Saturday, February 26, 2011
“Eye seeeeee you.” said Cake. “Look into my strange blueberry eyes. I’m alive! Now, let me tell you a story. The world was first inhabited by cake, not by monkeys. Then evil humans came and ate us to near extinction! How cruel this world….”
“Oooo Cake! MUNCH! Chomp, chew… Wait; did you have something important to say Cake? Oh, never mind. I guess I’ll just eat the rest of you now.”
At least, that’s how I imagined it went. I suppose I could have edited out the blueberry “eyes”, but they made me laugh. So of course, I left them in the picture.
Poor tasty cake.
Blueberry-Lemon Cheese Crumbcake
I adore Beth Hensperger’s recipes but loath reading long convoluted instructions. I’ve separated the recipe into steps making it easier to follow for us short attention span types.
8 ounces cream cheese, at room temperature
1/3 cup sugar
Zest of 1 lemon (optional, but makes cake more flavorful)
2 tablespoons fresh lemon juice
1 large egg
1 tablespoon unbleached all-purpose flour
1. Preheat the oven to 350 degrees (325 if using a dark metal pan). Grease and flour a 10-inch springform pan and set aside.
2. In a medium-large bowl, beat the cream cheese with a wooden spoon or electric mixer until creamy. Beat in the sugar, lemon juice, egg, and flour until smooth. Set aside.
1 1/4 cups unbleached all-purpose flour (Can be half whole wheat pastry flour, if desired.)
1/2 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1. In a small bowl, combine the flour, sugar and cinnamon. Cut in the butter with a fork or your fingers until coarse crumbs are formed. Set aside.
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1 1/2 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups (1 pint) fresh or frozen blueberries
1. In a bowl with a wooden spoon, or in the bowl of a stand mixer, cream the butter and sugar until fluffy. Add the eggs and vanilla extract and mix well.
2. In a small bowl, combine the flour, baking powder and salt. Beat the dry ingredients into the creamed mixture in two additions, alternating with the milk. Beat until smooth and fluffy.
3. Spread the batter into the pan, building up the sides slightly. Sprinkle the surface with half of the blueberries. Pour the cream cheese mixture on top and sprinkle with the rest of the blueberries. Sprinkle the crumb topping over the top and press it gently into the cake.
4. Bake for 60 to 70 minutes until the edges are golden-brown and the crumb topping is golden. If the crumb topping doesn’t brown, broil it for a couple of minutes at the end but watch closely as it can quickly burn.
Recipe from “The Best Quick Breads”, by Beth Hensperger. Picture by Laura Flowers.