April 21, 2010

Blueberry Crumb Cake

I'm a blueberry girl all the way. Anything with blueberries tend to be a hit in my book. Unfortunately, my husband is quite the opposite and thus anything I make with blueberries end up being eaten only by me.

Did I say 'unfortunately'?

Because it's not so unfortunate to end up eating this crumb cake all by myself. With some vanilla ice cream.

Definitely not unfortunate.

Blueberry Crumb Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
8 tbsp unsalted butter, softened
3/4 cup white sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
lemon zest or 1/2 tsp lemon extract
3 cups blueberrries, fresh or frozen

1. Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper.
2. In a medium bowl, combine flour, baking powder and salt together. Set aside.
3. Using an electric mixer, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, adding extracts with the last egg. Add half of the flour mixture while mixing on low speed. Add egg yolks, one at a time. Then add rest of the flour mixture and mix.
4. Spread batter in the pan and smooth the top. Spread 3 cups of blueberries on top. Then sprinkle crumb topping over the blueberries.
5. Bake for 45-55 minutes, or until cake is firm. Cool cake in pan on wire rack. (Or just dig in right away and pile some vanilla ice cream on top like I did...)

Crumb Topping

1 cup all-purpose flour
1/3 cup brown sugar, tightly packed
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
6 tbsp butter, melted

1. Combine dry ingredients and mix in melted butter with your fingers until coarse crumbs form.

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