- 5 tablespoons unsalted butter, at room temperature
- 1/4 cup sugar
- 1/3 cup (packed) light brown sugar (I used 1/4 cup dark brown sugar)
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed)
- 2 cups plus 2 teaspoons all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 2/3 cup sugar
- Grated zest of 1/2 lemon or 1/4 orange (I used slightly more)
- 3/4 stick (6 tablespoons) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk (I didn’t have any so I made my own by combining 1/2 cup of milk with just under 1 tablespoon of fresh lemon juice and letting it sit for a few minutes)
The Housewife says
That slice of cake looks so good, especially that crumb topping! Sigh… 🙂
Liren says
With all the cycling you’re doing, I say you deserve to eat the whole cake!! If it makes you feel better, I know I would 🙂 What fun rides you have coming up! And this cake is a stunner – I haven’t found a blueberry crumb cake recipe that has knocked my socks off yet – I’ll have to give this one a try!
lemonsandanchovies says
Liren, I’m just glad that I have my husband to help me eat it. 🙂
Cherine says
This cake looks so good!!
Sharlene (Wheels and Lollipops) says
Looks yummy ! I just got Dorie Greenspan ‘s book in the mail !!
Will try this soon, thanks for giving the heads up that its not overly sweet/
lemonsandanchovies says
Hi Sharlene, I’m sure you’ll love the book like I do–it hasn’t disappointed me yet. Each success just encourages me to try the next recipe.
Jennifer says
Looks great! (too bad I don’t like blueberries…I know! I’m a freak of nature :P)
Hey, Jenna over a Eat, Live, Run lives in Healdsburg and is taking part in a cycling event soon…the Echelon Gran Fondo. Anyway, just thought you might be interested in checking out a fellow blogger who’s near you 🙂 And I’m making a dish for the presto pasta night tonight 🙂
lemonsandanchovies says
Jennifer, thanks for referring me to Jenna’s site–I’ve already posted a comment. I can’t wait to see what you’ll be posting for PPN! 🙂
Julia says
I’ve ben wanting to make a crumb cake lately… This looks super good so I will have to give it a whirl.
C and C Dish says
This looks wonderfully delicious, I really enjoy a delicious crumb cake!
Lawyer Loves Lunch says
I heart blueberries… and cake. Guess I have to make this one 😉
SASY says
Oh, my, that’s a gorgeous piece of cake. I feel very good just thinking about all the antioxidant benefits of the blueberries. 🙂
Carole
Holly says
I love this cake and haven’t even tried it yet! Blueberries are on sale this week-Yay! So, I will make it Saturday morning, thanks for the inspiration.
lemonsandanchovies says
Thanks, Holly! All I did was follow Dorie Greenspan’s instructions and it worked like a charm.
sensiblecooking says
Yummy cake. The topping looks irresistible. But I will defiantly need some serious cycling after the cake, as I won’t be happy with only one slice.