Blueberry White Chocolate Crumb Cake
I know I know – white chocolate isn’t technically chocolate, but as it induces the same dopamine rush, has “chocolate” in the title, and is flat-out divine with blueberries, we’re doing it. I solemnly swear you won’t feel like a traitor to chocolate once you take a bite.
I got this idea from a raspberry white chocolate scone I tried once, then started making the King Arthur crumb coffee cake recipe and played with it like I do. Much as I love a heavy crumb on my crumb cake, I wanted a little less crumb on mine than the recipe called for, and I wanted something extra. I often make this cake with a layer of whatever fruit I have ripe in my garden – rhubarb, apples, raspberries or strawberries – but I have settled on the blueberry for my white chocolate version. Try this with whatever you prefer.
If you notice the trend of me using yogurt in my recipes, it’s because I make my own and always have it on hand. And it works!
You will want all your ingredients at room temperature.
For the crumb:
1 ¾ c. plus 2 T. all-purpose flour
1 scant c. sugar
½ t. salt
1 t. ground cinnamon
1 ½ c. melted butter
1 t. vanilla extract
½ t. almond extract
Whisk the melted butter, cinnamon, salt and extracts until evenly blended, stir in the sugar, then the flour until thoroughly incorporated. The mixture will be, well, crumbly…
For the cake:
1 stick (8 T.) softened butter
1 c. sugar
2 large eggs
2 t. vanilla extract
1 c. plain, full-fat yogurt
2 c. all-purpose flour
½ t. baking soda
1 t. salt
1 t. baking powder
½ c. frozen blueberries
1 c. white chocolate baking chips
Confectioners’ sugar for dusting
Preheat the oven to 350°F and grease a 9×13 pan.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter until light yellow in color, about 2 minutes on high. Add eggs and vanilla, then beat on high another 20 seconds.
Add in the salt, baking soda, and baking powder – beat on high for another 20 seconds. Add the flour and yogurt, beat on high for 30 seconds. Turn batter out into your prepared 9×13 pan and spread evenly.
Sprinkle the blueberries and white chocolate chips evenly over the batter. Use your hands to crumble the crumb mixture evenly over the top of the cake.
Bake until the top layer of crumb is a deep, golden brown, 55 minutes to 1 hour. Remove from oven and let cool. Dust the top with confectioners’ sugar. Serve with pride, eat with joy!
Originally posted 2024-09-25 16:46:06.
