Blueberry Crumb Cake (A Czech Recipe)
Inspired by the fruit cakes at The Prague Cafe in Penticton, BC, this light and barely sweet cake with blueberries and a sprinkle of buttery crumb make this a favourite any time of the day. You can use it with any perfectly ripe fruit in season.
Equipment
- 1 1-inch high 13"x18" baking sheet
- parchment paper for lining the baking sheet
Ingredients
- 2 cups all purpose flour (unbleached)
- 1 cup white granulated sugar
- 1 packet Dr. Oetker Vanilla sugar (equivalent to 1-2 teaspoons of liquid vanilla extract)
- 250 grams unsalted butter (cut into cubes for easier crumbling)
- 1 cup milk (whole, 2% or 1% depending on your preference
- 2 large eggs
- 1 packet Dr. Oetker's Baking Powder (equivalent to 14 grams baking powder)
- 650 grams fresh blueberries (rinsed and drained; frozen can be used)
Instructions
- Preheat oven to 350°F. Line a half pan baking sheet (18"x13" with 1" lip) with parchment paper, making sure it extends up to the sides and creased at the corners. Rubbing the bottom of the sheet with a little bit of butter will help keep the parchment paper in place when pouring the batter.
- Combine flour, granulated sugar, unsalted butter and vanilla sugar in a food processor or in a medium bowl. Pulse/Process or crumble with your fingers until the entire mixture is the texture of coarse sand. It helps to add the butter in 3 batches.2 cups all purpose flour (unbleached), 1 packet Dr. Oetker Vanilla sugar, 250 grams unsalted butter, 1 cup white granulated sugar
- Separate and save one cup of the crumb to use as a topping.
- Mix baking powder to the remaining crumb mixture. Beat eggs and milk together in a small bowl then add to the mixture. Stir or pulse in the food processor until well combined; a few small lumps are to be expected.1 cup milk, 2 large eggs, 1 packet Dr. Oetker's Baking Powder
- Pour the batter into the prepared baking sheet and level. Carefully place and distribute the blueberries on the batter, then sprinkle the cup of crumb mixture evenly on top.650 grams fresh blueberries
- Place in the oven and bake for 40-45 minutes. It is done when the edges start to turn golden brown.
- Let it cool in the pan. Can be served warm or at room temperature.**
Notes
**The best way to reheat this: Place it in the oven or oven toaster for 2-3 minutes. The bottoms will be every so slightly crisp, and the inside will be warm and fluffy.
The recipe can be halved and baked in a quarter sheet pan (9"x13" with 1" lip) for about 35-40 minutes.
The original recipe for this cake can be found at http://www.mamincinyrecepty.cz/ovocne-kolace-a-bublaniny/boruvkovy-drobenkovy-kolac/.
A huge thanks to Irene P. who pointed me to this wonderful recipe.