Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 1/2 c. all-purpose flour
- 1 tsp baking soda
- 1 tsp baking pwdr
- 1/4 tsp coarse salt
- 10 Tbsp. room temperature unsalted butter plus more
- 1 c. granulated sugar
- 3 lrg Large eggs
- 1 tsp pure vanilla extract
- 1 1/4 c. lowfat sour cream
- 3 c. blueberries Confectioners' sugar for dusting
- 1 1/2 tsp grnd cinnamon
- 1/2 tsp coarse salt
- 1/2 c. light-brown sugar - (packed)
- 1 1/2 c. all-purpose flour
- 12 Tbsp. unsalted butter room temperature
Direcciones
- Preheat oven to 350 degrees. Sift together flour, baking soda, baking pwdr, and salt into a bowl; set aside. Butter a 9-inch square baking pan; set aside.
- Prepare the Crumb Topping: In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or possibly a pastry blender till well combined and crumbly. Set aside.
- In the bowl of electric mixer fitted with the paddle attachment, cream butter and granulated sugar till light and fluffy, about 4 min. Add in Large eggs, one at a time, till well combined. Add in vanilla, and beat till combined. Add in reserved flour mix and the lowfat sour cream, and beat just till well combined. Mix in 2 c. blueberries.
- Spoon batter into prepared pan. Toss remaining c. blueberries with the crumb topping. Sprinkle crumb topping over cake. Bake till golden and cake tester comes out clean, 50 to 60 min. Dust with confectioners' sugar before serving.
- This recipe yields 1 nine-inch cake.
- Yield: 1 cake
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
