There’s always an apple pie for dessert when my cousin Leslie comes for the weekend. She loves it. I love it. Her husband Neil sometimes eats a slice. My husband Ed never eats pie, so it’s basically just Leslie and me and we usually polish off an entire pie over the weekend (I serve it for breakfast and dinner because, why not?)
But Neil really prefers something made with blueberries and that has a crispy or crumbly top. So I often bake crisps and cobblers for him.
This past weekend though, I made this Blueberry Crumb Cake. Everyone loved it so much that lots of it got eaten and Leslie and I didn’t even finish our pie!
Blueberry Crumb Cake
2/3 cup sugar
1/2 cup flour
1 cup finely chopped nuts
1 teaspoon cinnamon
4 tablespoons cold butter, cut into chunks
Preheat the oven to 350 degrees. Lightly grease a 9”x13” cake pan. To make the Crumb layer, place the sugar, flour, nuts, cinnamon and butter in a food processor and pulse until the mixture looks like coarse meal. You can also do this by hand, by mixing the dry ingredients and working in the butter with your fingers or a pastry blender.
1/2 cup butter, melted and cooled
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon freshly grated lemon peel
2 large eggs
1 cup milk
2 cups blueberries
To make the cake, melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda, salt and lemon peel in the bowl of an electric mixer. In another bowl, combine the eggs, milk and melted butter. Pour the liquid ingredients into the dry ones and stir only to combine: do not overbeat. Spoon the batter into the prepared cake pan. Top with the berries and press them down into the batter gently. Cover with the streusel. Bake for about 40-45 minutes or until a cake tester inserted into the center comes out clean. Makes 12-16 servings