Easter Breakfast: Blueberry Crumb Cake with Crispy Topping

Preheat the oven to 180°C (350°F). Grease and flour a 23cm round tube pan, or a 20x20cm square pan. Prepare the pan to receive the batter.

Prepare the Crumble: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter in cubes and use your fingers (or a pastry blender) to incorporate until a coarse crumble forms. Reserve the mixture in the refrigerator.

Prepare a Massa: In a large bowl, sift the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well with a wire whisk to aerate the dry ingredients and eliminate lumps.

In another bowl, beat the softened butter with the egg, milk, and vanilla extract until smooth. Make sure the butter is at room temperature for a perfect mix.

Add the wet ingredients to the dry ones, mixing with a spatula only until incorporated and the batter is smooth. Do not overmix so as not to develop the gluten, which can make the cake heavy.

Em uma tigela pequena, adicione os mirtilos frescos e polvilhe com 1 colher de sopa de farinha de trigo. Misture delicadamente para cobrir as frutas. Isso ajuda a evitar que afundem na massa durante o cozimento.

Fold the floured blueberries into the batter, mixing gently to distribute evenly throughout the mixture. Gentle movements ensure the integrity of the fruits.

Pour the batter into the prepared pan and spread it evenly. Ensure that the batter is level for homogeneous cooking and a symmetrical cake.

Remove the crumble from the refrigerator and distribute it generously over the cake batter. Press lightly to adhere, but without over-compacting the crispy farofa.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The crumble should be golden and crispy, indicating the perfect point of cooking and texture.

Let the cake cool in the pan for about 10-15 minutes before unmolding. Carefully transfer to a wire rack to cool completely before serving; this prevents the cake from sinking.