Martha's Blueberry Crumb Cake

There is this cute little produce place downtown Tuscaloosa called Richard's Market and it has a small town quaint feel to it. I have been meaning to stop by there since I moved to T-town and then finally the other day I had a chance to. And I am glad I did, there are plants outfront to buy and inside has the produce all displayed in a way that makes you feel like you are getting the freshest and cheapest produce in town. While there I bought some avocados, grapes, nectarines and blueberries.

I told Thad that I felt like baking and he said you need to make something with those blueberries. So I went on-line and found a recipe of Martha's and gave it a try. It turned out so yum and had a great texture and those fresh blueberries were icing on the cake.

Blueberry Crumb Cake

For the streusel topping
1 cup all-purpose flour (spooned and leveled)
1/2 cup packed light-brown sugar
1/4 teaspoon salt
1/2 cup butter

For the cake
4 tablespoons unsalted butter, softened, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled) , plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
3/4 cup granulated sugar
1 large egg
2/3 cup low-fat buttermilk, well shaken
1 1/2 cups blueberries
Confectioners' sugar, for dusting

Start off by preheating oven to 350 degrees. First make the 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. (Note: Make sure the crumbs are big so they don't all melt into the cake while baking)

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 or Kitchen Aid, beat the butter and granulated sugar 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 of flour (Tip: Tossing the blueberries with a bit of flour keeps them from sinking during baking).


Fold blueberries into the batter; spoon into prepared pan.

Sprinkle cake with streusel topping. Bake until golden brown and a tester comes out clean, 40 to 50 minutes (It took mine 40 minutes to bake). Let cool completely. Dust with confectioners' sugar before cutting into squares.

There is nothing like fresh blueberries baked into a struesel crumble. A perfect dessert for a baby shower, bridal shower or garden party. Enjoy!

Adapted from Martha Stewart