Blueberry Jam Cake is just enough to delight you and a guest for breakfast with coffee or a tea time snack. Hoarding it for yourself is an option.
The lemon icing is optional. But I recommend it. Lemons and blueberries are one of the best flavor pairings out there.
Blueberry Jam Crumb Cake
Text and Photo by Jac Kyles Baker
Makes one 6 inch cake
Ingredients
For the cake:
1/2 cup all purpose flour
1 tsp baking powder
1/4 cup granulated sugar
1/4 tsp salt
2 TB unsalted butter, softened
2 TB vegetable oil
1 large egg, lightly beaten
1/2 tsp vanilla extract
1/4 cup blueberry jam or preserves
For the crumb topping:
1/4 stick unsalted butter, softened
2 TB packed brown sugar
2 TB granulated sugar
1/2 cup all purpose flour
Lemon Icing (optional):
1/4 cup powdered sugar
1 1/4 tsp lemon juice
Preparation
Grease/butter a 6 inch round microwave safe pan.
Make crumb topping:
In a small bowl, stir flour, sugars and salt together. Cut in butter to coat flour. Press the mixture into large and small clumps with fingers or spoon. Place crumb topping in freezer or refrigerator while making cake.
Make cake:
Whisk together flour and baking powder in a large bowl.
Whisk together butter, salt, sugar and vanilla. Stir in egg.
Make a well in the flour. Add a third of the wet ingredients to the well and stir in a third of the flour. Repeat until wet ingredients are absorbed into the flour. Do not over mix.
Spread batter evenly into the pan. Dollop jam all over surface, then swirl into batter with spoon. Spread crumbs evenly over top of cake.
Microwave HIGH for 2 minutes. Check cake's progress after 1 minute. When a wooden pick inserted in center comes out clean, cake is done. Cool cake on a wire rack.
In a small bowl, stir lemon juice and powdered sugar until smooth and pourable. Drizzle over cooled cake. Allow icing to set before serving.