After cleaning out my freezer, I had blueberries to use. I found two recipes for Blueberry Cake in the Quilt Country cookbook and will make both to see which we like better. Today I made the one that looked like a coffee cake type to me. The main difference I could see was that it called for cornstarch mixed in with the flour. Since this is an ingredient in cake flour, I thought it might give the cake a more tender crumb.
Well, we ate some of the cake for coffee this afternoon and it is quite good. I do think it needs a touch of lemon and would put some fresh rind in it the next time. Added to the blueberries when they are stirred in. I will try the other recipe later in the week.
Blueberry Streusel cake
¼ cup brown sugar
⅓ cup all purpose flour
½ teaspoon cinnamon
¼ teaspoon mace
¼ cup (½ stick) cold butter
6 Tablespoons (¾ stick) butter, softened
¾ cup granulated sugar
1 large egg
2 cups all purpose flour
3 Tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon vanilla
½ cup milk
2 cups fresh or free flowing frozen blueberries
Place the dry streusel ingredients in a food processor bowl. Drop in the butter and pulse until small crumbs form. (this can also be done in a bowl with pastry blender. Set aside
Preheat oven to 375° In a large mixer bow, cream the softened butter. Add the sugar a little at a time and beat until mixture is light and fluffy. Add the egg, and beat well. Sift together the flour, cornstarch, baking powder, and salt. Add to the butter mixture alternating with the combined milk and vanilla with the mixer set on low speed. Stir in the blueberries by hand.
Spread the batter in greased or sprayed 6 inch square cake pan. Spoon the streusel topping evenly over the batter. Bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let cake cool for 15 minutes then cut into squares and serve warm.
Cooking From Quilt Country Page 76