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.
0 kommentar(er)
