Adapted from Rustic Fruit Desserts
The original recipe used cranberries but we used blueberries instead. We also substituted non-dairy sour cream for the real thing – the end result was a moist, yummy, blueberry filled crumb cake.
1 tablespoon unsalted butter, at room temperature for pan
1 cup Vanilla Crumbs (recipe below)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (4 ounces) butter
3/4 cups sugar*
Zest of 1 lemon
1 tablespoon pure vanilla extract
1/2 cup sour cream
2 cups blueberries, fresh or frozen**
Preheat the oven to 350 degrees. Butter a 9-inch square baking pan.
Prepare the Vanilla Crumb Topping.
Combine the flour, baking powder and salt in a bowl and mix well. Cream the butter, sugar and lemon zest on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla.
Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture. Scrap down the sides of the bowl occasionally. Fold in 1 cup of the blueberries.
Spread the mixture into the prepared pan. Distribute the remaining 1 cup of blueberries over the cake and sprinkle the crumb topping over the berries.
Bake for 45 to 50 minutes, or until lightly golden and firm on top.
Sprinkle with confectioners' sugar before serving.
Vanilla Crumb Topping
1/2 cup all-purpose flour
6 tablespoons of sugar
1/8 cup packed light brown sugar
Dash of salt
1/4 cup (2 ounces) cold unsalted butter, cut into 1/4-inch cubes
1/2 tablespoon pure vanilla extract
Combine the flour, sugars, salt and butter in the bowl of a food processor or a mixer. If using a food processor, pulse until the mixture is the texture of coarse crumbs. With a stand mixer, combine on low speed, also until the texture of the coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla.
Yield: Serves 8-12
Storage: Wrapped in plastic wrap, this cake will keep at room temperature for 2 to 3 days.
* For the cake, we used vanilla sugar in place of regular sugar.
** We used fresh, frozen blueberries – did not defrost them.
For parve version: substitute parve margarine for butter and parve sour cream for real sour cream.
Recipes: Desserts, Cake, Buckle, Blueberry, Dairy or Parve, Kosher