It was the third day of the ice/snow storm which hit our region last week…and I was about to eat everything in sight. I was beginning to feel the signs of ‘cabin fever’ and so were my two little ones. o.O Finally I thought if I bake something, I could distract myself for another day until the roads clear.
But what do I bake? All I could think of was chocolate. I mean, c’mon, why not, right? I didn’t though; I was saving the chocolate for my Valentine’s day peanut covered chocolate truffles. I thought, “What about a nice crumb cake to go with all this coffee and hot cocoa we’re drinking?” I wanted to trick my mind that it would be healthy if I added fruit. I searched on the web and found this recipe for blueberry crumb cake from a southern gal.
Jennifer McHenry grew up in Mississippi now living in New York City. Her desserts look absolutely delicious. Her blog is called Bake or Break. Since I happened to have blueberries we’d picked from my father-in-law’s garden last summer, I was able to make my first crumb cake. I drifted away thinking of those beloved summer days, but I snapped out of it and saw the snow still there. I decided to seize the day, grabbed the blueberries and started whipping up that cake. This crumb cake came out to be just as delicious as it looks. Go on and make it for the family or a friend. They’ll love it!
Blueberry Crumb Cake
For the cake:
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
3 cups blueberries
For the crumb topping:
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, melted
To make the cake:
Yield: 20-24 servings
Preheat oven to 350° F.
Line a 9′′x 13′′baking pan with foil and butter the foil. Stir together flour, baking powder, and salt. Set aside.
Using a heavy-duty mixer on medium speed, beat butter and sugar until soft and light (about 5 minutes). Add whole eggs, one at a time, beating well after each addition. Beat in vanilla.
On low speed, add half the flour mixture and mix well. Add yolks, mixing well, then add remaining flour mixture.
Scrape batter into prepared pan. Smooth the top. Scatter blueberries over the batter.
To make the crumb topping:
Combine flour, sugar, cinnamon, and nutmeg. Stir in melted butter and combine with your fingers until the mixture is coarse crumbs. Scatter the crumbs evenly over the berries.
Bake for 40 minutes, or until cake is firm. Cool cake in pan on wire rack.