Blueberry Crumb Cake

Name: Blueberry Crumb Cake
Yield: Makes one 18-by-12-inch coffee cake; serves 16
Ingredients: 1 large egg plus 2 egg yolks; ¾ cup sour cream; Grated zest of 1 large orange; 4 cups unbleached all-purpose flour; ¼ cup water; 1 large egg plus 2 egg yolks; 1 tablespoon plus ½ teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast; 1 tablespoon plus ½ teaspoon SAF yeast or 1 tablespoon plus 1 teaspoon bread machine yeast; 1½ teaspoons salt; ¼ cup sugar; ⅔ cup sugar; 1 tablespoon ground cinnamon or apple pie spice; ¾ cup (1½ sticks) unsalted butter, cut into pieces; 1⅓ cups unbleached all-purpose flour; 1½ teaspoons vanilla extract or 2½ teaspoons vanilla powder; ½ cup (1 stick) plus 3 tablespoons unsalted butter, chilled and cut into pieces; 1 tablespoon ground cinnamon or apple pie spice; 1½ teaspoons vanilla extract or 2½ teaspoons vanilla powder; ½ cup confectioners’sugar, for dusting; ½ cup confectioners’sugar, for dusting; 3 cups fresh blueberries, rinsed and picked over, or frozen unsweetened blueberries, unthawed; 3 cups fresh blueberries, rinsed and picked over, or frozen unsweetened blueberries, unthawed

Preparation info

Makes one 18-by-12 inch coffee cake; serves
16

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

I first became acquainted with food writer Richard Sax when he critiqued one of my cookbooks for Chocolatier magazine, and during the last decade of his life, we corresponded regularly. His book Classic Home Desserts (Chapters, 1994) is a must-have for any serious dessert lover. This exceptionally rich crumb cake is a recipe of Richard’s that originated at the Rock Hill Bakehouse. Author Michael McLaughlin borrowed it and added a layer of blueberries under the crumb top. Now I

Ingredients

Cake
Vegetarian

Ingredients

Method