Blueberry Crumb Cake

The trick with fresh blueberries in any cake is the flour dust. Tossing the berries in a teaspoon or two of flour before folding them in keeps them suspended through the batter instead of sinking into a purple stripe at the bottom.

A proper crumb cake needs a generous topping. This one uses sugar and flour with butter cut in until you get pebbly, sandy crumbs that crisp up over the cake as it bakes. A pinch of cinnamon ties the streusel to the berries underneath.

Cream the butter and sugar fully before adding the egg and milk. Soft butter and room-temp milk keep the batter from seizing or breaking. Mix the dry ingredients in just until combined; overmixing toughens the crumb.

A 375°F (190°C) oven for forty to forty-five minutes gets you a deep golden top, melted blueberry pockets, and a tender crumb cake interior.

Pro Tips

• Use frozen blueberries straight from the bag if fresh aren’t great (no thawing); they release less liquid and won’t tint the batter purple
• Cut the butter for the topping cold from the fridge to keep the streusel crumbly instead of pasty
• Test for doneness at 40 minutes; juicy berries can keep the tester wet even when the cake is set, so trust the springback on top of the cake
• Cool for 20 minutes in the pan before lifting so the cake firms up enough to slice cleanly

Variations

• Swap blueberries for blackberries, raspberries, or chopped fresh peaches
• Add a teaspoon of lemon zest to the batter for a brighter, more summery flavor
• Drizzle the cooled cake with a thin powdered-sugar glaze for a more dessert-leaning finish