Это предварительный просмотр рецепта "Blueberry Crumb Cake".

Рецепт Blueberry Crumb Cake
by Monte Mathews

John Barricelli, Chef and

author of "The Seasonal Baker"

It’s

blueberry season but I’ll take any excuse for making this combination of a

vanilla cake with fresh blueberries and a chunky brown sugar crumb

topping. And since it can be eaten

straight from the oven as a breakfast pastry or saved for an afternoon snack or

a dessert with dinner, it’s ideal to have on hand over a weekend. It’s another one of Baker John Barricelli’s

triumphs from his South Norwalk CT SoNo Bakery.

You’ll find it in his latest book “The Seasonal Baker” (Clarkson

Potter 2012) which we’ve raved about most recently for its French Lemon

Tart. What we loved about the tart—the

concentrated lemon curd flavor of the filling—is mirrored in the intense

blueberry flavor in this cake. There’s even a juicy quality to the blueberries hidden under the topping.

The blueberry itself is North America’s

gift to the rest of the world. It is a

native plant that didn’t even get to Europe until the 1930s. The blueberry plant varies wildly in size

ranging from just under 4 inches tall to the “highbush” which can grow to 13

feet tall.

The lower growing species are synonymous with ‘wild blueberries’ and

both low and high varieties are commercially cultivated. Blueberries typically bear fruit in the

middle of the growing season which is right about now on Long Island but may be

later in states particularly known for their blueberries like Maine. In fact, Maine produces 25 percent of the

countries low bush berries and the Wild blueberry is the official fruit of Maine. But the crown for blueberry growing goes to Michigan

where highbush production produces over 220,000 tons of blueberries, which is

32% of all the berries eaten in the United States. But wherever your

blueberries come from, put them to great use in this wonderful breakfast, lunch

or dinner treat. In the recipe there's a request for an odd-sized baking dish (12 1/4 x 8 1/4 x 1 1/4 inches). Andrew who takes directions very seriously was thrilled to find we had one the right length and width if not height. I think the point here is to find something approximately that size remembering that the height of the crumb cake should be 1 1/4 inches. Here’s the recipe:

Recipe for Blueberry Crumb

Cake from John Barricelli’s “The Seasonal Baker”. Makes 12- 3 inch squares. Prep Time 30 minutes. Total Time 1 1/2 hours including 10 minutes cooling time.

1 to 2 tbsp.

confectioners’ sugar

Set the oven rack in the lower third of the oven.

Preheat the

oven to 350°F. Spray a 12¼ by 8¼

by 1¼-inch baking dish with

nonstick cooking spray. Coat with our and tap out the

excess.

2

To make the crumb topping: In a large bowl, sift the flour

with

the brown sugar, cinnamon, and salt. Melt the butter in

a small

saucepan; let cool for 2 minutes. Pour the melted butter

over the

our mixture. Work the mixture with your fingertips to

press

into nice large crumbs; set aside.

3

To make the cake: In a large bowl, stir together 1½ cups

of the

our, the baking powder, and salt; set aside.

4

In a medium bowl, whisk together the milk, granulated

sugar,

oil, egg, and vanilla and add to the flour

mixture. Stir until the

flour is absorbed.

5

Using a small

offset spatula, spread the batter

6

In a medium bowl, toss the blueberries with the

remaining 1 tablespoon of flour.

7

Sprinkle the blueberries evenly over the cake batter.

8

Scatter the crumb topping over the top; it will completely cover the

berries.

9

Bake, rotating the pan about two-thirds of the way

through the

baking time, until the topping is golden brown, the

blueberries

are bubbling, and a cake tester inserted in the center

of the cake

comes out clean, 45 to 50 minutes. Remove to a cooling

rack

and allow to cool for 10 minutes,

or completely.

10

Sift confectioners’ sugar over the

top.

11

Cut into twelve 3-inch

squares to serve.