I love summer! Who doesn’t? And I love Summer fruit. And I love to bake a cake for the weekend.
When I first started baking, a few years ago, it took me an hour to prepare a cake. Now it takes me 15-20 minutes. This cake, as the recipe says, took me 15 minutes to make. It was sooo easy. You don’t even need a mixer.
It tastes so good too. Try it.
Blueberry crumb cake
Gourmet Magazine August 2003
Active time: 15 min
Start to finish: 1 1/4 hr
Make 8 to 12 servings.
3 cups all-purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
Rounded 1/4 teaspoon freshly grated nutmeg
1 1/2 sticks (3/4 cup) plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1 cup sour cream
1 1/2 teaspoons vanilla
3 cups fresh blueberries (15 oz)
Preheat oven to 375°F.
Whisk together flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
Blend 1 1/2 sticks butter into flour with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Transfer 1 1/2 cups flour mixture to another bowl for crumb topping.
Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar to crumb topping, then blend with your fingertips until large lumps form.
Whisk together eggs, sour cream, and vanilla, then add to remaining flour mixture, stirring until just combined.
Fold in blueberries and spread batter, distributing berries evenly, (The batter was a bit thick, so I spread the batter alone, then sprinkled the blueberries on top – N.), in a buttered 13- by 9- by 2-inch baking pan. Sprinkle batter evenly with crumb topping.
Bake in middle of oven until cake is golden and a wooden pick or skewer inserted in center comes out clean, 40 to 45 minutes.
Cool cake in pan on a rack 20 minutes before cutting.
Have a wonderful weekend!
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