Last week as I organized some stuff around the house, I had the Food Network on in the background. Looking into the kitchen, I noticed that I still had 2 pints of fresh blueberries sitting on my counter. Hmmm - what to do with them? I found this recipe on the Food Network's website. I made it just before Ian got home from work, and it was as if neither one of us had eaten in a week. It was gone that night. Absolutely delicious! And wouldn't you know, I got more fresh blueberries today at the store - looks like I will have to find some recipe to use them in:)
*if you do not have cake flour (I did not), you can make your own by putting 2 tablespoons of cornstarch into a 1 cup measuring cup, then fill the rest with regular flour.
For the cake:
Nonstick cooking spray
9 ounces cake flour*
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries
For the topping:
3 1/2 ounces sugar
1 1/2 ounces cake flour
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
2 ounces unsalted butter, chilled and cubed
Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground cinnamon. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping:
In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.