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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I love anything blueberry and this is no exception. This recipe came from that she adapted from Cooks Illustrated so you know its yummy! Ingredients:
1/2 cup flour |
1/2 cup packed light brown sugar |
2 tablespoons granulated sugar |
1/4 teaspoon ground cardamom or 1/4 teaspoon cinnamon |
1/8 teaspoon salt |
1/4 cup unsalted butter, softened |
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
10 tablespoons unsalted butter, softened |
2/3 cup granulated sugar |
1/2 teaspoon salt |
1/2 teaspoon lemon zest |
1 1/2 teaspoons vanilla extract |
2 eggs, at room temperature |
3 1/2 cups fresh blueberries |
Directions:
1. To make the streusel, whisk together the flour, sugars, cardamom or cinnamon, and salt. Beat in the butter and mix on low until the mixture resembles wet sand, about 2 1/2 minutes.
2. Preheat the oven to 350 degrees and line the bottom of an 8″ pan with parchment paper. Lightly spray the bottom and sides of the pan with cooking spray. In a medium bowl, whisk together the flour and baking powder. In another medium bowl, beat the butter, sugar, salt, and lemon zest at medium speed until fluffy, about 3-4 minutes. Beat in the vanilla. Add in the eggs one at a time. Gradually add in the flour mixture, beating just until incorporated. Fold in the blueberries.
3. Transfer the batter to the prepared pan and top with the streusel. Bake about 55 minutes or until the streusel is golden brown and a knife inserted in the center comes out clean. Transfer to a wire rack to cool.
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