- Hey guys.
Today, I wanted to share a
recipe with you that is perfect
for a spring time brunch.
This is a recipe that was introduced to me
years ago by a family
friend that we would go see
every summer.
She had a fantastic lake
and we would wake up
as kids and run down there and go swimming
only to come back up
and be greeted with this
amazing blueberry crumb cake.
Years later, I started
craving this cake again.
So I decided to adapt
it based on the memory.
Today, I'm happy to say it's
very close to the original
and I wanted to share it with you.
In the bowl of an electric
mixer, we're going to beat
together half a cup of butter
and three quarters cup of sugar.
You're gonna combine that just
until it's nice and smooth
and then we are going to add two eggs
one at a time, beating
in between each addition
and scraping down the bowl.
I'm gonna let that go anywhere
between five to seven minutes
just to make sure you have
a nice, soft, creamy mixture
on your hands.
To that, you're gonna
add a teaspoon of vanilla
and you can beat that up and
then you can set that aside
and in a medium-sized
bowl, you're going to add
two cups of flour, two
teaspoons of baking powder,
and a teaspoon of salt.
You can whisk that all
together until combined
and then we are going to
add the dry ingredients
in thirds and then alternate
with a half cup of milk.
And you're gonna add
both going back and forth
until everything is combined
and you have a nice batter.
Then you wanna remove it from your mixer
and fold in two cups of fresh blueberries.
Then you're gonna pour
your batter into a 10x10
brownie tin.
I like to use a removable bottom tin.
That way, the cake is
really easily released
once it's baked.
You just wanna make sure
it's nice and sprayed
with the baking spray.
Then set that aside.
Then we're gonna prepare the topping.
So, the topping is this sort
of sugary, crumbly thing
and at first, it's gonna
look like a ton of sugar.
I guess it kind of it.
I have to admit, this
is really party food.
This isn't something you
wanna have every morning
for breakfast, but I've
tried to reduce the sugar
in the past and it's just not as good.
You'll see, it forms a really
nice crust on the top of it.
So, it's a cup of sugar,
a half a cup of flour,
a teaspoon of cinnamon.
Just gonna whisk together
those dry ingredients
and then you wanna add
a half cup of butter
that you've diced into
cubes and just work it in
with your hands creating a nice crumb.
Then you just want to add this topping
to the top of the batter.
It'll look like a ton of
topping but this is really
how you have to do it
if you wanna create
that nice crust on top.
Then we're gonna put it in
a 350 degree Fahrenheit oven
for anywhere from 40 to 45
minutes and once it's done,
you'll see it'll start
to buckle a little bit
and it might even crack.
That's okay, that's the
look we're going for.
Then let it cool for at
least 30 minutes or so.
Then you wanna release it from the tin
and then you can cut it
into nice large squares
and pile it on a cake stand.
You've got that delicious cake underneath,
studded with those fresh blueberries
and of course, mixed with the
crunch of that sugary topping.
It is one delicious breakfast treat.
Takes me back to when I
was about nine years old
to Lily Pond Drive out in Long Island.
I hope you guys give this one a try
and let me know what you think.
Be sure to subscribe for
more quick and easy recipes
and as always, you can
find the printable versions
on my website, entertainingwithbeth.com.
Alright you guys, I'll see
you back here next week
with another delicious and easy recipe.
Until then, bye!
