Blueberry Crumb Cake - an easy anytime cake bursting with fresh blueberries and topped with a crunchy brown sugar crumb topping. This is a great cake to make for breakfast or brunch or serve it for dessert with ice cream on the side.
*You can also use all purpose flour, although pastry flour makes a more tender cake, to make homemade pastry flour for every cup of all purpose remove 2 tablespoons and replace with 2 tablespoons of corn starch, sift together to remove any lumps.
**If you use unsalted butter then replace a pinch of salt with ¼ teaspoon.
Pre-heat oven to 350F (180C). Grease and flour an 8 inch round or square cake pan.
FOR THE TOPPING
In a medium bowl mix together the butter, sugars, cinnamon and salt. Add the flour and nuts, combine for form a crumbly dough. Set aside.
In a large bowl whisk together 1 ⅓ cups of flour, sugar, baking powder, baking soda and salt. Beat in the butter until a very fine crumb forms, add the egg, egg yolk, milk and zest and beat until smooth.
Toss the blueberries with 2 tablespoons of flour, then fold into the batter.
Transfer the batter to the prepared cake pan and spread evenly, then add the topping over the top of the batter. Bake for approximately 35-45 minutes or until a toothpick comes out with a few crumbs attached. Let cool in the pan 15 minutes, then remove to a wire rack to cool completely. Serve with a scoop of vanilla ice cream if desired. Enjoy!
For room temperature ingredients remove from the fridge approximately 60 minutes before using, earlier if your house is cool.Once it's cooled to room temperature, cover the cake with plastic wrap and store it in the refrigerator. It can keep for up to a week. The cake can also be stored in an airtight container at room temperature for a couple of days. You can also freeze it for up to three months. Wrap well in plastic wrap or foil and place in a freezer safe bag or container.