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Blueberry Cinnamon Crumb Cake

Great with coffee for breakfast, a cuppa in the afternoon, or served for dessert drizzled with a little cream, these fruity squares are delicious! The batter, made with buttermilk is tender and light and not too sweet, as the blueberries are the stars here. The recipe suggests two variations as well: try it with fresh chopped peaches or chopped apples and pecans in place of the blueberries. Either way, everyone will adore this lovely cake.

Blueberry Cinnamon Crumb Cake

For the cake:

3½ oz. soft butter (7 tbs.)
5½ oz. caster sugar (¾ cup)
7 oz. all-purpose flour (1½ cups)
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 eggs
1 tsp. vanilla extract
4 fl. oz. buttermilk

For the fruit layers and crumbs:

1 tbs. plus 1 tsp. cinnamon
4 tbs. demerara sugar
1 pt. blueberries (2 cups)
4 tbs. all-purpose flour
pinch of salt
2 tbs. soft butter
1 tsp. confectioner’s sugar, for dusting

Heat the oven to 350°F. Grease and line a 9″ square pan with baking parchment.

Cream the butter and sugar until light and fluffy with an electric beater. Mix the flour, baking powder, baking soda, and salt, then sift into the bowl. Add the eggs and vanilla, then beat in the buttermilk to make a smooth batter. Spoon half the batter into the prepared pan.

Mix 1 tbs. cinnamon and 2 tbs. demerara sugar, then sprinkle half over the batter. Sprinkle with half the berries. Repeat the layers.

Make the crumb topping by combining the flour, salt, remaining cinnamon, and demerara sugar in a bowl. Rub in the butter with your fingers until it looks like crumbs. Sprinkle over the top of the cake and bake for 35-40 minutes, or until it has risen all the way in the center and the crumbs are crisp. Cool in the pan for 15 minutes, then remove to a rack to cool completely. Dust with confectioner’s sugar before serving.

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