Greg’s Blueberry Crumble Cake

Name: Greg’s Blueberry Crumble Cake
Yield: Serves 8
Ingredients: 6 tablespoons (3/4 stick) unsalted butter, preferably cultured, melted, plus more for the pan; 1/3 cup buttermilk, at room temperature; 1 large egg, at room temperature; 1 large egg yolk, at room temperature; 1/3 vanilla bean, split lengthwise and seeds scraped, pod reserved for another use; 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon kosher salt; 1 pint blueberries; 1/2 cup all-purpose flour; 3 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 3 tablespoons unsalted butter, preferably cultured, cut up and chilled; 1 tablespoon raw sugar; 1 teaspoon Maldon salt or other flaky sea salt

January 24, 2012

One saturday, Greg Brainin, my director of creative development, threw this together for his daughters. When he made it for me the following Monday, I knew it would become a regular weekend treat for my family, too. It’s as comforting as a classic buttery coffee cake, but the crunch of raw sugar and sea salt in the topping makes it taste refreshingly new.

Recipe notes

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