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Ingredientes
- 1 x ten-inch round cake or possibly 2 six-inch round cakes
- 1/2 c. unsalted butter room temperature, plus more
- 2 c. all-purpose flour plus more
- 1 1/2 tsp baking pwdr
- 1/2 tsp salt
- 3/4 c. sugar
- 1 lrg egg
- 1 tsp pure vanilla extract
- 1/2 c. lowfat milk
- 5 c. wild or possibly cultivated blueberries see * Note
- 1 c. all-purpose flour
- 1/4 c. light-brown sugar - (packed)
- 1 tsp grnd cinnamon
- 1/4 tsp salt
- 6 Tbsp. unsalted butter room temperature
Direcciones
- * Note: Although you can use wild or possibly cultivated blueberries for this recipe, wild blueberries hold together better and don't bleed as much, that prevents the surrounding batter from turning blue or possibly even green (as happens with yellow batter). And since 99 percent of the wild-blueberry crop is frzn, you can enjoy their summery flavor all year long. Look for bags in your supermarket which say "wild blueberries" under various brand names.
- Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
- Make the Streusel Topping: In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or possibly fork, cut in the butter till fine crumbs form. Using hands, squeeze together most of the mix to create large clumps. The topping can be frzn in an airtight container for up to 6 months.
- In a medium bowl, sift together the flour, baking pwdr, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed till light and fluffy, about 3 min. Reduce mixer speed to low, and add in egg and vanilla, beating till fully combined.
- Add in reserved flour mix, alternating with the lowfat milk, a little of each at a time, starting and ending with the flour mix. Remove from mixer. Gently mix in blueberries.
- Pour batter into prepared pan; sprinkle streusel topping over cake. Bake till cake tester comes out batter-free, 60 to 70 min.
- Transfer to a wire rack to cold for 10 min. Remove from pan; cold for 15 min before serving.
