All-About-the-Crumb Blueberry Crumb Cake
There are two types of crumb-cake people: those who are content with a smattering of crumbs and those who are not. This cake is for the latter. For the cake: 1 1/2 cups (375 mL) all-purpose flour 1/4 cup (60 mL) granulated sugar 1/4 cup (60 mL) light brown sugar, packed 2 tsp (10 mL) baking powder 1/2 tsp (2.5 mL) sea salt 3 tbsp (45 mL) vegetable oil 1 large egg, at room temperature 1 tbsp (15 mL) pure vanilla extract 3/4 cup (180 mL) milk 5 tbsp (75 mL) blueberry (or blackberry or black currant) jam 1 cup (250 mL) blueberries, fresh or frozen For the crumb topping: 2 3/4 cups (680 mL) all-purpose flour 1 cup (250 mL) light brown sugar, packed 1/3 cup (80 mL) shredded, unsweetened coconut 1 tbsp (15 mL) cinnamon 1/2 tsp (2.5 mL) sea salt 1 tbsp (15 mL) pure vanilla extract 1 cup (250 mL) plus 2 tbsp (30 mL) unsalted butter, melted Adjust the oven rack to the middle position and heat the oven to 350 F (175 C). For easy removal of the cake, line a 9-by9-in. (22.5-by-22.5-cm) pan with parchment paper and butter it, or simply butter the pan.
To make the cake, whisk the flour, sugar, brown sugar, baking powder and salt in a large bowl. Add the oil, egg, vanilla and milk to the bowl, and whisk until smooth, scraping down the sides of the bowl. Scrape into the prepared pan.
Drop the blueberry preserves over the top and swirl into the batter using a table knife. Scatter the blueberries over the top.
For the topping, use the bowl that contained the cake batter without washing it. Combine the flour, brown sugar, coconut, cinnamon and salt. Add the vanilla and melted butter then toss with your fingertips until the mixture forms large clumps. Scatter over top of batter without pressing the crumbs down.
Bake until the centre is firm to the touch, about 35 to 40 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
Makes 9 biggish or 12 smallish servings. The cake can also be cut into small squares.