Gregs Blueberry Crumble Cake Recipe

Name: Gregs Blueberry Crumble Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (3/4 stick) unsalted butter, preferably cultured, melted, plus more for the pan; 1/3 cup buttermilk, at room temperature; 1 large egg, at room temperature; 1 large egg yolk, at room temperature; 1/3 vanilla bean, split lengthwise and seeds scraped, pod reserved for another use; 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon kosher salt; 1 pint blueberries; 1/2 cup all-purpose flour; 3 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 3 tablespoons unsalted butter, preferably cultured, cut up and chilled; 1 tablespoon raw sugar; 1 teaspoon Maldon salt or other flaky sea salt

Servings: persons

6 tablespoons (3/4 stick) unsalted butter, preferably cultured, melted, plus more for the pan
1/3 cup buttermilk, at room temperature
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/3 vanilla bean, split lengthwise and seeds scraped, pod reserved for another use
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 pint blueberries
1/2 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 tablespoons unsalted butter, preferably cultured, cut up and chilled
1 tablespoon raw sugar
1 teaspoon Maldon salt or other flaky sea salt

1
To make the cake, preheat the oven to 375F.
2
Butter a 9 x 5-inch nonstick loaf pan.
3
In a medium bowl, whisk together the buttermilk, egg, yolk, and vanilla seeds until well blended.
4
Continue whisking while drizzling in the butter.
5
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
6
Add the buttermilk mixture and whisk until just blended.
7
Use a rubber spatula to fold in the blueberries.
8
Transfer to the prepared pan, smoothing the top.
9
To make the topping, whisk together the flour, granulated sugar, cinnamon, and allspice in a medium bowl.
10
Rub in the butter using your fingers until the mixture is crumbly with a few pea-sized pieces remaining.
11
Sprinkle evenly over the cake batter.
12
Sprinkle the raw sugar and Maldon salt evenly over the topping.
13
Bake until deep golden brown and a tester inserted in the center of the cake comes out clean, about 1 hour.
14
Let cool completely in the pan on a wire rack.
15
Unmold and cut into slices to serve.

898

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) unsalted butter, preferably cultured, melted, plus more for the pan, 1/3 cup buttermilk, at room temperature, 1 large egg, at room temperature, 1 large egg yolk, at room temperature, and more.

Yes, Gregs Blueberry Crumble Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gregs Blueberry Crumble Cake

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