Blueberry Crumb Cake

I made this cake months ago when I was slowly clearing my pantry and freezer. It was shocking to see all the ingredients that I've accumulated! I bet I'm not the only one!! Come on! Maybe your list is longer than mine! hahaha! Seriously, I actually did a "stock-take" on my pantry (yes, I did!), and goodness, all the ingredients that I've accumulated, no wonder my big fridge seems so small!  Hahaha!  There are bits and pieces of nuts, dried fruits, chocolate chips, bars and others, and I have dozens of egg whites sitting in my freezer which I have always plan to use for something or other, but have yet to make that move! My mission is to clear my pantry, the problem is, I'll just try my very best not to add on more stuffs!!!

I have about 2 cups of frozen blueberries left that I wanted to clear, and I made a Blueberry Crumb Cake, recipe taken from Baking From My Home To Yours, by Dorie Greenspan.

When my sisters and their families told me they are coming over to my place, I made this delicious Blueberry Crumb Cake, which I knew that it would get a postive response from my nieces and nephews, as everyone loves blueberries.

This is a winner recipe, yet again, from Dorie! Without doubt, Baking From My Home To Yours is one of my favourite baking book, thanks to my sis, who gave me as a birthday present 2 years ago.

The cake texture is soft and moist, and I reduced the sugar slightly, and it turns out just right, without being overly sweet. The crumbles are wonderful, my nephews keep picking up the crumbs, and they gave thumbs up for this cake.  Juicy blueberries are a delight to bite into. Yum! I only managed to get this one slice for my photograph!

Have some blueberries in your freezer that you wanna clear?  Make this cake, and have that cup of tea ready!

I'm sharing this post with:
Recipe Box hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage

Blueberry Crumb Cake
(source : Baking From My Home To Yours, by Dorie Greenspan)
For the Crumbs :
5 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/3 cup (packed) light brown sugar (I use 1/2 cup)
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts

For the Cake :
1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
2/3 cup sugar (I use 1/2 cup)
grated zest of 1/2 lemon or 1/4 orange
3/4 stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk

Getting Ready :
Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square pan (Pyrex is great for this) 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 against the surface. Refrigerate until needed. (covered well, the crumb mix can be refrigerated for up to 3 days).

To Make The Cake :
Using your fingertips, toss the blueberries and 2 teaspoons of the flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups flour, the 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 held 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. 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.