I adapted this recipe, published in “The Weekend Kitchen” by me (Bonnie Tandy Leblang) and Joanne Lamb Hayes, Harmony, 1992. It called for wild blueberries, which aren’t in season now (other than in Florida), so I substituted regular ones. I find this irresistible, especially the crumb topping; so do all my friends and relatives who now make this.
My son Eric began baking before he was in kindergarten with — of course — parental supervision; this was one of his favorites. Now his niece Deli, who just turned 3, assists her mom Andrea in making this additive cake. Measure out the ingredients, let your child add each to the bowl and then combine them when appropriate. For young children, I suggest you assist with the “folding.”
QUESTIONS about this how to do something in this or other recipes? Ask in the comments section below or email email@example.com and I’ll respond.
Makes 8 servings
2 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
2 cups blueberries (wild when available) rinsed and well drained
2 eggs, lightly beaten
4 ounces (8 tablespoons, 1 stick) unsalted butter, melted and cooled
1/4 cup milk
1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
2 ounces (4 tablespoons, 1/2 stick) unsalted butter
Preheat oven to 350°F. Grease a 9-inch square pan.
Stir together the flour, sugar, baking powder and salt in a medium-size bowl. Remove 1 tablespoon of the mixture and toss with the blueberries.
Blend the eggs, butter, milk, lemon juice and vanilla in a small bowl. Add these “liquid” ingredients to the other bowl with the “dry” and beat until smooth. This can be done with a wooden spoon. Once combined, gently fold* in the blueberries, then turn into the prepared pan.
To make the crumb topping: Stir together the flour, sugar, cinnamon and butter until crumbly. Sprinkle over the batter in the pan.
Bake until a cake tester (toothpick, thin skewer or other) inserted in the center of the cake comes out clean, about 50 to 60 minutes. Remove to a wire rack and cool. Serve warm or at room temperature.
*FOLDING is a term used to describe the process of combining ingredients gently without stirring, beating or otherwise mixing. In this recipe, gently pull a spatula or wooden spoon across the bottom and up the side of the bowl, “folding” the batter over the blueberries. Move the bowl so you’re at a different spot, about a quarter turn, and continue to do so until the blueberries are dispersed throughout the batter.
If you mix instead of fold, you’ll get blue-colored batter.