Blueberry Crumb Cake Recipe

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Blueberry Crumb Cake
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Ingredients
21
Count
Nutrition
397
Calories
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Ingredients:

Directions:

  1. 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. (Covered well the crumb mix can be refrigerated for up to 3 days.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 397.06 Kcal (1662 kJ)
Calories from fat 134.67 Kcal
% Daily Value*
Total Fat 14.96g 23%
Cholesterol 70.13mg 23%
Sodium 264.13mg 11%
Potassium 277.31mg 6%
Total Carbs 59.1g 20%
Sugars 29g 116%
Dietary Fiber 2.29g 9%
Protein 7.71g 15%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 3%
Iron 1mg 6%
Calcium 101.9mg 10%
Amount Per 100 g
Calories 291.07 Kcal (1219 kJ)
Calories from fat 98.72 Kcal
% Daily Value*
Total Fat 10.97g 23%
Cholesterol 51.41mg 23%
Sodium 193.62mg 11%
Potassium 203.28mg 6%
Total Carbs 43.32g 20%
Sugars 21.26g 116%
Dietary Fiber 1.68g 9%
Protein 5.65g 15%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 3%
Iron 0.8mg 6%
Calcium 74.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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