LimeRock Inn's Blog

I was recently asked to submit photos and a recipe to Woman’s World magazine for an upcoming feature they are doing on Blueberry recipies.  I decided to submit my Maine Blueberry Crumb Cake which is super yummy and super easy to do.  I thought I’d share that recipe with you!  Enjoy!!!

CLASSIC BLUEBERRY CRUMB CAKE

CRUMB TOPPING

1 1/2 tsp. ground cinnamon

1/2 tsp. coarse salt

1/2 c. packed light brown sugar                      1 1/2 c. all purpose flour

1 1/2 sticks unsalted butter, room temperature

In a medium bowl, combine cinnamon, salt, sugar and flour. Cut in butter using your hands, two knives, or a pastry cutter until well combined and crumbly.

CRUMB CAKE

2 1/2 c. all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 1/4 sticks unsalted butter, plus more for pan

1 c. granulated sugar                  3 large eggs

1 tsp. vanilla extract

1 1/4 c. sour cream

3 c. wild Maine blueberries

confectioners sugar for dusting

crumb topping from above

Preheat oven to 350°. Into a medium bowl, sift together flour, baking soda, baking powder and salt. Butter a 9 X 13 baking pan. In the bowl of an electric mixer with paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla and beat until combined. Add reserved flour mixture and the sour cream and beat just until well combined. Fold in 2 cups of blueberries. Spoon batter into prepared pan. Toss remaining cup blueberries with crumb topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester comes out.

This entry was posted on Saturday, May 14th, 2011 at 3:41 pm and is filed under Bed and Breakfast, LimeRock Inn, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.