Monday, July 20, 2009

Cookbook Project: Blueberry Crumb Cake

Source: Martha Stewart Living 2002 Annual Recipes
Classic Crumb Cake with Blueberries

2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
10 tbsp butter-room temperature plus more for greasing the pan
1 cup sugar
3 large eggs
1 tsp vanilla
1 1/4 cup sour cream
2 cups blueberries

Crumb topping:
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 cup brown sugar
1 1/2 cups all purpose flour
12 tablespoons butter-room temperature
1 cup blueberries

Preheat oven to 350f. Sift flour, baking soda, baking powder and salt into a bowl; set aside. Grease a 9 inch round pan with butter; set aside.

Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. About 4 minutes. Add the eggs one at a time until well combined. Add vanilla and then the reserved flour mixture. Mix until just blended. Stir in 2 cups of the blueberries. Don't over mix. Spoon into the greased pan. Sprinkle with the crumb topping.

Crumb topping: Mix the cinnamon, salt, brown sugar, flour together. Cut in the butter using a pastry blender or two butter knives or your hands until you get a crumb consistency. Toss in the cup of blueberries. Sprinkle the crumbs in to the batter.

Martha's Recipe says to bake for 50-60 minutes in a 9 inch cake pan. Testing the middle to be sure that a toothpick in the centre comes out clean. In my experience it took closer to 85 minutes until the toothpick came out clean. So definitely double check if it is cooked through do not count on the timing on this one!

Our thoughts on this one is that it is good. Really nice taste and consistency. I would make it again but I would add a little lemon zest and a table spoon or so of fresh lemon juice.

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