Baking with Basil

Ever since I started reading blogs, I have read over and over how delicious Dorie Greenspan’s recipes are.  I’m not sure what took me so long to try one but I am kicking myself for not doing it sooner  I borrowed Baking From My Home to Yours from the library over the weekend.  As soon as I got in the car, I started flipping through the recipes and showing my husband all the enticing pictures.  What to make first!?!  They all sounded and looked so good.  I went with the Blueberry Crumb Cake.  I am sucker for anything with a buttery crumb topping.  Especially Apple Crisp!!!!

I can’t wait to make this for my family some weekend while we are home.  Maybe for Easter??  Bursting with blueberries in every bite.  I used frozen blueberries this time and it turned out great.  I can only imagine how good it would be if you used fresh.  At one point, the recipe states to zest the lemon and then with your fingertips rub the sugar and lemon zest together.  I strongly encourage after this step, that you stop for a moment and take a deep breath.  Heaven I tell you.  The smell of fresh lemons or zest is just so wonderful.

This was amazing while it was still warm!!  I did try some the next morning and although still very good……I preferred it straight from the oven.   Pour yourself a cup of coffee and dig in!!

Blueberry Crumb Cake

Recipe from Baking from My Home to Yours by Dorie Greenspan

Ingredients

Crumbs

• 5 tbsp unsalted butter, at room temperature
• 1/4 cup sugar
• 1/3 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup chopped walnuts

Cake

• 1 pint (2 cups) blueberries (fresh or frozen, not thawed)
• 2 cups plus 2 tsp all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/8 tsp freshly grated nutmeg (I used ground nutmeg)
• 2/3 cup sugar
• Grated zest of 1/2 lemon or 1/4 orange
• 3/4 stick (6 tbsp) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk

Center a rack in the oven and preheat to 350 degrees.  Butter an 8×8 inch square pan and put it on a baking sheet.

Crumb:  Put all ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and holds together when pressed.  Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface.  Refrigerate until needed.  (Covered well, the crumb mix can be refrigerated up to 3 days).

Cake:  Toss the blueberries and 2 tsp of flour together in small bowl and stir gently just to coat the berries; set aside.  Whisk together the remaining 2 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic (smells amazing!!).  Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed for about 3 minutes or until light.  Add the eggs, one at a time, beating for about 1 minute after each addition, then beat in the vanilla extract.  Don’t be concerned if the batter looks curdled – it will soon smooth out.  Reduce speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the flour mixture).  You will have a thick, creamy batter.  With a rubber spatula, gently stir in the berries.

Scrape the batter into the buttered pan and smooth the top gently with the spatula.  Pull the crumb mix from the refrigerator and, with your fingertips, break it into pieces.  Scatter the crumbs over the batter, pressing down ever so slightly.

Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean.  Transfer the cake to a rack and cool just until warm or until it reaches room temperature.