Sometimes things just don’t work out. That’s life. Sometimes, despite our initial disappointment, it’s for the better. Like divorce. Divorce, though intrinsically bad, not pleasant, costly, painful, <insert adverse adjective here>, can be for the better. I know this. I won’t get into it, but trust me, I KNOW this (just ask my lawyer). Anyway, as I was saying; it’s for the better. This is a good analogy for what happened with the Sweet Potato Biscuits. They were, in a word, bad. In two words, very bad. In three words – well you get the idea. Anyway, Dorie owed us, and honestly, she paid. Her Blueberry Crumb Cake was wonderful. I mean, it was won-der-ful (and it erased the icky smell created by the SPB’s). Thank you, Dorie – you’re back in our good graces.
Blueberry Crumb Cake
recipe from: Baking: From my home to yours
For the Crumbs:
5 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/3 cup (packed) light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts
For the Cake:
2 cups blueberries
2 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2/3 cup sugar
Grated zest of 1/2 lemon
6 tablespoons unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk
Preheat oven to 350 degrees F. Butter an 8 inch square pan.
To Make the Crumbs:
Put all of the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of platic wrap against the surface. Refrigerate until needed.
To Make the Cake:
Toss the blueberries with the 2 teaspoons flour to coat the berries. Set aside.
Whisk together the remaining 2 cups of flour, the baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, beat the sugar with the butter on medium speed until light, about 3 minutes. Add the eggs, one at a time, beating for about 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in three parts and the buttermilk in 2 parts (begin and end with flour). You will have a thick, creamy batter. Gently stir in the berries.
Scrape the batter into the butterd pan and smooth the top gently with a spatula. Pull the crumb mixture from the refirgerator and, with your fingertips, break it into pieces. There’s no need to try to get even pieces – these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter; pressing them down ever so slightly.
Bake for 55 to 65 minutes, or until the crumbs are golden and a toothpick comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.