Classic crumb cake gets a burst of flavor with lemon and blueberry. Perfect for a brunch get-together!
Brunch is my favorite meal. When else is it socially acceptable to eat breakfast food with a cocktail late in the morning? Pass the mimosas!
On top of that, brunch often consists of at least a few sweet breads and pastries. I almost always order the pancakes, French toast, croissant, or scones. My fiancé always teases me, however, he’s just as predictable with his order of Eggs Benedict.
Crumb cake is another popular breakfast or brunch option. Some consider it the same as coffee cake, though others claim they are different.
Classic crumb cake has a base of buttery cake topped with cinnamon sugar crumbs. This crumb cake gets additional flavor from lemon zest and juicy blueberries. The fresh flavor will brighten up any meal.
The cake itself comes together just like any other: cream together the butter and sugar, then add eggs. Sour cream keeps the cake moist. Then mix in the dry ingredients.
Tossing the blueberries with flour keeps the berries from all falling to the bottom of the cake. Stir the blueberries in gently with a folding motion to avoid squashing them. To fold, slice the spatula through the middle of the batter, then scoop from the bottom as you turn the spatula 180 degrees. Rotate the bowl a quarter turn, and repeat, until the blueberries are evenly distributed through the batter.
Wait until just before serving to dust the surface with confectioners sugar. Otherwise, the sugar will absorb into the crumb topping. It won’t hurt the cake, but the presentation won’t be as pretty.
If you like, you can skip the confectioners sugar, and make a simple icing with 1 cup of sifted confectioners sugar with lemon juice. Start with a tablespoon of juice, then add more as needed to achieved the desired consistency.
Adapted from King Arthur Flour
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