Blueberry Crumbcake Squares
jordana
ingredients
- Cake:
- 2 stick of unsalted butter, softened
- 1 1/2 cups of sugar
- 3 eggs
- 2 tsp of vanilla extract
- 3 egg yolks
- 1/4 cup milk or buttermilk
- 1 2/1 cups flour
- 2 tsp baking powder
- 1 qt blueberries, rinsed, pocked over and dried
- Crumb Topping:
- 2 cups flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 sticks unsalted butter, melted
directions
- 1
1. Set a rack at middle level of the oven and preheat to 350
- 2
2. In a large mixing bowl, beat the butter and sugar until soft and light. Add eggs one at a time, beating well after each addition. Beat in the vanilla. Stir yolks into milk. Sift together the flour and baking powder and stir into the batter in 3 separate additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter in a butter 10X15” jelly roll pan
- 3
3. Scatter blueberries evenly over the batter, and press them in gently
- 4
4. To make the crumbs, mix the flour, sugars, cinnamon and nutmeg in a bowl. Melt the butter and stir it in. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the berries as evenly as possible. Bake at 350 for about 45-60 minutes, until batter is firm and crumbs are well colored. Cool the cake in the pan on a rack. Cut the cooled cake into 24 3” squares. Remove the squares from the pan to a platter.
notes
Notes: Cherry Crumbcake Squares: Substitute 4 cups pitted sour cherries for the blueberries
Source: jordana
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