Blueberries are so good....
Just had to make Blueberry Crumb Cake.... recipe from a friend!!
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Best Blueberry Buckle
1/2 cup all-purpose flour
1/2 cup light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 pinch table salt
4 tablespoons unsalted butter, cut into 8 pieces,; softened but still
1 1/2 cups unbleached all-purpose flour (7 1/2; ounces)
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter; softened
2/3 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature
4 cups fresh blueberries
For the streusel: In standing mixer fitted with flat beater, combine
sugars, cinnamon, and salt on low speed until well combined and no
brown sugar lumps remain, about 45 seconds. Add butter and mix on low
mixture resembles wet sand and no large butter pieces remain, about 2
minutes. Transfer streusel to small bowl and set aside
For the cake: Adjust oven rack to lower-middle position; heat oven to
degrees. Spray 9-inch round cake pan(I used a shallow rectangle white
and it cut neat squares) with 2-inch sides with nonstick cooking
Whisk flour and baking powder in small bowl to combine; set aside. In
standing mixer fitted with flat beater, cream butter, sugar, salt, and
lemon zest at medium-high speed until light and fluffy, about 3
using rubber spatula, scrape down bowl. Beat in vanilla until
about 30 seconds.
With mixer running at medium speed, add eggs one at a time; beat until
partially incorporated, then scrape down bowl and continue to beat
fully incorporated (mixture will appear broken). With mixer running on
speed, gradually add flour mixture; beat until flour is almost fully
incorporated, about 20 seconds.
Disengage bowl from mixer; stir batter with rubber spatula, scraping
and sides of bowl, until no flour pockets remain and batter is
batter will be very heavy and thick. Using rubber spatula, gently fold
blueberries until evenly distributed. Transfer batter to prepared pan;
rubber spatula, using a pushing motion, spread batter evenly to pan
and smooth surface. Sprinkle streusel evenly over batter.
Bake until deep golden brown and toothpick or wooden skewer inserted
center of cake comes out clean, about 55 minutes. Cool on wire rack 15
20 minutes (cake will fall slightly as it cools). Cool until just warm
to room temperature, at least 1 hour. Cut into wedges and serve.
Yield: 8 servings
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