I spent many summers in the Berkshire Mountains with friends who had blueberry bushes on their property. While we had to fight the birds for the berries, we still had so many that I had to become proficient in blueberry baked goods. This crumb cake made many appearances as a breakfast coffee cake or afternoon treat. Like all good crumb cakes, the balance of crumb to cake is almost equal. For easy removal of the cake from the pan, bake it in a springform pan.
1Position a rack in the center of the oven and preheat the oven to 350°F. Butter a 9-inch springform pan, dust with flour, and tap out the excess flour.
2To make the cake, sift the flour, baking powder, and salt together. Beat the butter and sugar in a medium bowl with an electric mixer on high speed until the mixture is pale and gritty, about 2 minutes. Beat in the egg. Starting with the flour, alternate three equal additions of the flour with two equal additions of the milk, beating after each addition until the batter is smooth, and scraping down the sides of the bowl with a rubber spatula. Fold in the blueberries. Spread in the pan.
3To make the topping, use your fingers to work the flour, butter, granulated sugar, and cinnamon into large crumbs. Scatter the crumbs evenly over the batter.
4Bake until a wooden toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool on a wire cake rack for 10 minutes. Remove the sides of the pan, then cool completely. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.)
5Sift confectioners’ sugar over the cake. Using a serrated knife, cut into wedges and serve.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.