Blueberry Crumb Cake
Serves 6-8
½ cup butter, room temperature
zest from 1 large lemon
1 cup sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk (or 1/2 cup milk and 1/2 tablespoon of lemon juice)
Crumb topping:
1/4 cup flour
1/4 cup sugar
2 tablespoons butter
Combine all crumb ingredients with a fork or with your fingers, until you get a nice crumb (some fine, some up to pea sized). You may also add a little cinnamon if you'd like.
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 1 cup of sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour.
3. Add the flour, baking powder, and salt to the butter mixture, and start mixing, slowly adding the buttermilk. Gently fold in the blueberries.
4. Grease a 9-inch round pan with non-stick spray. Spread batter into pan. Combine crumb mixture and sprinkle evenly over batter. Bake for 50 minutes, or until the center bounces back when pressed lightly with your finger, or a toothpick comes out clean. Let cool at least 10 minutes before serving.
