Blueberry Crumb Cake
"True blue. [Photograph: María del Mar Sacasa] This moist blueberry cake has a buttery crumb topping. You can use fresh or frozen blueberries, making it a perfect choice for breakfast year-round. About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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For the Crumb Topping:
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2 tablespoons granulated sugar
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2 tablespoons packed light brown sugar
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2 teaspoons finely grated zest from 1 lemon
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3/4 cup all-purpose flour
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1/8 teaspoon salt
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3/4 cup dried blueberries
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5 tablespoons unsalted butter, melted
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For the Cake:
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Baking spray
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1 1/2 cups (about 7 1/2 ounces) all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup milk, at room temperature
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2 teaspoons pure vanilla extract
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1 stick (4 ounces) unsalted butter, at room temperature
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1 cup (about 7 ounces) granulated sugar
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2 large eggs, at room temperature
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1 1/4 cup fresh or frozen blueberries
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