Blueberry crumbcake squares
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Blueberry crumbcake squares
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Last updated 6/12/2012 1:09:24 AM. Recipe ID 36331. Report a problem with this recipe.
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      Title: Blueberry crumbcake squares
 Categories: Desserts, Fruits/nuts
      Yield: 24 Servings
 
MMMMM------------------------CAKE BATTER-----------------------------
      1 c  Unsalted butter; softened
  1 1/2 c  Sugar
      3    Eggs
      2 ts Vanilla extract
  2 1/2 c  Unbleached all-purpose flour
      2 ts Baking powder
      3    Egg yolks
    1/4 c  Milk or buttermilk
      1 qt Blueberries; rinsed,
           - picked over and dried

MMMMM-----------------------CRUMB TOPPING----------------------------
      2 c  Unbleached all-purpose flour
    1/3 c  Sugar
    1/3 c  Brown sugar
    1/2 ts Cinnamon
    1/4 ts Nutmeg
    3/4 c  Unsalted butter; melted
 
  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.
  




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Recipe ID 36331 (Apr 03, 2005)

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