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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 8 |
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At 94 years of age, I don't have the energy to do all the things I once did...but I can still get enthused about whipping up my favorite culinary concoctions! I tend to bake many desserts due to my sweet tooth.Leon Kingsley, Marshfield, Massachusetts Ingredients:
1/2 cup packed brown sugar |
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/3 cup finely chopped pecans |
1/3 cup cold butter |
cake: |
1/2 cup butter, softened |
3/4 cup sugar |
2 eggs |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
1-1/2 cups blueberries |
Directions:
1. In a bowl, combine the first four ingredients; cut in the butter until crumbly. Set aside. In a bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Mix well. Spoon two-thirds of the batter into a greased 9-in. springform pan. Sprinkle with two-thirds of the reserved crumb mixture. Top with blueberries and remaining batter and crumb mixture. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing sides of pan. Dust with confectioners' sugar. Yield: 8-10 servings.
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