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Blueberry Crumb Cake

110 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
458
FAT
58%
CHOL
29%
SOD
30%
Uploaded by: Smitten Kitchen

Comments

This is the best coffee cake I've had anywhere.
Nikki Evans   •  21 Sep   •  Report
This was excellent! I didn't have a 9" cake pan that was at least 2" tall so used an 8" springform pan. Just needed longer cooking and turned out perfectly. Will definitely make again!
Christine Hall   •  3 Aug   •  Report
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Ingredients for 8 servings

5 tablespoons (40 grams) all-purpose flour

1/2 cup (100 grams) granulated sugar

1 teaspoon ground cinnamon

4 tablespoons (1/4 cup, 2 ounces or 55 grams) unsalted butter, cold is fine

Pinch of salt

2 cups minus 1 tablespoon (i.e. 1 3/4 cups + 3 tablespoons or 240 grams) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon table salt

4 tablespoons (1/4 cup, 2 ounces or 55 grams) unsalted butter, softened

3/4 cup (150 grams) granulated sugar

Zest of 1 lemon

1 large egg

1 teaspoon vanilla extract

1 pint (2 to 2 2/3 cups, 12 to 16 ounces, or 340 to 455 grams) fresh blueberries, clean and dry

1/2 cup milk, whole is ideal, any kind should work

1/2 cup (55 grams) walnuts, chopped medium fine (optional)

Confectioners’ sugar, for dusting (optional)

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