Sunday, March 20, 2011


Adapted from a recipe heavily influenced by a Ina Garten recipe with my usual changes. I used frozen wild blueberries (from TJ’s of course).

Struesel Topping
½ cup butter, diced and chilled
½ cup brown sugar
½ cup pecan pieces
¼ cup AP flour
1 teaspoon cinnamon
¼ teaspoon salt

2 cups AP flour
1 cup whole wheat flour
3 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup plus 2 tablespoons butter, room temperature
1 ½ cups sugar
2 large eggs, room temperature
1 teaspoon vanilla
zest of one lemon
1 1/3 cups buttermilk
2 cups blueberries, rinsed and allowed to dry a bit

Preheat oven to 350. Butter and flour a 13 by 9 inch pan.
Make Streusel Topping: Combine all ingredients in food processor, pulse until mixture forms large, moist crumbs. Chill.
Make Cake: Whisk together first 5 ingredients in a large bowl. In a separate large bowl, cream together butter and sugar with an electric mixer until fluffy. Beat in eggs one at a time, then vanilla and zest. Mix in flour mixture and buttermilk, alternately. Gently toss blueberries with about 2 tablespoons flour, then fold into cake mixture and spoon into pan. Top with Streusel. Bake 45 – 50 minutes, until a tester comes out clean. Cool, cut into squares and serve.

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