Blueberry Crumb Cake
This crumb-topped cake has a basic yellow, not too sweet base that's pierced with blueberries which burst into juicy welts during baking. Do notice that this cake will bleed blue, rather than an odd acid green. Ever wonder why that happens to blueberry muffins and cakes? Baking soda. The chemical reaction between that leavener and the berries causes an odd and unsightly discoloration. In this recipe, only baking powder is used and, though a touch less browning occurs, it yields more eye-pleasing results.
The crumb topping is made with a mixture of sugar and brown sugar with some lemon zest rubbed in. The coarse sugar crystals act as an exfoliant, releasing the natural oils of the lemon zest. The recipe calls for dried blueberries for an extra punch of flavor, but in peak berry season, feel free to leave them out. Get the recipe!