Community Corner

Taste of the Season: Blueberry Crumble Cake

Westhampton Beach Coobook author Margaret Johnson shares her recipe for Blueberry Crumble Cake.

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of seven cookbooks, most recently,”Flavors of Ireland.”

Part crumble, part cake, this delicious dessert is a perfect way to use all the fresh blueberries now in season locally.

Serves 8-10

Topping

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  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup chopped walnuts
  • 2 tbsp. butter
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg

Cake

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries

1. Preheat the oven to 350° F. Butter a 9-inch square baking pan and dust with flour. Tap out excess.

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2. To make the topping, in a small bowl, combine the sugars, walnuts, butter, cinnamon, and nutmeg. Set aside.

3. To make the cake, c0mbine the flour, sugar, baking powder, and nutmeg in a food processor. Pulse 2-3 times to blend. Add the butter and pulse 8-10 times, or until the mixture resembles coarse crumbs.

4. In a small bowl, whisk together the buttermilk, eggs, and vanilla. Add the dry ingredients to the buttermilk mixture and stir to blend. Fold in the blueberries.

5. Spoon the batter into the prepared pan and sprinkle the topping over. Bake for 60-65 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for 20-30 minutes before cutting into squares.



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