Blueberry Crumble by Inbar Zuckerberg

Daniel
May 24, 2022
3 min read

Updated: May 22

You have heard me talking about Inbar in my previous post and I guess she doesn't need any introduction. It is no surprise that I begged her for this recipe. I was on my usual routine on Instagram browsing thru' stories and this popped up. I know I need to give it a try. Come to think of it, begging is an understatement; it should be pestering. Lol!

She emailed me the recipe and the rest is history. To be honest, this is my 2nd try as her recipe is intended for a huge crowd. My 1st attempt ended up a bit too flat. Perhaps I just suck at math but the cake still disappeared within a few hours. Well, I have 2 hungry kids in the apartment, so... I am glad that I decided to double the amount and managed to get it right on the 2nd try.

Quite frankly, I never have any crumble cakes before. Maybe an apple crumbles pie, but this is very new to me and I love it. Especially those corner slices, so cwispy and yummilious. Maybe I should start exploring more crumble cakes adventures; apple, blackberries, figs, peaches, strawberries, etc. The possibilities are endless. I'm excited but in the meantime, let's get started with the recipe.

Ingredients:

By Inbar Zuckerberg

(Make One 8 x 8 Inch Cake)

Buttercream:
Unsalted Butter, 150g
Demerara Sugar, 40g
Dark Muscovado Sugar, 40g
Egg Yolks, 50g
Unbleached All Purpose Flour, 150g
Meringue:
Egg Whites, 150g
Sea Salt, Pinch
Demerara Sugar, 40g
Streusel:
Coconut Sugar, 40g
Unbleached All Purpose Flour, 150g
Unsalted Butter Cold Diced, 100g
Frozen or Fresh Blueberries, 400g
Sea Salt, Pinch

Equipment:

Hand / Stand Mixer
8 x 8 Inch Square Pastry Ring
Oven

Directions:

Prep the Pan
Preheat oven to 170°C (340°F).
Grease a pastry ring with butter.
Line the inside with parchment paper and place it on a lined baking tray. Set aside.
Make the Buttercream Base
In a large bowl, cream butter until light and fluffy.
Add sugar and mix until well combined.
Add egg yolks and mix until smooth.
Sift in flour in thirds, folding gently until fully incorporated. Set aside.
Make the Meringue
In another bowl, whisk egg whites and salt until soft peaks.
Gradually add sugar and continue whisking until soft peaks form.
Fold the meringue into the butter mixture in three additions, mixing gently.
Transfer Batter
Pour the batter into the prepared pastry ring.
Make the Streusel
In a bowl, mix sugar and flour.
Add cold butter and rub until mixture resembles wet sand.
Assemble
Scatter blueberries evenly over the batter.
Add a pinch of salt.
Cover the top with streusel.
Sprinkle another pinch of salt over the streusel.
Bake & Serve
Bake for 50–55 mins, or until golden and a skewer comes out with a few crumbs.
Let cool slightly, unmold, slice, and serve warm.