12121 12 servings Fri Jun 20 13:28:00 -0700 2008 Thu Sep 25 14:30:55 -0700 2008 American Licensed http://www.chow.com/recipes/12121 Thu, 25 Sep 2008 21:30:55 GMT Making an appearance at a breakfast table near you The perfect crumb cake, with the balance of crumb to cake being almost equal. I spent many summers in the Berkshire Mountains with friends who had blueberry bushes on their property. While we had to fight the birds for the berries, we still had so many that I had to become proficient in blueberry baked goods. This crumb cake made many appearances as a breakfast coffee cake or afternoon treat. Like all good crumb cakes, the balance of crumb to cake is almost equal. For easy removal of the cake from the pan, bake it in a springform pan.

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Position a rack in the center of the oven and preheat the oven to 350°F. Butter a 9-inch springform pan, dust with flour, and tap out the excess flour.

To make the cake, sift the flour, baking powder, and salt together. Beat the butter and sugar in a medium bowl with an electric mixer on high speed until the mixture is pale and gritty, about 2 minutes. Beat in the egg. Starting with the flour, alternate three equal additions of the flour with two equal additions of the milk, beating after each addition until the batter is smooth, and scraping down the sides of the bowl with a rubber spatula. Fold in the blueberries. Spread in the pan.

To make the topping, use your fingers to work the flour, butter, granulated sugar, and cinnamon into large crumbs. Scatter the crumbs evenly over the batter.

Bake until a wooden toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool on a wire cake rack for 10 minutes. Remove the sides of the pan, then cool completely. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.)

Sift confectioners’ sugar over the cake. Using a serrated knife, cut into wedges and serve.

]]> http://www.chow.com Rick Rodgers 45 Breakfast/Brunch Cake::

]]> Butter and flour, for the pan

]]> 2 cups all-purpose flour

]]> 2 teaspoons baking powder

]]> 301 1/2 teaspoon salt

]]> 4 tablespoons (1/2 stick) unsalted butter, at room temperature

]]> 298 3/4 cup granulated sugar

]]> 1 large egg, at room temperature

]]> 1/2 cup whole milk

]]> 6 1 pint fresh or frozen blueberries

]]> Topping::

]]> 1 1/2 cups all-purpose flour

]]> 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

]]> 298 1 cup granulated sugar

]]> 279 1/2 teaspoon ground cinnamon

]]> 298 Confectioners’ sugar, for serving

]]> 13381 rick rodgers 19613 summer gatherings 368 fruit 4952 fruits 776 fun 13790 grub 758 guilty pleasure 50 dessert 288 baked dessert 435 vegetarian 1619 omnivore 2747 make ahead 755 travels well 501 entertaining 383 eggs 772 brownie points 2166 kids 1026 hot weather 767 baked