Blueberry Crumb Cake

Ingredients

• ½ cup butter (melted and cooled)**
• ½ cup brown sugar (lightly packed)
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• 1 pinch salt**
• 1⅓ cup all purpose flour
• ⅓ cup ground nuts (walnuts, cashews or almonds)
• 1⅓ cup +2 tablespoons pastry flour* (divided) ((181 grams total, if you double the recipe double this amount))
• ½ cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 pinch salt**
• ½ cup butter softened**
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• ¾ cup milk (2% or whole milk - room temperature)
• 1 teaspoon lemon zest
• 1½ cups blueberries (fresh or unthawed frozen)

Steps

1. 1

   Pre-heat oven to 350F (180C). Grease and flour an 8 inch round or square cake pan.

2. 2

   In a medium bowl mix together the butter, sugars, cinnamon and salt. Add the flour and nuts, combine for form a crumbly dough. Set aside.

3. 3

   In a large bowl whisk together 1 ⅓ cups of flour, sugar, baking powder, baking soda and salt. Beat in the butter until a very fine crumb forms, add the egg, egg yolk, milk and zest and beat until smooth.

4. 4

   Toss the blueberries with 2 tablespoons of flour, then fold into the batter.

5. 5

   Transfer the batter to the prepared cake pan and spread evenly, then add the topping over the top of the batter. Bake for approximately 35-45 minutes or until a toothpick comes out with a few crumbs attached. Let cool in the pan 15 minutes, then remove to a wire rack to cool completely. Serve with a scoop of vanilla ice cream if desired. Enjoy!