Monday, April 22, 2013
Blueberry Streusel Cake
I made this cake last Monday for a potluck brunch that my friend Laura hosted in honor of the Boston Marathon. Her apartment is ideally located at the top of the challenging (and daunting) heartbreak hill, so we gathered there to lend our vocal support/enthusiasm to the runners. Everyone contributed a ridiculous amount of delicious food (see crowded table pic below) and Laura made amazing bellinis with freshly squeezed peaches. We feasted and chatted and then we spent hours cheering on runners, including our friend Kim- a first time marathoner! It was the perfect morning with wonderful friends.
Given the fear and pain generated by the bombings, I feel very lucky to have those positive memories from the day. I’ve really loved watching the marathon these past three years that I have been in Boston for law school. For me it has always been about celebrating with friends and cheering for runners until my throat hurts and I lose my voice. Since I’m moving to Seattle soon, I probably won’t be able to make it to next year’s marathon. But when Patriot’s day rolls around again I can guarantee that I will be cheering extra loudly from across the country.
If you would like to make a contribution to victims of the bombing, please consider donating to the medical expenses for the two Boston College students who were seriously injured in the blasts. Here are the links to the pages supporting Brittany and Liza.
BLUEBERRY STREUSEL CAKE
Click here to print
from Gourmet Magazine
For streusel topping:
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon packed dark brown sugar
1 tablespoon plus 1 teaspoon granulated sugar
3/4 teaspoon cinnamon
1/2 stick cold unsalted butter, cut into 1/2-inch pieces
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
3/4 teaspoon pure vanilla extract
1/2 stick unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 lb blueberries (3 1/4 cups)
Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
Make streusel topping:
Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Stir together sour cream and vanilla in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined. Gently fold in blueberries. Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 40 minutes. Lift out cake using foil and cool completely on rack.
Cake can be made 1 day ahead and kept, well wrapped in plastic wrap, at room temperature.