Page 156 - UMass2018_CookBook

Ingredients
Serves 8
FOR THE CAKE:
3⁄4 cup granulated sugar
4 tablespoons unsalted butter
1 teaspoon vanilla extract 1 large egg 1⁄2 cup milk 2 cups all-purpose flour 2 teaspoons baking powder 1⁄2 teaspoon salt 2 cups blueberries
(fresh or frozen)
FOR THE TOPPING:
1⁄2 cup packed light brown sugar
1⁄2 cup all-purpose flour
4 tablespoons unsalted butter, cut into pieces
2 teaspoons ground cinnamon
Blueberry Crumb Cake
Trottier Family, Middleton, MA
“Use fruit that is in season (cranberries, apples, peaches). You can modify the recipe for muffins, too.”
— Michelle and Ron Trottier
Preparation
1. Preheat oven to 350°F. Grease and flour a 9-inch square baking pan.
2. To make the cake, place the granulated sugar, butter and vanilla in a large bowl. Using a handheld mixer fitted with the beater attachment, beat until creamy and fluffy. Add the egg and milk and beat until combined.
3. In a medium bowl, sift together the flour, baking powder and salt. Slowly add the flour mixture to the butter mixture and beat until combined. Stir in the blueberries. Transfer the batter to the prepared pan and spread evenly.
4. To make the topping, in a small bowl, stir together the brown sugar, flour, butter and cinnamon. Sprinkle the mixture over the top of the batter.
5. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.
6. Transfer the pan to a wire rack and let cool completely before serving.
144 | TASTE OF HOME