Blueberry Crumb Cake

Name: Blueberry Crumb Cake
Yield: Makes one 9 × 13 × 2-inch (23 × 33 × 5-cm) cake, about twenty-four 2-inch (5-cm) squares
Cuisine: United States
Ingredients: 3 large eggs; 2 teaspoons vanilla extract; 2½ cups all-purpose flour (spoon flour into dry-measure cup and level off); 16 tablespoons (2 sticks/8 ounces/225 grams) unsalted butter, softened; 12 tablespoons (1½ sticks) unsalted butter, melted; One 9 × 13 × 2-inch (23 × 33 × 5-cm) pan, buttered and lined fully (bottom and sides) with parchment or foil; 1½ cups sugar; ¼ cup milk or buttermilk; 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 teaspoon baking powder; 4 cups blueberries, picked over and patted dry; ⅓ cup firmly packed light brown sugar; ½ teaspoon ground cinnamon; ⅓ cup granulated sugar; ¼ teaspoon freshly grated nutmeg; 2 teaspoons baking powder; 3 egg yolks

Preparation info

Makes
one
squares

Difficulty
Easy

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

In New York City where I live, blueberry season is fairly long since we have blueberries from the South, then New Jersey, then finally from Maine and Michigan, consecutively throughout several months. I love this type of cake and blueberries are the perfect fruit for it—they melt to a jamlike consistency between the cake batter and crumb topping while the cake is baking.