Blueberry crumbcake squares

24 servings

Ingredients

Quantity Ingredient
1 cup Unsalted butter; softened
1½ cup Sugar
3 Eggs
2 teaspoons Vanilla extract
2½ cup Unbleached all-purpose flour
2 cups Unbleached all-purpose flour
⅓ cup Sugar
⅓ cup Brown sugar
2 teaspoons Baking powder
3 Egg yolks
¼ cup Milk or buttermilk
1 quart Blueberries; rinsed, picked over and dried
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
¾ cup Unsalted butter; melted

Directions

CAKE BATTER

CRUMB TOPPING

PREHEAT THE OVEN TO 350F. Butter a 12-by-18-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter evenly in the prepared pan. Scatter the blueberries evenly over the batter, pressing them in gently.

FOR THE CRUMBS: MIX THE FLOUR, SUGARS, cinnamon and nutmeg in a bowl.

Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the berries as evenly as possible. Bake the cake about 40 minutes until batter is firm and crumbs are well-colored. Cool the cake in the pan on a rack. Cut the cooled cake into 24 3-inch squares. Remove the squares from the pan to a platter.

VARIATIONS: Substitute 4 cups pitted sour cherries for the blueberries.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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