I don’t crave sweet things very often, but I’m a firm believer that my morning cup of coffee is made better by pairing it with muffins, biscotti, coffee cake, and the like. As I drank my coffee on a recent rainy morning I daydreamt about a baking project that didn’t require a trip to the store, and luckily I had almost all of the ingredients to make Smitten Kitchen’s Blueberry Crumb Cake . I adapted the recipe based on what I already had in my kitchen and it was so delicious!
I swapped out all-purpose flour for whole wheat flour, (except for the topping – I used the last few tablespoons of all-purpose flour in my pantry for the topping mixture), and I used unsweetened vanilla almond milk in lieu of regular milk. This blueberry crumb cake is going to be a staple in my kitchen and it should in yours, too. Loaded with juicy blueberries, lemon zest, and vanilla, all baked to perfection with a crumbly streusel topping … you might want to double the recipe – trust me, it’ll go quickly!
5 Tablespoons all-purpose flour
1/2 Cup granulated sugar
1 Teaspoon ground cinnamon
4 Tablespoons unsalted butter (cold is fine)
Pinch of salt
1 1/2 Cups whole wheat flour (Smitten Kitchen calls for 1 3/4 cups all-purpose flour)
2 Teaspoons baking powder
1/2 Teaspoon salt
4 Tablespoons unsalted butter, softened
3/4 Cup granulated sugar
Zest of 1 lemon (I used a microplane grater/zester)
1 large egg
1 Teaspoon vanilla extract
2 2/3 Cups blueberries – I used thawed/drained frozen blueberries. Fresh blueberries in season would be ideal but frozen blueberries worked out great.
1/2 Cup unsweetened vanilla almond milk (Smitten Kitchen calls for milk)
Heat oven to 375°F. Butter a 9-inch round springform baking pan with at least 2″ sides and dust it lightly with flour; line it with a round of parchment paper. Two important side notes: I used a springform pan which I would highly recommend for this! Another side note: greasing/buttering your pan helps get the cake out, but lining your pan with parchment paper really gets the job done. To prepare: I place my pan on top of a sheet of parchment paper, trace around the pan, and cut the paper to fit inside. I like to cut out a few at a time so I have them on hand for my next cake project.
Mix flour, sugar, cinnamon and salt together. Next, add butter in little by little until the mixture is crumbly. I used a fork to add in/break up the pieces of butter.
Mix flour, baking powder, and salt together in a bowl. In another bowl – beat sugar, butter, and lemon zest together until fluffy. Add egg and vanilla extract and beat until combined. On a low speed, mix in 1/3 of the dry mixture with a splash of almond milk until combined, and repeat until you’ve added all of dry mixture and almond milk. Fold blueberries into mixture until evenly distributed.
Scoop your cake mixture into your prepared pan and smooth it out. Distribute crumbly streusel topping evenly across top. Bake for about 40 minutes, or until a toothpick or fork inserted in the center of the cake comes out clean. Let cake cool for 20 minutes. Run a knife around the edge of the cake, and unfasten the latch on the side of the springform pan to ease it off. Transfer cake to cutting board and serve – I transferred the cake by carefully lifting it from the bottom of the pan with spatulas onto cutting a board, removing parchment paper. I sliced the cake like a grid into bars, but you could also cut into big wedges. Serve cake by itself or with a cup of coffee. Bon appetit!