Monday, June 02, 2008

Deja vu again
--Blueberry Crumble Cake

Blueberry Crumble Cake
Reader’s Digest Cakes Copyright 2003

½ cup all-purpose flour
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ cup (1/2 stick) cold butter, cut up

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) butter, softened
¾ cup granulated sugar
½ teaspoon vanilla extract
2 large eggs, at room temperature
1/3 cup milk
2 cups fresh or frozen blueberries

Preheat the oven to 350 degrees F. Butter and flour a 13x9-inch baking pan.

Crumble: Stir together the flour, sugar, and cinnamon in a medium bowl. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs.

Cake: Sift the flour, baking powder and salt into a medium bowl. Beat the butter, sugar, and vanilla in a large bowl with an electric mixture at medium speed until creamy. Add the eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. Stir in the blueberries. Spoon the batter into the prepared pan. Sprinkle with the crumble. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack.

I had some blueberries to use up but not a lot of time to go searching for a recipe. I wanted something besides a muffin or cake but I just didn't have the time to find something 'different'.

When I was saving this one to my computer, I noticed a file for Blueberry Buckle. I don't even remember making that but it's basically the same recipe as this one. This one has more butter and eggs and a bit less streusel. Oh well, at least I didn't make the same exact recipe again. I've done that before.

What can I say - this is a good basic blueberry crumb cake. Nothing fancy but there's absolutely nothing wrong about it either. I love blueberries baked into things, even better than eating them fresh (that might have something to do with the blueberries I have access to). I bought these for my son to eat fresh with his lunch but he didn't want them so hence the cake.

Blast From The Past: Blueberry-Lemon Bundt Cake from July 2006. That was a pretty good cake too but I prefer a crumb cake.

Question of the Day: Is Blogger giving you trouble today? I'll be lucky if this post actually posts, I think.


ThursdayNext said...

yes all morning! glad this post made it through! :)

Heather said...

looks delicious!