Blueberry Crumb Cake (photos)

Blueberry Lemon Crumbcake

This is get rid of old Blueberrys time of the year at our house. It looks like the bushes will yield an abundant harvest, so we need to get rid of the 2014 crop.



Here is a good way to do that

Blueberry Lemon Crumbcake



You will need:

2 cups all purpose flour
1 1/2 tsp baking powder
a pinch (maybe 1/8 tsp) of Baking Soda
1/2 tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries – frozen is fine
2 tsp lemon zest
1/2 cup plain greek yogurt

Directions

Preheat the oven to 350 degrees for a shiny pan, or 325 if using a dark pan.

Butter the pan and dust with sugar – this gives a sweet crunchy crust to the finished cake.



The lemon flavor in this cake comes from lemon zest. I use a micro-plane for removing mine, being very careful to avoid the white membrane, which will make the cake bitter.




Mix the AP flour, baking powder, baking soda and salt. Add the blueberries and lemon zest and gently mix to coat the berries. Be careful to not damage the berries as this will turn the cake purple



Cream the butter and sugar. Add the eggs, one at a time, beating the first egg well before adding the second egg.



Add the yogurt and mix well.



Add the dry ingredients with a spatula to gently mix. I do not fully mix the batter because I like the way the cake crumb comes out if the batter is about 90% incorporated. Regardless, be very careful to avoid crushing the blueberries. As you can see, this batter is very thick.




Transfer the batter into the loaf pan and bake for 70 minutes. Check at 60 minutes in case your oven is hotter at 350 degrees than mine is. The cake should be nicely browned and “thump hollow” when done. If you check your cake with a toothpick inserted into the cake, it should come out clean when the cake is done.




Cool the cake on a rack for 10-15 minutes. Slide a knife around the pan to losen the cake before turning it out onto a plate.




Finished!



Hopefully you have made a pot of coffee. I like to add a little melted butter while my slice is still hot. The wife added some whipped cream to her slice.





This is a nice use for your “must get rid of” blueberries. Fortunately, we have another five or six packages still in the freezer to get us through the week or two before the new crop starts coming in.

I guess I need to pull out the bird netting to keep them from helping me harvest the ripe berries.



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