via RSS
via email
Oh my goodness gracious! This is just Heaven on a plate I tell ya…
I read somewhere (clueless now where, so sorry!) that blueberries are fabulous to give your kids as they hold LOADS of the good stuff that most veggies do. And well, if you have kids (who me?) that aren’t huge fans of veggies (what? mine?) then you should go ahead and load up EVERY plate you can with blueberries. So I went out and bought a big box at Costco (not that my kids struggle with veggies or anything…did I mention it was a BIG box??). We have been going blueberry crazy in our house.
Then I decided we needed a little sweet treat to go along with the original nutritious purpose…enter a Blueberry Crumble that will knock your socks off and possibly make you have another child (though I sincerely hope not in my case!)
Let’s be quick about it and give you the 411 so you can go bake one up!
I had my usual side kicks “help” me out.
This is what went in the oven.
This is what came out.
It killed me to wait for it to cool down to move to the cake stand.
I didn’t really let it take the appropriate time.
There were bites to be had People!
Did I mention the butter in this topping? Here, take a closer look…
So buttery & sweet & delicious…OMG, it’s killing me all over again!
I’m going to need to bake another one.
‘Cuz it was good.
I can’t say that it lasted all that long in our house.
Think it was gone the next morning…
Blueberry Crumb Cake
Adapted from Barefoot Contessa
Ingredients:
For the crumb topping:
1/2 cup light brown sugar, lightly packed (don’t skimp!)
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 – 1 tablespoon grated lemon zest
2/3 cup Greek yogurt (1 small container Fage)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling (optional)
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the crumb topping:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve with whipped cream, confectioners sugar, ice cream…you choose!
Oooooh!!! I have to try this one!
Maria’s last blog: Strawberry Popsicles
[Reply]
blueberries, yeah my son is a little obsessed. but i dont bake, so ill have to take your word for it on this one!
harmskills’s last blog: A NYC weekend
[Reply]
OMG! This looks so good! I was looking for a blueberry cake recipe on Tuesday for a mom’s night out tonight… so wish I had seen this then! I’m soooo not prepared to load up the newbie and the toddler to head to the store for the couple ingredients I’m missing. Guess I’ll just have to make this next week… 2 cakes in 2 weeks… at least they have blueberries in them! :-)
[Reply]