Golden Barrel

Blueberry Crumb Cake

CourseBreakfast, Dessert

Servings

8-10people

Servings

8-10people

Ingredients

For the streusel

1/2cup all-purpose flour
1/3cup Golden Barrel Light Brown Sugar
2TBSP sugar
1tsp cinnamon
1pinch salt
4TBSP butter, softened and cut into pieces

For the cake

1 1/2cups all-purpose flour
1 1/2tsp baking powder
10TBSP butter, softened
2/3cup sugar
1/2tsp salt
1/2tsp lemon zest
2tsp vanilla extract
2 large eggs
2cups blueberries(fresh or frozen)

Instructions

For the streusel

In the bowl of a stand mixer, mix together the flour, brown sugar, sugar, cinnamon, and salt until there are no large lumps, about 45 seconds. Add butter and mix well until streusel looks like wet sand, about 2 1/2 minutes. Transfer to a separate bowl and set aside.

For cake

Preheat oven to 350 degrees. Grease round pan with coconut oil or non-stick spray and set aside.
Whisk together the flour, baking powder, and salt and set aside.
In the bowl of a stand mixer, beat the butter, sugar, and zest on medium speed until light and fluffy. Beat in eggs (one at a time) and vanilla. Eggs will not fully incorporate.
Slowly stir in the flour mixture on low speed until just combined (batter will be very thick). Gently fold in blueberries with a spoon or spatula.
Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel topping over batter.
Bake for 50-55 minutes or until cake is golden brown and toothpick comes out clean. Cool completely.

Recipe Notes

Recipe adapted from Cooks Illustrated.

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