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Blueberry Crumb Cake Squares Recipe

by Global Cookbook

Ingredients

1/2 lb Unsalted butter - (2 sticks) softened 1 1/2 c. Granulated sugar 3 whl Large eggs plus 3 x Egg yolks 2 tsp Vanilla extract 1/4 c. Lowfat milk or possibly buttermilk 2 1/2 c. Bleached all-purpose flour 2 tsp Baking pwdr

1 quart Blueberries rinsed, picked over, and dry 2 c. Bleached all-purpose flour 1/3 c. Granulated sugar 1/3 c. Brown sugar 1/2 tsp Grnd cinnamon 1/4 tsp Grated nutmeg 12 Tbsp. Unsalted butter - (1 1/2 sticks) melted 1 x Jelly-roll pan, 10" by 15" buttered

Directions

1. Set a rack at the middle level of the oven and preheat to 350 degrees.
2. For the cake batter, in a large mixing bowl, beat the butter and sugar till they're soft and light. Add in the 3 Large eggs one at a time, beating well after each addition. Beat in the vanilla. In another bowl, stir the yolks into the lowfat milk. Sift together the flour and baking pwdr and stir into the batter in 3 additions, alternating with the yolks and lowfat milk, beginning and ending with the flour. Spread the batter in the prepared pan.
3. Scatter the blueberries proportionately over the batter, and press them in gently.
4. To make the crumbs, mix the dry ingredients in a bowl. Stir in the melted butter. Rub the mix to coarse crumbs by hand. Scatter the crumbs over the berries as proportionately as possible.
5. Bake the cake for 50 to 60 min, till the batter is hard and the crumbs are well-colored.
6. Cold the cake in the pan on a rack. Cut the cooled cake into fifteen 3-inch squares. Remove the squares from the pan to a platter.
7. Serve the cake squares as a casual dessert - they're great for a picnic. Store loosely covered at room temperature.
8. This recipe yields 15 three-inch squares.

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