 2 egg
- 120 ml whole milk
- 5 ml vanilla extract
- 500 g all-purpose flour
- 25 g all-purpose flour
- 10 g baking powder
- 3 g fine salt
- 475 g blueberries, fresh or frozen
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F).
In a medium bowl, whisk together the topping flour, sugar, cinnamon, and salt. Cut the cold butter into the mixture using your fingertips or a pastry blender until it forms coarse crumbs. Set aside in a cool place.
Grease a 9-inch springform pan with a small amount of butter.
Using an electric mixer, cream together the room temperature butter and sugar in a large bowl until the mixture is light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated and scraping down the sides of the bowl between additions.
Stir the vanilla extract into the milk in a small container.
In a separate bowl, sift together the 500g of flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with the milk mixture, starting and ending with the dry ingredients. Mix until just combined.
Toss the blueberries with the remaining 25g of flour in a small bowl until evenly coated.
Gently fold the floured blueberries into the cake batter using a rubber spatula.
Transfer the batter into the prepared springform pan and smooth the surface with a spatula. Distribute the crumb topping evenly over the top.
Bake for 1 hour at 175°C (350°F) or until the center of the cake springs back when lightly pressed.
Cool the cake in the pan on a wire rack for 10 minutes. Run a thin knife around the edges, remove the springform sides, and allow the cake to cool completely before serving.
Chef's Notes
- For an even more pronounced crumb topping, chill the streusel mixture in the freezer for 15-20 minutes before scattering it over the cake batter.
- Ensure your butter and eggs are truly at room temperature for the cake batter; this is crucial for achieving a light and airy texture.
- Don't overmix the cake batter once the dry ingredients are added. Mix only until just combined to prevent developing the gluten too much, which can lead to a tough cake.
- If using frozen blueberries, do not thaw them before tossing with flour and folding into the batter. This helps prevent them from bleeding color excessively into the cake.
- A springform pan is ideal for crumb cakes as it allows for easy removal without damaging the delicate crumb topping.
Storage
Refrigerator: PT5D — Store in an airtight container.
Freezer: 3 minutes — Wrap individual slices tightly.
Reheating: Microwave for 15-20 seconds or serve at room temperature.
