This moist cake can be served as an indulgent breakfast, afternoon snack, or dessert.

Blueberry Crumb Cake

all-purpose flour

light-brown sugar

salt

(1 stick) cold unsalted butter

unsalted butter, softened,

baking powder

baking soda

allspice

sugar

buttermilk

blueberries

Preheat oven to 350 degrees. Make 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.

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, beat the butter and granulated sugar with an electric mixer 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 flour. Fold blueberries into the batter; spoon into prepared pan.

Sprinkle cake evenly with streusel topping. Bake until golden brown and a tester comes out clean, 45 to 50 minutes. Let cool completely.

Many posters have said that the crumb topping sank or wasn't crumbly enough.  It's pretty difficult for me to use cold butter to make the topping because it takes a long time to incorporate it into the other ingredients.  I use semi-soft butter to make the topping and then put it in the fridge for a little while till it gets cold.  Then I stir it up to make it crumbly.  The reason the topping may not turn out like you want is because it's not cold enough before you bake it.

Good recipe since it calls for simple ingredients. I used cinnamon in place of allspice, fat free milk instead of buttermilk and it tasted great. I didnt think it was sweet enough- next time I'll add 1/4 cup more sugar for flavor.

I forgot to mention, you can substitute 2/3 c plain yogurt + 2 T milk ( I only buy whole, but you could use low-fat) for the buttermilk, which I never have on hand. This way you can make this all the time!

This recipe is a real keeper, a simple &amp; tasty cake, especially good for breakfast. The crumb topping is very prominent, so use the best butter you can buy, like Plugra. I have made it with mixed berries, and also with peaches &amp; blueberries in summer &amp; it's great. I've made it healthier by subbing 1/4 c WW flour for the AP flour in both the cake &amp; topping &amp; adding 3T oat bran or wheat germ to the topping &amp; it's terrific. I will make it again &amp; again.

Really good!  Subtle flavor.  Moist.  Yum.

This is delectable !!! Especially in the summer when the berries are super fresh and plentiful. I took some to work and my co workers devoured it

I just made this cake and it turned out fabulous, except for the streusel topping. It tastes really good, except when i was making it, I used softened butter, and that led to the streusel mix being pretty moist, not crumb like at all. So i think its best to use butter direct from the refrigirator if you want the real crumb like taste.! :)

this was yummy but the topping fell on me too and I followed the recipe to the letter

I just made these and they were very yummy!  Not as sweet as I thought, so I liked it even more :)

We thought this cake was delicious.  I added some vanilla to the batter as I think that always "rounds out" a nice buttery cake.  My berries sank to the bottom of the cake too, so to prevent the cake from "getting icky" I stored it in the fridge.  My batter was not stiff either - just like a regular cake or quick bread batter.

I used the lemon juice method with milk for all the years I have been baking.  Works just fine.
This recipe was good the first day and even the 2nd day.  But did get sort of soggy by 3rd day.  There are only two of us and bakery lasts a few days.

This was good - but more like a cremb cake or coffee cake than bars - It was more cakelike in appearance than appears in the picture.

As delicious as this was out of the oven, the next day--not so much.  The bottom half got pretty soggy from the blueberries.  Make this cake when you plan to eat it all on baking day.

This is a delicious coffee cake.  Easy to make.  I would not describe the batter as "very stiff".  It is wet and heavy but not stiff like cookie dough.

Also look for powdered buttermilk next to sweetened condensed milk and evaporated milk.  I always keep it on hand in my refrigerator.  Measure out the powder with your dry ingredients and then add water when the recipe calls for the buttermilk.

Where in this recipe does it call for "powdered buttermilk"?  I don't see powdered buttermilk anywhere.  The recipe calls for 2/3 cup of well shaken buttermilk.

In our stores the powdered buttermilk in on the baking aisle.  All our grocery stores carry it ('couse I'm from the South!), so surely one of your stores will have it.

I think I asked before and didn't get an answer.  Where do you find powdered buttermilk?  I s it in the powdered milk section?  If that's the case our store doesn't carry it.  And no, I did ask as there are so few people around and didn't think to go to service desk.

Was anybodies batter stiff?  II added another 1/4 c of flour.  I will let you know how it tastes.  I use powdered buttermilk.  It is easy to keep on hand.  I have used it for years in my Irish Soda Bread.

I do know that you can add vinager to milk to sour and use that instead of buttermilk. It works great.

Does anyone know if you can substitute sour cream for buttermilk?

I just made this today, as I had alot of blueberries on hand, and since I didn't have buttermilk I substituted non-fat lemon yogurt (6oz carton) plus a couple of tablespoons of cream....it was yummy and had such a delicate crumb!  I think the crumb topping would benefit from either nuts or oatmeal to give it more texture, but it was good as is, too.  It didn't sink, but I did chill it while I was making the batter so that may be the secret.

I made these bars and they were so delicious!  However, my crumb topping sank.  Any ideas to prevent this from happening? I would truly appreciate it!

If you use raspberries or black berries, their skin is not as tough as blueberries which means a little more liquid and possibly not keeping their shape-but it will taste good anyway.

For buttermilk for those of us who are lactose intolerant: rice or soy milk   1 tbls  or less, of lemon juice works perfectly.  (depends on how much milk you're using.  Start with a tsp and see what it tastes like.  You just want that 'tangy' flavor.  Can do without it also.

Frozen might not work well due to the moisture content.

I usually use apple cider vinegar and regular milk in place of buttermilk and it my crumb cake turns out great.

This sounds delicious, just wondering if anyone had tried this with other berries ( strawberries, raspberries?) or any other fresh fruit like peaches?

Can I use frozen blueberries in this recipe?

So does this come out like a cake or more like a bar cookie but soft? 
I also keep the Powdered Buttermilk on my pantry shelf for uses when I do not have the real Buttermilk. I use soured milk all the time as a substitute for buttermilk in recipes with great results. Other fruits sometimes may need more added sweetness to offset their tartness. If the berries are sweet to start with then a berry change should be fine.

For buttermilk, I keep a can of powdered buttermilk in my fridge.  You just use the powder and some water to replace buttermilk called for in baked goods - the can gives you a chart to convert the amount of  buttermilk the recipe calls for into the amount of powder and water to use.  You can find it in the baking aisle of most stores.  Soured milk works too, I just find the powdered buttermilk very convenient.

For the question about buttermilk, you can substitute with soured milk. You warm regular milk, and add either 1 1/2 Tbsp. fresh lemon juice or 1 1/3 Tbsp. apple cider vinegar per cup of milk.  For best results, allow it to set up slightly. You can find many other suggestions for how to prepare sour milk on the internet. You can google buttermilk replacement and you will get many, many choices. Hope this helps!

Hi, to your questions, I use different kinds of berries all the time in recipes - depending on what I have on hand

i wonder if you can add blackberries or raspberries instead of blueberries.  has anyone done this?  would love a response from anyone, i would like to make this for a family reunion next weekend.  thanks,   car2006

can you use anything in place of the buttermilk.  I don't want to go to the store for "more"ingredients.
Thanks

I've made these many times since their first appearance in Everyday Food. It's a handy recipe for picnics and summer parties. They are consistently delicious.

This recipe came out very well. Crumb topping was delicious. I forgot to coat berries in flour so they sank to the bottom. It was still tasty.

blueberry crumb cake

Prep Time: 20 minutes

Total: 1 hours, 10 minutes

Author : Martha Stewart

Ingredients

Instructions

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