Blueberry crumb cake (Modern Baker)

Happy June! With the start of summer, we are beginning our final section in The Modern Baker Challenge: cakes. I've actually already made a few cakes from this section: the devil's food cake, the individual cheesecakes (yum!), and the milk chocolate mousse cake ~ a comedy of errors and one of my five very favorite recipes from the entire book.

Apparently I have somewhat of an obsession with all things blueberry, as my official recipe for the muffin section was blueberry muffins, my official recipe for pies was blueberry pie (another one of my top five), and when it came time to pick an official recipe for the cake section, I took the blueberry crumb cake.

The cake layer is a normal golden cake, made with butter, sugar, eggs, vanilla, flour, baking powder, egg yolks, and buttermilk. Before baking, you press a ton of blueberries into the top and cover with a crumb topping. Mine baked for an extra ten minutes, and I'm still not certain the very center was baked through; I might give it an extra five next time.

I made a full recipe for my hubby's end-of-the-year school picnic, and it disappeared. The cake was light and fluffy, the blueberries achieved the promised jam-like consistency, and the crumb topping was, well, a crumb topping...delicious!

(In case you're wondering, the rest of my top five are the ham and egg tart, the bittersweet chocolate tart, and the coconut chocolate pecan bars. My most-made recipe, though, are the butterscotch chocolate chip scones, requested almost weekly by my children!)