I have not traditionally been a baker - I have too little self control to have baked goods in the house. However, in the past 5 or 6 weeks since I broke down and bought a kitchenaid stand mixer, I have managed to bake at least once a week to make the investment worth it. It has been life changing! I love baking, and I found that I love sharing my baked goods with others (primarily my coworkers) more than eating them myself. A week ago, I saw this recipe on my favorite baking blog and just had to try it! Luckily blueberries were on sale.
A lot of what I have made has been very rich (start strong!). I couldn't tell from the blog, but this recipe is actually much lighter than what I have been making (less than 200 calories if you cut it into 20 servings!) and is quite delicious. It feels more like a coffee cake/breakfast dessert. I am not a huge blueberry fan but this recipe won me over. Also, while this recipe is lighter, it was still just as big a hit with my coworkers!
Ingredients (original recipe):
For the crumb
3 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold unsalted butter (2 sticks), cut into small cubes
1 egg
For the blueberry filling
4 cups fresh blueberries
1/2 cup granulated sugar
4 tsp cornstarch
juice of one lemon
Directions:
Preheat oven to 375 degrees F. Lightly grease a 9x13 pan.
To prepare the fililng, combine the flour, sugar, baking powder, and salt in a large mixing bowl and mix together.
Add the butter (which I failed to cut into small pieces).
Use a pastry cutter, a fork, or your fingers to break up the butter and combine with the dry ingredients. (We used our fingers in the cooking class I took, and I think that worked better than a fork). This takes awhile (at least 4-5 minutes) regardless of your method! You are looking for the butter to be broken up into flour-covered pebbles and a crumb like consistency.
Add the egg & continue to combine.
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| Here is a close-up picture of the consistency - next time I am considering using slightly less flour |
Press half of the crumb mixture into the prepared 9x13 pan.
Combine the all the blueberry filling ingredients in a large bowl and mix to combine (apologies for the poor picture).
Pour and spread evenly over the crumb mixture.
Top with the remaining crumb mixture and pop in the oven.
Bake for 45-50 minutes, until the crumb mixture is light golden brown. Cool completely prior to cutting.
Enjoy!
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