1 1/2 c Sugar
2 ts Vanilla extract
2 ts Baking powder
1/4 c Milk ;or buttermilk
1 qt Blueberries
1 x Crumb Topping
1/3 c Sugar
1/3 c Brown sugar
1/2 ts Cinnamon
1/4 ts Nutmeg
PREHEAT THE OVEN to 350F. Butter a 12- by-18-inch jelly roll pan
and line the bottom with a sheet of parchment or waxed paper. In a
large mixer bowl, beat the butter and sugar until soft and light. Add
the eggs one at a time, beating well between each addition. Beat in
the vanilla. Sift together the flour and baking powder and stir into
the batter in three additions, alternating with the yolks and
milk, beginning and ending with the flour. Spread the batter evenly
in the prepared pan. Scatter the blueberries evenly over the batter,
pressing them in gently. For the crumbs, mix the flour, sugars,
cinnamon and nutmeg in a bowl. Melt the butter and stir it in evenly.
Rub the mixture to coarse crumbs by hand. Scat- ter the crumbs over
the berries as evenly as possible. Bake the cake about 40 minutes
until batter is firm and crumbs are well colored. Cool the cake in
the pan on a rack. Cut the cooled cake into 24 3-inch squares. Remove
the squares from the pan to a platter. VARIATIONS: Substitute 4 cups
pitted These are easy to make for a crowd and have the same delicate
texture as the larger baked crumbcakes. sour cherries for the
blueberries. Nick Malgieri PRODIGY Service Guest Chef
Yields
1 Servings