New York Blueberry Crumb Cake
Serves 8-10
1/3 cup sugar (2 2/3 oz.)
1/3 cup dark brown sugar (2 2/3 oz..)3/4 t cinnamon
1/8 t salt
8 T (1 stick) unsalted butter, melted and still warm
1 ¾ cup cake flour (7 oz.)
Cake
1 ¼
cup cake flour (5 oz.)
1/2 cup sugar (3 ½ oz..)1/4 t baking soda
1/4 t salt
6 T unsalted butter, cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 t vanilla extract
1/3 cup buttermilk
1 ½ cup blueberries, frozen or fresh ok
Powdered sugar for dusting
Instructions
For the topping, Whisk sugars, cinnamon,
salt and butter in a medium bowl to combine. Add flour and stir until mixture
resembles a thick cohesive dough; set aside to cool, 10 minutes.
For the cake, heat oven to 325℉. Line bottom of a springform pan with parchment (you can also use an
8x8 baking dish). In the bowl of your mixer fitted with paddle attachment, mix
flour, sugar, baking soda, and salt on low speed to combine. Add butter one
piece at a time while mixer is running on low. Continue beating until mixture
resembles moist crumbs and no visible chunks of butter remain, about 1-2
minutes. Add egg, yolk, vanilla and buttermilk; beat on med-high until light
and fluffy about 1 minute. Be sure to scrape bottom and sides of bowl.
Transfer batter
to the prepared pan and spread into an even layer, top with blueberries. Break
up crumb topping into large, pea sized crumbs and spread evenly over batter.
Bake until crumbs are golden and toothpick inserted into the center comes out
clean, about 35 minutes. Cool completely
and dust with powdered sugar before serving.
Adapted from Cooks Illustrated
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