Blueberry Boy Bait (America's Test Kitchen) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 24 |
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From America's Test Kitchen episode 816 Old-Fashioned Breakfast Cakes. Based on a Pillsbury Bake-Off winner from 1954, this recipe has been subjected to the ATK perfection technique - the streusel is softer and the cake is less cottony. Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon table salt |
1/2 lb butter, softened |
1/2 cup white sugar |
3/4 cup packed light brown sugar |
3 large eggs |
1 cup milk |
1 cup frozen wild blueberries, divided |
1 teaspoon flour |
1/4 cup white sugar |
1/2 teaspoon cinnamon |
Directions:
1. In a bowl, whisk together flour, baking powder and salt.
2. In work bowl of a stand mixer, cream together butter, white sugar and light brown sugar on medium-high until fluffy, about 2 minutes. About halfway through, scrape down sides and bottom of bowl with a spatula. While mixer is running, add eggs one a time. When well combined, alternate adding flour mixture by thirds and milk divided in half (that is, add 1/3 of the flour then 1/2 the milk, then half the remaining flour, the rest of the milk, then the last of the flour). Mix until just incorporated; do not over mix. Stir briefly by hand to finish.
3. Toss 1/2 c frozen blueberries with 1 t flour, then fold them into the batter.
4. Grease and flour a 9x13x2 baking pan. Pour batter into prepared pan and spread evenly. Sprinkle remaining 1/2 c frozen blueberries evenly over the top of the cake batter. Stir cinnamon into sugar and sprinkle over the top.
5. Place pan in a preheated 350°F oven on the middle rack for 40-45 minutes or until a toothpick inserted in the center comes out clean. Rotate pan 180° halfway through. Cool in pan 20 minutes, then turn entire cake out onto a rack, then invert onto a cutting board.
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