Wednesday, July 3, 2013

Blueberry Crumb Cake

I feel like holiday breakfasts are underrated most of the time. Who gets excited about Thanksgiving breakfast? No one, you just end up snaking on those weird onion things all morning long. Gross.
Anyway. You should make this for your 4th of July breakfast! Embrace the fact that you have a whole day off (or not, if you work retail or in health care...wah wah).
It's a scrumptious, blueberry filled breakfast treat. Anything with crumb in the title works in my book. Or anything you put streusel topping on at all really.
It's a pretty basic crumb cake batter, flour, cinnamon, sugar. You get the idea. Mix all that stuff together. Follow the recipe below.
Start with fresh blueberries if you've got 'em. And it's summer so they're actually popping up in stores now. I splurged and got a large box at TJ's for $5.99. You could also use frozen as TJ's has those for like $2. You're going to coat them with a little bit of flour.
Fold them into the batter. And spread that in a greased and floured baking pan. Make your streusel topping and spread that on top and you're in business and ready to bake. If you have a crowd to feed and want to make a 13x9 just double the recipe.
Finally, lets take a minute to acknowledge that I got my stuff together in time to make a holiday recipe and post it before the actual holiday. Happy Holiday Week!
Blueberry Crumb Cake
Serves 9
Ingredients
For cake:
  • 4 tablespoons unsalted butter
  • 1 1/2 cups all purpose flour, plus extra for pan and blueberries
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 3/4 cup sugar
  • 1 large egg
  • 1/4 cup milk (or buttermilk)
  • 1 1/2 cup fresh blueberries
For Struesel topping:
  • 1 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 tsp salt
  • 1/2 cup cold, unsalted butter, cut into tablespoons
To Make

1) Preheat oven to 350*. Grease and flour a 8 or 9 inch sqaure baking pan, dust with flour.

2) Using a mixer, cream butter and sugar together until light and fluffy, then add in egg. In another bowl, whisk flour, powder, soda, salt and cinnamon in a bowl. 

3) Now, alternate mixing in the flour and milk just until combined.

4) Wash and dry the blueberries. Stir 1 tsp of flour to cover them. Once down, fold in the blueberries to the batter. Spread the batter evenly in the plan.

5) Make the streusel topping but mixing all ingredients together until moist crumbs form, using your hands or a pastry cutter. Sprinkle topping over the batter. 

6) Bake for 45-50 minutes or until golden brown and a toothpick inserted in the center comes out cool. Let cool completely before serving. 

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