Often reserved for breakfast, crumb is just as satisfying when served for dessert. Replace the blueberries with other berries or sliced apples or plums, if desired.
Recipe information
Yield
Serves 9
Ingredients
Streusel Topping
Preparation
Step 1
Preheat the oven to 350°F. Butter a 9-inch square baking pan; dust with flour, tapping out excess.
Step 2
In a medium bowl, whisk together the 1 1/2 cups flour, the baking powder, baking soda, salt, and allspice. In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the egg; beat until combined.
Step 3
Add the flour mixture and buttermilk in alternating batches, beginning and ending with the flour; beat until just combined (the batter will be very stiff).
Step 4
In a small bowl, toss the blueberries with the remaining teaspoon flour. Fold the berries into the batter; pour into the prepared pan. Sprinkle evenly with the streusel topping, covering the batter completely (do not press in). Bake until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely.
Streusel Topping
Step 5
In a medium bowl, mix the flour, sugar, and salt. Using your fingers, work in the butter until large, moist crumbs form. (Make sure the crumbs are large so they form a crisp topping as the cake bakes instead of melting into the batter.) Chill streusel until ready to use.
