Just had to make Blueberry Crumb Cake.... recipe from a friend!!


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Best Blueberry Buckle

streusel topping:
1/2 cup all-purpose flour
1/2 cup light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 pinch table salt
4 tablespoons unsalted butter, cut into 8 pieces,; softened but still
cool
cake:
1 1/2 cups unbleached all-purpose flour (7 1/2; ounces)
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter; softened
2/3 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature
4 cups fresh blueberries

For the streusel: In standing mixer fitted with flat beater, combine
flour,
sugars, cinnamon, and salt on low speed until well combined and no
large
brown sugar lumps remain, about 45 seconds. Add butter and mix on low
until
mixture resembles wet sand and no large butter pieces remain, about 2
1/2
minutes. Transfer streusel to small bowl and set aside

For the cake: Adjust oven rack to lower-middle position; heat oven to
350
degrees. Spray 9-inch round cake pan(I used a shallow rectangle white
dish
and it cut neat squares) with 2-inch sides with nonstick cooking
spray.

Whisk flour and baking powder in small bowl to combine; set aside. In
standing mixer fitted with flat beater, cream butter, sugar, salt, and
lemon zest at medium-high speed until light and fluffy, about 3
minutes;
using rubber spatula, scrape down bowl. Beat in vanilla until
combined,
about 30 seconds.

With mixer running at medium speed, add eggs one at a time; beat until
partially incorporated, then scrape down bowl and continue to beat
until
fully incorporated (mixture will appear broken). With mixer running on
low
speed, gradually add flour mixture; beat until flour is almost fully
incorporated, about 20 seconds.

Disengage bowl from mixer; stir batter with rubber spatula, scraping
bottom
and sides of bowl, until no flour pockets remain and batter is
homogenous;
batter will be very heavy and thick. Using rubber spatula, gently fold
in
blueberries until evenly distributed. Transfer batter to prepared pan;
with
rubber spatula, using a pushing motion, spread batter evenly to pan
edges
and smooth surface. Sprinkle streusel evenly over batter.

Bake until deep golden brown and toothpick or wooden skewer inserted
into
center of cake comes out clean, about 55 minutes. Cool on wire rack 15
to
20 minutes (cake will fall slightly as it cools). Cool until just warm
or
to room temperature, at least 1 hour. Cut into wedges and serve.

Yield: 8 servings


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