54 minutes ago
Friday, July 27, 2012
If you've noticed, I haven't done much baking lately, I'm not much of a summer baker, I don't like to turn on the oven if I don't have to.
I've been too busy focusing on recipes using things in my garden, and local produce.
But not only are we famous for our tomatoes and corn in New Jersey, but summer is also blueberry season here in the garden state.
I decided to make Silver Palate's (remember that terrific cookbook?) raspberry streusel cake recipe, but sub in blueberries.
This cake is excellent, and uses much less butter than most streusel cakes do.
Blueberry Streusel Cake (adapted from The Silver Palate):
1 3/4 cup all purpose flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
2 eggs, lightly beaten
1 stick butter, melted
1/2 cup lowfat milk
1 1/4 cup blueberries
zest of a lemon
tbsp of fresh lemon juice
1/2 c. packed dark brown sugar
1/4 c. flour
1 tsp cinnamon
3 tbsp cold butter cut into bits
Mix the streusel topping ingredients in a small bowl with your hands to incorporate the butter, and set aside. It should resemble coarse meal or wet sand (sounds appealing).
For the cake, mix the dry ingredients and wet ingredients in 2 separate bowls and gradually add the flour mixture to the egg butter sugar mixture, mixing together to make a nice batter.
Fold in the blueberries last.
Butter a 9" springform pan and dust w/ flour. Shake out excess flour.
Pour blueberry batter into pan and spoon on crumbly streusel topping. Pat down with a spatula.
Bake 50-55 minutes in a 350F oven.
Let cool completely in the pan before removing the sides.
This is one of my favorite blueberry cakes of all time, it's light and fluffy and super moist!