Blueberry crumb cake

15 Aug

Blueberry crumb cake

This blueberry crumb cake is the first thing I’ve baked in the new oven. While I’m obviously very happy to have a new appliance, I was used to the old one’s idiosyncracies and adapted my cooking to accommodate them. It’s going to take while to suss out this new kid in town…

For example, the blueberry crumb cake was ready ten minutes earlier than I expected — and already overcooked on top (something that never happened in an oven that heated from the sides).

Otherwise, I was very happy with this cake. I found the recipe on the Smitten Kitchen website, and followed it pretty closely. The cake kept very well, and was even moister when we polished the rest off a couple of days later.

Blueberry crumb cake
(serves 8)


  • 5 Tb (40g) plain flour
  • 1/2 cup (100g) caster sugar
  • 1 tsp cinnamon
  • 1/4 cup (55g) unsalted butter
  • a pinch of salt


  • 2 cups (250g) plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (55g) unsalted butter, softened
  • 3/4 cup (150g) caster sugar
  • zest of a lemon
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup milk
  • 2 cups (about 400g) blueberries
  1. Preheat oven to 375°F. Butter and flour a 9″ cake tin (with at least 2″ sides), and line with baking parchment.
  2. For the topping, rub together the flour, sugar, cinnamon, salt and butter. (The mixture is wetter and less crumbly than strudel topping often is, but sticks beautifully to the surface of the cake once baked.)
  3. In a medium bowl, whisk together the flour, baking powder and salt.
  4. In a large bowl, beat together the butter, sugar and lemon zest.
  5. Add the egg and vanilla and beat until combined.
  6. Beat in a third of the dry ingredients, then a quarter cup of milk, repeat with the remaining dry ingredients and milk, finishing with dry ingredients.
  7. Fold the blueberries into the batter, then dollop it into the prepared cake tin. Scatter the topping over the surface. Bake for 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Cool the cake fully before removing from the pan.


One Response to “Blueberry crumb cake”

  1. Margo August 15, 2014 at 3:34 pm #

    I agree: new appliances are great, but they do have a learning curve. Sounds like you got off fairly lightly :-). I generally don’t like sweets for breakfast but this cake would make the cut.

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