Hey Internet land!
It's summer time, kicked into full gear here in the USA. So I found this recipe looking for something sweet to make Steve and I. In the summer, I hate eating hot things like cobbler or pies etc. I also didn't want to eat just fruit. Not that I have anything against it, just wasn't in the mood for just fruit. I can't remember what exactly I googled for, but if you have found this blog than you know that you can search for anything on the Internet!!
Anyways, this is an Alton Brown recipe. Side note- I love Alton Brown! He is always precise and just like Paula Deen, no matter how many times I use one of their recipes it has NEVER turned out bad! So there is my promo for him.
I followed the recipe exactly the first time, and used the cups measurements instead of ounces. Only because lack of scales, but everything turned out great even still! The second time I made this I used cinnamon instead of nutmeg. It is in the oven now, I'll let you know if it doesn't turn out! I am sure that it will though. Blueberries and cinnamon you can't go wrong.
I hope you enjoy this recipe as much as we did! Add a little bit of whip cream on top and that is GOOD EATS!
Ingredients
For the cake:
Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed
Directions
For the cake:
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 ginger. 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.
Happy Cooking!!!
It's summer time, kicked into full gear here in the USA. So I found this recipe looking for something sweet to make Steve and I. In the summer, I hate eating hot things like cobbler or pies etc. I also didn't want to eat just fruit. Not that I have anything against it, just wasn't in the mood for just fruit. I can't remember what exactly I googled for, but if you have found this blog than you know that you can search for anything on the Internet!!
Anyways, this is an Alton Brown recipe. Side note- I love Alton Brown! He is always precise and just like Paula Deen, no matter how many times I use one of their recipes it has NEVER turned out bad! So there is my promo for him.
I followed the recipe exactly the first time, and used the cups measurements instead of ounces. Only because lack of scales, but everything turned out great even still! The second time I made this I used cinnamon instead of nutmeg. It is in the oven now, I'll let you know if it doesn't turn out! I am sure that it will though. Blueberries and cinnamon you can't go wrong.
I hope you enjoy this recipe as much as we did! Add a little bit of whip cream on top and that is GOOD EATS!
Ingredients
For the cake:
Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg
2 ounces unsalted butter, chilled and cubed
Directions
For the cake:
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 ginger. 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.
Happy Cooking!!!
