CAKE BATTER
1 cup unsalted butter, softened
1 1/2 cup sugar
3 eggs
2 tsp vanilla extract
2 1/2 cup unbleached all-purpose flour
2 tsp baking powder
3 egg yolks
1/4 cup milk or buttermilk
1 qt blueberries, rinsed, picked over and
CRUMB TOPPING
2 cup unbleached all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup unsalted butter, melted
Directions
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. Scatter 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 sour cherries for
the blueberries.
Servings: 24 servings
Blueberry Crumbcake Squares Recipe brought to you by Recipe Ideas
Categories: Cake; Cookie; Dessert; Fruit
The History of Recipes
We are able to follow the history of `recipes` way back into ancient history, in fact as far as ancient Egypt, and quite possibly further than that. In practice though, mostly, these ancient records were just very basic hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians are some clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius also tells us how the cooks of his times were skilled in the use of many different aromatic flavours, including some familiar names such as thyme, rue and dill. During the following few hundred years, the rich families of Europe strove to lay on the most exotic meals, and as a consequence, the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. The revolution that is television brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Blueberry Crumbcake Squares recipe.
