Blueberry Crumb Cake

I clipped this recipe from a Gourmet magazine at least twenty years ago and our family and friends have been enjoying  Blueberry Crumb Cake every summer since. The funny thing about it is: The woman who sent the recipe to Gourmet said “I clipped this recipe out of a newspaper fifteen years ago and have been making it ever since!” Between the two of us that’s over thirty-five years!!! I guess that makes this recipe an antique or a relic or a fossil – no, that sounds bad…….. well, whatever you want to call it, I call it a perfect summer delight for breakfast,  a mid-morning snack, or if you’re living in England, to enjoy while sipping a “spot” of tea during late afternoons in “the garden”!

I have adapted the recipe a bit over the years; I make it in a tart pan for a prettier presentation rather than a square cake pan as the original recipe called for. I tweaked the crumb topping and sometimes I add macadamia nuts or pecans and a drizzle of icing. Give this wonderful recipe a try. Who knows, maybe you’ll be writing a blog fifteen years from now saying “I got this recipe fifteen years ago and I’ve been making it every summer………..” Enjoy!
Blueberry Crumb Cake
2 cups all purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 stick butter
¾ cup sugar
1 large egg
½ cup milk
1 pint blueberries
¾ cup sugar
1 cup all purpose flour
1 stick butter, melted
1 teaspoon cinnamon
1. Preheat oven to 375˚. Grease a 10 inch tart pan with a removable bottom or a 9 inch square baking pan, dust with flour, knocking out excess (or spray with baking spray).
2. Combine flour, baking powder and salt, set aside. With electric mixer cream butter and sugar until light and fluffy, then beat in egg and milk. Add flour mixture in batches, beating until just combined. Gently fold in blueberries.
3. For topping, combine all ingredients and mix with a fork until large clumps form. Sprinkle topping evenly over cake batter with your hand, trying to keep dough in fairly large clumps.
4. Bake in middle of oven for 35-45 minutes, or until tester comes out clean. Check after 20 minutes and cover with foil if top is getting too brown. (I usually cover for the last 20 minutes.)
Adapted from Gourmet Magazine

11 thoughts on “Blueberry Crumb Cake”

  • Wow, this looks incredible Chris – and, I must say, your staging is pretty impressive too! The lovely mint framing the flower… you never cease to amaze!

  • I made the cake today and I have single handedly eaten 1/4 of the cake! OMG amazing!! p.s. I love the new picture.

  • So sorry about this Jane! It will be fun to see your version of this! I do love local strawberries but I bet your fingers are red right now and that you’ll have strawberry dreams tonight! 🙂

  • I am not sure if my comment took, so I am commenting again. Anyway, I don’t care how old the recipe is I think it looks delicious! I like old recipes because old recipes don’t seem to skimp on ingredients as the newer ones do. I also think the scallops look fabulous. I will have the scallops and the crumb cake for dessert!
    Thank you for visiting my blog. I appreciate the kind comments. Blessings for a beautiful tomorrow, Catherine xo

  • My I don’t care how old the recipe it looks delicious! Anyway, I feel the older the recipe the better the taste, since people didn’t skimp of ingredients as is done now. I think the scallops look sooooo tempting too! I can have the scallops and the crumb cake for dessert! Thank you for your visit to my blog and for leaving a kind comment. I do appreciate it very much. Blessings for a beautiful tomorrow. Catherine xoxo

  • Chris…how can you do this to me…don’t you know I am trying to eliminate white sugar!!! I think I will clip this recipe (copy & paste) and do some tweaking. The fresh blueberry farm near here will be open soon! I got 25 qts. of fresh strawberries to freeze today!

  • That really is a beautiful looking Blueberry cake – I could definitely go for a piece of that with a cup of tea – lovely and very pretty photos.
    Mary – I’m going to go back to your site and sign up to follow you!

Leave a Reply

Your email address will not be published. Required fields are marked *