Food & Cooking Recipes Breakfast & Brunch Recipes Blueberry Crumb Cake 3.6 (119) 30 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 16, 2019 Rate PRINT Share Close Prep Time: 20 mins Total Time: 1 hr 10 mins Servings: 9 This moist cake can be served as an indulgent breakfast, afternoon snack, or dessert. Ingredients For the Streusel Topping 1 cup all-purpose flour ½ cup packed light-brown sugar ¼ teaspoon salt ½ cup (1 stick) cold unsalted butter (cut into tablespoons) For the Cake 4 tablespoons unsalted butter, softened, plus more for pan 1 ½ cups all-purpose flour (spooned and leveled), plus more for pan and 1 teaspoon for blueberries 1 ½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon allspice ¾ cup sugar 1 large egg ⅔ cup buttermilk 1 ½ cups blueberries Directions Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill. Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with remaining teaspoon flour. Fold blueberries into the batter; spoon into prepared pan. Sprinkle cake evenly with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely. Cook's Notes Tossing the blueberries with a bit of flour keeps them from sinking during baking. When making streusel, squeeze the mixture into large crumbs so it forms a crisp topping as it bakes instead of melting into the batter. Originally appeared: Everyday Food, May 2004 Rate It PRINT