It’s blueberry season! Blueberries are so fresh and delicious right now – and cheap! I bought two pints for $5 in my grocery store the other day. I’ve been sprinkling tons on my daily yogurt and granola breakfast and still haven’t made a dent in the supply!
Blueberries are high in antioxidants can lower cholesterol, prevent heart disease, improve your memory, and are good sources of vitamin C, vitamin B6, and vitamin K – all good reasons to eat your blueberries!
I was inspired to make Blueberry Crumb Cake after a friend of mine brought in her Blueberry Crumb Cake to donate to my office bake sale (we raised money for Cystic Fibrosis – I baked a version of my Hand Pies). Her Blueberry Crumb Cake was moist and bursting with blueberries and I knew right then that I had to recreate my own version!
Blueberry Crumb Cake is considered a “snack cake” which means that this recipe isn’t overly sweet – sounds like it’s begging to be eaten for breakfast ;) Most Blueberry Crumb Cake recipes call for a crumb topping made out of flour, butter, and sugar, but I wanted to add oats to mine – so the crumb is more like a crumble topping. And those oats make it that much healthier, right?! I’ve packed the cake with blueberries and a hint of lemon. The result is a moist and dreamy cake!
I served this to one of my very best friends who visited me this weekend – we sat on the patio with cocktails and cake and chatted into the night.
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- zest of 1 lemon
- 1 and 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 pint (or 2 heaping cups) fresh blueberries, washed and dried
- In a medium size bowl, combine the rolled oats, brown sugar, flour, and cinnamon. Cut in the butter with a pastry cutter or two knives (or your fingers if you have nothing else!) until the mixture is crumbly and butter is incorporated.
- Set the crumb topping aside (if it's a hot day, I recommend popping the bowl in the fridge!)
- Preheat the oven to 375 degrees F. Grease a 8x8" or 9x9" square cake pan and sprinkle with flour. Line the cake pan with two overlapping sheets of parchment paper that hang slightly over the edges of the pan (this will make it easier to remove the cake!)
- In a large bowl, beat together the butter and sugar until light and fluffy. Then beat in the egg and vanilla. Stir in the lemon zest.
- In a medium size bowl, stir together the dry ingredients: the flour and baking powder.
- Measure out the milk.
- To the large bowl of wet ingredients, add 1/3 of the dry ingredients, mix until just moistened. Then add 1/2 of the milk and mix until incorporated. Again, add 1/3 of the dry, 1/2 the milk, and the last 1/3 of the dry, stirring between each step. The batter will be very thick - don't fret!
- Gently fold in the blueberries.
- Pour the batter into your prepared pan, and smooth it so it is flat. Sprinkle the crumb topping evenly over the cake.
- Bake for 40-45 minutes, until a toothpink inserted in the centre of the cake comes out clean.
- Cool the cake in the pan, and then carefully lift out using the edges of the parchment paper. Cut into 16 squares. Serve.
- How to line a square baking pan with parchment paper (this method is even easier!): http://www.goodlifeeats.com/2010/12/kitchen-tip-lining-pans-with-parchment.html