Ingredients
- TO MAKE ONE 13 X 9 INCH CAKE
- 8TBS. butter, chilled and cut into small bits, plus 8 TBS. butter softened
- 31/4 cups flour
- 2cups sugar
- 1tsp ground cinnamon
- 3cups blueberries
- 1TBS baking powder
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp ground cloves
- 1tsp salt
- 3 eggs
- 3/4 cup milk
- heavy cream optional
Directions
Pre-heat the over to 375 with a pastry brush, coat the bottom and sides of the pan with melted or softened butter. Sprinkle in a few spoonfuls of flour and shake the pan to spread it evenly: tap out the excess.
Prepare the crumb topping by first mixing the butter bits, 3/4 cup of flour, 1 cup of the sugar and cinnamon in a deep bowl. working quickly, rub them together with your fingertips until the mixture resembles flakes of course meal. Set aside.
Combine the remaining 21/2 cups of flour, the baking powder, nutmeg, cloves and salt, and sift them together into a bowl. In a deep bowl, cream the softened butter and the remainging cup of sugar by beating and mashing them against the sides ot the bowl with the back of a spoon until they are light and fluffy. Beat in the eggs one at a time. add about 1 cup of the sifted mixture and when it is well incorporated, stir in 1/4 C of milk repeat twice more beating well after each addition. Gently stir in the bluberries.
Pour the blueberry batter into prepared baking dish. Smooth the top with a rubber spatular. Then sprinkle the reserved crumb topping evenly over the cake. Bake the the middle of the oven for 40 to 50 minutes, or until the top is crusty and a cake tester inserted in the center of the cake comes out clean. Serve the cake warm or at room temperature, accompanied-if you like- by some whipped cream
This is really a wonderful recipe!!!! ENJOY
Print this recipe
Submitted 6/13/05.
Source: BEST RECIPES from TIME LIFE BOOKS
Submitted By: Susan
Blueberry Crumb Cake