If you haven’t yet voted, quit reading the rest of this post and do it now!
OK, now that you’ve taken care of your civic duty/right, it’s time to reward yourself. I won’t tell you which way I’m voting today but, maybe there is a hint in my recipe.
I love brunch food and coffee cake is one of my favorites, when it’s done right. This cake can be made with or without the BLUE berries and, when they aren’t in season, frozen berries work just fine. The cake is moist, crumbly on top, and fantastic warm or room temp. I didn’t grow up in New York but I do have a strong affinity for NY-style crumb cake. You know the type-a tender white coffee cake topped with equally as much crumb topping. That is what this cake is, plus 5 cups of juicy BLUEberries!!
Happy Election Day!
BLUEberry Crumb Cake
3 cups flour, plus extra for the pan
1½ teaspoons baking powder
¾ teaspoon salt
½ cup plus 6 tablespoons butter, plus extra for buttering the pan
¾ cup sugar
1 teaspoon vanilla extract
½ cup milk
5 cups frozen or fresh BLUEberries
1 teaspoon ground cinnamon
¼ cup brown sugar
Preheat oven to 350 degrees. Butter the inside of a 10-inch springform pan and cover with a thin layer of flour, shaking out excess.
In a medium bowl, sift together 2 cups of the flour, baking powder and ½ teaspoon of salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream ½ cup of the butter with the sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the egg and vanilla. Mix until combined. Add half the flour mixture, all of the milk then the remaining flour mixture. Remove the bowl from the mixture and gently fold in the BLUEberries. Pour batter into prepared pan.
Make the crumb topping by combining the cinnamon, ¼ teaspoon salt, brown sugar and remaining cup of flour in a small bowl. Add the 6 tablespoons of butter and mix the ingredients with a fork or your fingers until fine crumbs form. Using your hands, squeeze together most of the mixture to form large crumbs. Sprinkle the crumbs over the cake batter in the pan.
Bake the cake for 1 hour or until a cake tester comes out batter-free. Remove the pan from the oven and let sit for 10 minutes. Remove the cake from the pan and let cool 15 minutes more before serving.
(recipe from Martha Stewart Living July/August 2000)