Blueberry Crumb Cake
Prep time: 
Cook time: 
Total time: 
Порций: 12
Nice with morning coffee or after a casual meal.
Praline Crumb
  • ½ cup (100 g) packed light-brown sugar
  • ½ cup (70 g) all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ cup (55 g) unsalted butter, softened
  • ⅓ cup (35 g) finely chopped pecans or walnuts
  • ½ cup (1 stick, 113 g) unsalted butter, softened
  • ¾ cup (150 g) cane sugar
  • 2 large eggs
  • 2 cups (280 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup (180 ml) milk mixed with 2 tsp vanilla extract
  • 1¾ cups (245 g) frozen blueberries
Powdered Sugar, for dusting
  1. Preheat oven to 180°C/350°F
  2. Grease and flour 9-in. springform pan. Tap out excess flour.
For the Praline Crumb:
  1. In small bowl, combine brown sugar, flour and cinnamon.
  2. Add butter; using a rubber spatula or your fingers, mash in butter until well blended.
  3. With fork, stir in nuts.
For the Cake:
  1. In large bowl, with electric mixer on high speed, beat together butter and sugar until creamy, about 2 minutes.
  2. Beat in eggs, 1 at a time, until blended. Continue to beat 2 to 3 minutes, until light and fluffy.
  3. In small bowl mix flour, baking powder, and salt.
  4. With mixer on low speed alternately beat flour mixture (in fourths) and milk mixture (in thirds) into butter mixture until well blended.
  5. Spread two thirds of the batter in prepared pan; crumble ⅓ cup Praline Crumb evenly over batter. Scatter frozen blueberries evenly over top.
  6. Carefully spread remaining batter over berries (batter will just barely cover). Crumble remaining Praline Crumb over top.
  7. Bake 65 to 70 minutes, until a wooden pick inserted in center comes out clean.
  8. Cool cake completely in pan on wire rack.
  9. Remove sides and bottom of pan; place cake on platter. Dust top with powdered sugar.
Recipe by Мои кулинарные зарисовки at