Blueberry Crumb Coffee Cake

When I first got Baking, From My Home to Yours, by Dorie Greenspan, I was amazed at how many recipes had photos. I hate cookbooks that don't have photos because I am such a visual person. When I flipped to the page that had this Blueberry Crumb Coffee Cake, I dog earred the page and knew I'd be making it at some point.

I seriously considered it for my TWD week when I was part of the group, but I know blueberries can be hard to find and expensive in the off season, so I went with the WONDERFUL banana marble loaf.

Well I'd forgotten about the recipe until I was packing up my cookbooks on Friday and saw it. Since I was going blueberry picking on Saturday, it seemed like fate. I made it as soon as I could! This recipe was good, the cake was nice, but it's the crumbs that make it something special! My cake was a bit dry, and I only cooked it for 50 minutes, so I don't know that I'd go as long as Dorie says to.

I also didn't have walnuts, so I used rolled oats instead. I think the oats made the crumble even more delicious and healthier! I served this with a scoop of vanilla bean ice cream.

Blueberry Crumb Coffee Cake

by Dorie Greenspan

For the Crumbs:

5 tbsp unsalted butter at room temp

1/4 cup sugar

1/3 cup light brown sugar (packed)

1/3 cup all purpose flour

1/4 tsp salt

1/2 cup rolled oats

For the Cake:

1 pint blueberries

2 cups plus 2 tsp all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1/8 tsp freshly ground nutmeg

2/3 cup sugar

grated zest of 1/2 lemon

3/4 stick (6 tbsp) unsalted butter at room temp

2 large eggs, at room temp

1 tsp vanilla extract

1/2 cup buttermilk

Preheat oven to 350.

Butter an 8-inch square pan and put it on a baking sheet.

To make the crumbs:

Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed.

Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface.

Refrigerate until needed.

To make the cake:

Using your fingertips, toss the blueberries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside.

Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic.

Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes.

Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract.

Don’t be concerned if the batter looks curdled — it will soon smooth out.

Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients.)

You will have a thick, creamy batter.

With a rubber spatula, gently stir in the berries.
Scrape the batter into the buttered pan and smooth the top gently with the spatula.

Pull the crumb mix from the fridge and, with your fingertips, break it into pieces.

There’s no need to try to get even pieces — these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly.
Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean.

Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.