BLUEBERRY CRUMB CAKE
serves 8
Topping
5 T.
all-purpose flour
1/2 cup
granulated sugar
1 t.
cinnamon
4 T. unsalted
butter, cold
pinch of
salt
Cake
2 cups minus
1 T. all-purpose flour
2 t. baking
powder
1/2 t. salt
4 T. unsalted
butter, softened
3/4 c. sugar
zest of 1
lemon
1 large egg
1 t. vanilla
1 pint fresh
blueberries (2 to 2-2/3 cups), clean and dry
1/2 cup milk
(skim is fine; original recipe calls for whole)
1/2 c.
walnuts, chopped medium fine (optional)
Preheat oven
to 375F. Butter an 8" square
baking pan and dust lightly with flour.
Prepare
topping:
Mix the
flour, sugar, cinnamon, and salt, and then cut in the butter with a pastry
blender, fork, or your fingers until the mixture resembles coarse crumbs. Set aside.
Prepare
cake:
Sift into a medium bowl the
flour, baking powder, and salt.
In a large bowl, beat together
the softened butter, sugar, and zest until light and fluffy. Add egg and vanilla and beat until
combined.
Add the dry ingredients
alternately with the milk, starting and ending with 1/3 of the dry mixture. The batter will be quite stiff. Fold blueberries into the cake batter.
Spoon cake batter into prepared
pan and smooth so that it is flat.
If using walnuts, scatter them on top. Sprinkle with the prepared streusel.
Bake in 375 oven for 40 minutes,
or until a toothpick comes out batter-free. Cool in the pan on a cooling rack.
Cake keeps for 3 days at room
temperature if covered with plastic or foil.
