![]() The batter will be very stiff, and that’s ok!ħ. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk repeat with remaining dry ingredients and milk, finishing with the dry mixture. Add egg and vanilla and beat until combined.Ħ. In a large bowl (or stand mixer), beat butter, sugar and zest of the lemon together until light and fluffy. *Flour note: I used a 50/50 mix of all purpose flour and whole wheat flour the second time I made this and I prefer this method. In a medium bowl, mix your dry ingredients: whisk flour, baking powder, and salt until combined. If you want add another teaspoon of flour, but if you don’t it turns out just as fine.Ĥ. ![]() Note, this is going to seem too wet for a crumble topping. Make the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. This worked fine, but the end result would look nicer if you used a pan with at least a 2″ side.)ģ. (As a note, my pan was 9″ but only had a 1.5″ side, so I made Brent his own tiny cake. Butter a 9-inch round baking pan (with at least 2″ sides) and dust it lightly with flour line it with a round of parchment paper just on the bottom of the pan. Wash and dry your blueberries… dry them super well!Ģ. 1 3/4 cups + 3 tablespoons or 240 grams) all-purpose flour* see noteĤ tablespoons (1/4 cup, or 55 grams) unsalted butter, softenedġ pint (2 to 2 2/3 cups, 12 to 16 ounces, or 340 to 455 grams) fresh blueberries, clean and dryĥ tablespoons (40 grams) all-purpose flourĤ tablespoons (1/4 cup, 2 ounces or 55 grams) unsalted butter, cold is fineġ. Serves 8-10 // recipe from Smitten KitchenĢ cups minus 1 tablespoon (i.e. I ate it and it was so tasty I knew I’d be making it later that day to share with all of my pals at work.Īnd I did. I walked into my pal Sarah’s (I think she is my #2 biggest fan?) baby shower, and there was the cake sitting on the counter! I started squawking and asking our gracious host: “TERESA! IS THAT THE SMITTEN KITCHEN BLUEBERRY CRUMB CAKE?!” Yes. (Or, Brent ate them all, but I’m not here to play the blame game!) I have bought blueberries at the farmers market or store every week, but never bit the bullet and made the cake. It’s blueberry season and I have been eyeing a blueberry crumb cake recipe from Smitten Kitchen for a few weeks.
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