Monday, August 22, 2011
Nothing Better than Blueberry Crumb Cake
After a very long week with so many things going on & just feeling a bit overwhelmed, I thought about making a "comfort food." I had just the right recipe & I knew my family would like it. But my main reason for baking this was to give as a gift. A gift to my friend whose daughter was getting marrried. I thought it would be easy and something for them to eat quickly when they were running around getting ready and to jump start their morning. But my main reason was beause I wanted to do something. Two summers ago, this girl's dad passed away. Her mom is one of my best friends. I know how hard things can be & the emotions you fly through. It's not easy and this comes from the experience of losing my dad 3 months before I was married. As I said in my last post, old habits die hard and as I was in the business of "helping" I wanted to do something to just show I was thinking of them. I knew my friend would understand. So 1st a definition of comfort food as I always don't automatically think of desserts as in this category.
"Comfort food is food prepared traditionally that may have a nostalgic or sentimental appeal. Comfort foods may be foods that have a nostalgic element either to an individual or a specific culture. Many comfort foods are flavorful and easily eaten, having soft consistencies.
One recent development, as chefs have explored the roots of American cuisine and tried to define it as a unique style, is the advent of fine dining comfort food restaurants that feature more careful cooking and presentation, higher quality and fresh organic ingredients, along with consequently higher prices."
I do have to say that this is the BEST Blueberry Crumbcake Recipe. I don't make it often but there is never a crumb left after I finish. Make this one, it's worth it!
Blueberry Crumb Cake
Preheat oven to 350, use a sheet pan 13x9 & line with parchemt paper (it makes it so much easier to remove)
3 cups of sifted flour
1 tbs baking powder
1/2 tsp salt
1 cup of unsalted butter at room temp
2 cups of sugar
5 large eggs
1 1/4 cups of milk
1 tsp vanilla extract or any flavor you like
Blueberries - Pint
Sift together flour, baking powder and salt and set aside.
In a large bowl, beat butter till smooth and add sugar till light and smooth
Add the eggs, one at a time, beating after each addition.
Put the mixer on low speed and alternately add the flour and milk, ending with the flour.
Add in the vanilla or lemon if you prefer
Spread in pan and start the timer once in the oven for about 15 min.
The Best Part - The Crumbs!
NOW start melting s sticks of margerine and 1 stick of butter
Add 1 tsp of vanilla & cool in a large bowl.
In a bowl, measure 4 cups of flour, (maybe a bit less) 2-3 tbs of cinnamon (I usually add a bit more) and a dash of salt.
Add the flour mixture to the butter and mix together. Do not reverse this and add butter to flour mix. I swear it comes out differently!
You will have to mix this really well untill large crumbs begin to form. (not powdery crumbs) This takes awhile - stick with it.
Now check you cake. When you see the sides starting to firm up, you can add the crumbs. Don't wait too long as you want some of the crumb mixture to fall into the cake and not just sit on top. If you add too soon, you will have the batter spilling over the sides so just place a cookie sheet under this pan just in case! This just takes practice to get the right time butno worries if it's too soon as you will be dusting the top with powdered sugar. But you don't want them all to sink! Add the blueberries on top
Continue baking until tester comes out clean. Cool. Flip onto a cookie sheet, puul off the parchment and flipp back onto your serving palte. Generously sift powdered sugar on top. Enjoy!