Nifty Fifty

I had been itching to try out this recipe for quite some time. I’m not going to lie, it didn’t turn out right the first time I made this. It was a huge error on my part to try and tweak the recipe. However, I’m not one to give up, and so I decided to make it one more time.

   

I do like blueberries, but I’m not a huge fan of them. So when the recipe called for 3 cups, I decided to only use half. I think that next time, I definitely will use all three cups. Sometimes, the taste of blueberries can be overwhelming, but I don’t think that’s the case here. It came out delicious, but I kind of found myself wanting more of the blueberries with every bite that I took!

Blueberry Crumble Cake from Bake or Break.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
3 cups blueberries
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, melted

1. Preheat oven to 350°. Line a 9″x 13″baking pan with foil and butter the foil.

2. Stir together flour, baking powder, and salt. Set aside.

3. Using a heavy-duty mixer on medium speed, beat butter and sugar until soft and light (about five minutes). Add whole eggs, one at a time, beating well after each addition. Beat in vanilla.

4. On low speed, add half the flour mixture and mix well. Add yolks, mixing well, then add remaining flour mixture.

5. Scrape batter into prepared pan and smooth the top. Batter will be a bit difficult to spread, but the foil lining helps. Scatter blueberries over the batter.

6. Combine flour, sugar, cinnamon, and nutmeg. Stir in melted butter and combine with your fingers until the mixture is coarse crumbs. Scatter the crumbs evenly over the blueberries.

7. Bake for 40 minutes, or until cake is firm (use a toothpick in the center to check). Cool cake in pan on a wire rack.

The only thing I did differently was to add a bit more flour when making the crumb topping. I kept adding little by little to get the consistency that I wanted. Other than that, nothing else was changed (the second time around, anyway). I love this dessert so much, and it’s so easy to make. I will definitely be baking more of these in the future, except I will probably swap out the blueberries for some sour cherries.