Lemon Blueberry Crumb Cake

• 份量: 9 servings
• 准备时间: 10 mins
• 总时间: 55 minutes

配料

For the crumb topping:

¾ cup 105g all-purpose flour

2 tablespoon 25g granulated sugar

3 tablespoon 45g packed light brown sugar

5 tablespoon 70g salted butter, melted (or add a pinch of salt)

For the cake batter:

6 tablespoon 84g unsalted butter, melted

½ cup 100g granulated sugar

¼ cup 55g packed light brown sugar

1 teaspoon 5ml pure vanilla extract

zest of one lemon

2 large eggs at room temperature

⅓ cup 80ml sour cream

1 ⅓ cups 190g all-purpose flour

1 ½ teaspoon baking powder

¼ teaspoon salt

⅓ cup 80ml milk

For the blueberries:

2 ½ cups 300g frozen wild blueberries

1 ½ tablespoon 14g all-purpose flour

1 ½ tablespoon 18g granulated sugar

a squeeze of lemon juice

步骤

). Make the crumb topping. Combine the flour, sugars and melted butter in a medium bowl and blend well so it forms clumps. Cover the bowl with a kitchen towel and set aside.

). Make the cake batter - mix butter with sugar. Melt the butter and then let it cool slightly. Mix the melted butter with both types of sugar, vanilla and lemon zest using a whisk until it looks creamy, pale and fluffy.

). Add eggs. Whisk in the eggs one at a time until the batter looks smooth and custardy. Mix in sour cream.

). Combine dry ingredients. Sift flour, baking powder salt into a separate bowl and whisk it to blend evenly.

). Add dry ingredients to wet ingredients. Add the dry ingredients to the butter/sugar/egg mixture and fold gently to combine the ingredients until they are mostly combined.

). Add milk. Pour in the milk and fold it in gently until the batter is homogeneous. Spread the batter into the prepared pan.

). Make the blueberry layer. Place blueberries in a bowl. Combine flour and sugar and sprinkle it over the berries, then toss them together so they are evenly coated. Spoon the berries evenly over the cake batter in the pan, then crumble the crumb mixture evenly over the berries in clumps.

). Bake. Place the pan in the oven and bake until the crumb topping is golden and the blueberry juices are bubbling and thick. Transfer to a wire rack and let the cake cool.

). Make the glaze. Combine icing sugar with reserved blueberry juices and lemon juice and drizzle over the slightly warm cake just before serving. Enjoy!

EXPERT BAKING TIPS FOR LEMON BLUEBERRY CRUMB CAKE

Use room temperature ingredients. Since this is a simple melt-and-mix method, it is important to have all ingredients at the same temperature (not cold!) in order to help them blend evenly together. Make sure the milk is at room temperature since you need to mix it in at the end.

Sift the dry ingredients. This is optional, but it will minimize the amount of mixing needed to combine the ingredients evenly so that you do not over-mix the batter. It will give you the best results for a finer texture crumb as well since the sieve will break up all the flour particles.

Do not over-mix the batter. It's ok if there are a few streaks of flour remaining when you fold in the dry ingredients since the last step is to fold in the milk which will continue to incorporate all of the ingredients.

Use salted butter for the crumb topping. Salted butter will add extra richness to the topping and it means you don't need to add salt. If you use unsalted butter, it's no problem - just add a pinch of salt.

Don't skip the lemon juice. A couple of teaspoons might not seem like a big deal, but blueberries really benefit from a bit of acid to enhance their flavor since they do not contain a lot of natural acidity.

Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving a 2-inch overhang at each side.

For the crumb topping, combine flour, both sugars and salt (if you’re using unsalted butter) in a medium bowl and whisk to blend evenly so that there are no lumps of brown sugar. Add melted butter to the dry ingredients and stir with a spoon until evenly combined, then toss with your fingertips to form large crumbs. Cover with a tea towel and set aside.

For the cake batter, combine melted butter, both sugars, vanilla and lemon zest in a medium mixing bowl and whisk until pale and fluffy-looking. Whisk in eggs one at a time until very light and creamy. Mix in sour cream. Sift flour, baking powder and salt into a small bowl and whisk to blend evenly. Add it to the wet mixture and fold it in by hand with a spatula until mostly incorporated. Pour in milk and fold it in until batter is evenly combined. Spread batter evenly into prepared pan.

For the blueberry layer, combine blueberries with flour, sugar and lemon juice in a medium bowl. Toss it all together until blueberries are evenly coated and scatter evenly over the batter. Then, scatter clumps of crumb topping evenly on top to cover the blueberries.

Bake for 40-50 minutes until the crumbs are lightly golden and the cake feels firm to the touch. A toothpick inserted into the center should comes out without any wet batter. Transfer to a wire rack and let cool for at least 30 minutes before serving.