Ingredients
For the crumble:
- 1 1/4 cups flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 pinches of grated nutmeg
- 1 stick unsalted butter, chilled and cubed
For the cake:
- 3 cups, plus 2 tablespoons whole-wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 1/4 cups sugar
- 1 egg plus 2 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups blueberries, frozen or fresh
Preparation
Preheat oven to 350 degrees. Apply non-stick spray to the bottom and sides of a 9×9 rectangular pan. To make the crumble: Whisk flour, light brown sugar, salt, cinnamon and nutmeg in a small bowl. Using a pastry cutter, add the cubed butter and continue to work crumble until dough comes together and resembles a crumb topping (this can take up to 5 minutes). Set aside.
To make the cake: Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside. In a large bowl combine softened butter, and sugar and beat using electric mixer until fluffy. Add the egg, yolks and vanilla and continue to beat until incorporated. Add the flour, alternating with the buttermilk in 3 additions, ending with the flour mixture and beating until combined. Place blueberries in a small bowl and coat with remaining 2 tablespoons of flour. Gently fold into batter. Pour batter into prepared pan and generously sprinkle with crumb topping. Bake for 45 to 50 minutes, or until a knife can be inserted into the middle and it comes out clean.