Okay...I know this isn't exactly a "fall" dessert, but I made it because: 1) I had some blueberries and 2) It sure as heck doesn't feel like fall in these parts! I saw this recipe a while back on Pioneer Woman. Anything with blueberries in it is worth trying in my book. Also, the buttery, crumbly topping doesn't hurt either!
Blueberry Crumb Cake
1/2 stick butter + 1 Tablespoon, softened
3/4 cup sugar
1 whole egg
1/2 teaspoon vanilla extract
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk ( I used 2%)
2 cups fresh blueberries
For the topping:
3/4 stick butter, chilled and cubed
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup flour
1/4 teaspoon salt
Preheat oven to 350 degrees.
Combine flour, baking powder, and salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately, beginning and ending with flour, until fully incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter until it resembles coarse meal. Sprinkle over the top of the cake.
Bake cake for 40 - 45 mintutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
Also thought I'd show you guys the wreath that has been on my front door since the beginning of fall! It was super easy and cheap! All I needed were strips of burlap and a wire round wreath form. You can see more about it @ kleypas.blogspot.com. Mine didn't turn out quite as full as hers, but I was still pretty happy with the results!
Blueberry Crumb Cake. Source: The Pioneer Woman.
Wreath Inspiration: Kleypas.Blogspot.com
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