Wednesday, June 22, 2011

Blueberry Boy Bait


We went blueberry u-picking last month, and somehow came home with 8 pounds of blueberries. Yikes, it was a lot. It didn't seem like a lot in the sweaty, tired haze of picking some of those blueberries, but once we got home, I realized I had to do something with all of them. We had some muffins for breakfast the next day, my husband wasn't interested in blueberry jam, so I started getting them ready for the freezer.

I washed the berries, lightly dried them, then froze 'em in a single layer. As you can see the photo below, it wasn't too single-ish of a layer...I was very sick of blueberries by the end of the day, so I took a few liberties. I then measured the frozen berries into 2 cup portions in freezer bags




The next weekend, we had to bring something to a church potluck, so I immediately thought to use some blueberries, and found this recipe in the cookbook that slowly is becoming my new favorite. This coffee-cake dessert was very yummy, not too heavy for summer, and would work great for a brunch.

I'm sharing this at Eat at Home's Ingredient Spotlight: Blueberries.

Blueberry Boy Bait
recipe from America's Test Kitchen Cookbook
Serves 12

Cake 
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (not thawed)

Topping
1/2 cup blueberries, fresh or frozen (not thawed)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust an oven rack to the middle position and heat the oven to 350 degres. Grease and flour a 13 by 9 inch baking pan.
Whisk 2 cups of the flour, the baking powder, and salt together in a medium bowl. With an electric mixer, beat the butter and sugars on medium-high speed until fluffy, about 2 minutes. Add the eggs, one at a time, beating until just incorporated. Reduce the speed to medium and beat in one-third of the flour mixture until incorporated, beat in 1/2 cup of the milk. Beat in half of the remaining flour mixture, then the remaining 1/2 cup milk, and finally the remaining flour mixture. Toss the blueberries in a small bowl with the remaining 1 teaspoon flour. Using a rubber spatula, gently fold in the blueberries. Spread the batter into the prepared pan
For the topping: Scatter the blueberries over the top of the batter. Stir the sugar and cinnamon together in a small bowl and sprinkle over the batter. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan for 20 minutes, then turn out and place on a serving platter (topping side up) Serve warm or at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.

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