Blueberry Crumbcake Squares
Submitted by prissyann
Blueberry crumb cake squares from a jelly roll pan with a rich butter batter, a full quart of blueberries, and a cinnamon-nutmeg brown sugar crumb topping. Makes 24 generous squares.
YIELD
24 servingsPREP
20 minCOOK
40 minREADY
60 minThis is a bakery-scale crumb cake baked in a jelly roll pan, which means you get 24 thick squares with a serious crumb-to-cake ratio. A quart of blueberries pressed into the batter plus a buttery cinnamon-nutmeg crumble on top makes this the kind of cake that disappears from the breakroom before lunch.
The batter is extra rich. Three whole eggs plus three extra yolks give it a golden, tender crumb with a slight custard-like density. Adding the flour in three parts, alternating with the yolks and milk, builds a smooth, even batter without overworking the gluten.
Press the blueberries gently into the batter after spreading it in the pan. Don’t push them all the way down. You want them sitting halfway in so they stay visible through the crumbs on top.
The crumb topping gets rubbed together by hand after mixing the dry ingredients with melted butter. You want coarse, irregular crumbs, not fine sand. Those chunky pieces bake into crunchy, buttery nuggets that are honestly the best part.
Pro Tips
- Line the pan with parchment paper for easy removal. Waxed paper works too. Butter under the paper so it doesn’t slide.
- Alternate flour and liquids starting and ending with flour. This coats the gluten strands and keeps the cake tender.
- Cool completely in the pan before cutting. Warm crumb cake falls apart when you try to lift the squares out.
- Dry the blueberries after rinsing. Wet berries create steam pockets that make the cake gummy around the fruit.
Variations
- Sour cherry: Swap blueberries for 4 cups of pitted sour cherries. The tart fruit against the sweet crumble is outstanding.
- Streusel boost: Add a quarter cup of chopped pecans or sliced almonds to the crumb topping for extra crunch.
Ingredients
Directions
PREHEAT THE OVEN TO 350℉ (180℃).
Butter a 12-by-18-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper.
In a large mixer bowl, beat the butter and sugar until soft and light.
Add the eggs one at a time, beating well between each addition.
Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour.
Spread the batter evenly in the prepared pan.
Scatter the blueberries evenly over the batter, pressing them in gently.
FOR THE CRUMBS: Mix the flour, sugars, cinnamon and nutmeg in a bowl.
Melt the butter and stir it in evenly.
Rub the mixture to coarse crumbs by hand.
Scatter the crumbs over the berries as evenly as possible.
Bake the cake about 40 minutes until batter is firm and crumbs are well-colored.
Cool the cake in the pan on a rack.
Cut the cooled cake into 24 3-inch squares.
Remove the squares from the pan to a platter.
VARIATIONS: Substitute 4 cups pitted sour cherries for the blueberries.
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