Friday, August 26, 2016


My recipe testing continues, this time on the sweet side.

Blueberry Crumb Cake

4 tablespoons unsalted butter at room temperature
1 ½ cups flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground allspice
¾ cup sugar
1 egg
¼ cup buttermilk
1 ½ cup blueberries

Preheat oven to 350F. Butter a 3-inch pan and dust with flour
In a medium bowl whisk together 1 ½ cup flour, baking powder, baking soda, salt and allspice.
In another bowl cream the butter and sugar until light and fluffy. Add the egg and beat until combined.
Add the flower and buttermilk in alternating batches, beginning and ending with the flour.
 Beat until combined, the batter will be very stiff.
In a medium bowl toss the blueberries with some flour and fold them in the butter.
Pour into the pan and sprinkle evenly with the streusel topping.
Bake for about 45 minutes, until golden brown.

Streusel Topping
1 cup flour
½ cup packed brown sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into small cubes

In a bowl mix the flour, sugar and salt. Using your fingers, work in the butter until large moist crumbs form.

Picture from the book:

And my cake:


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