看看7OTDJC0RJTOO分享Blueberry Crumb Cake的做法

Blueberry Crumb Cake

食材

材料：For the crumbs: 5 TBSP unsalted butter,room temperature 1/4 cup sugar 1/3 cup(packed) light brown sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 1/2cup chopped walnuts Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. refrigerate until needed ( Covered well, the crumb mix can be refrigerated fro up to 3 days) For the cake: 1/4 cup (half stick) butter, room temperature 4 oz. cream cheese , room temperature 1/2cup + 1 tbsp sugar 1 large egg 1 cup all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1 tsp. pure vanilla extract 2 cups fresh blueberries (or frozen, unthawed blueberries) Nonstick cooking spray with flour

做法

做法： 1. Preheat oven to 350F°. Spray a 8-inch cake pan with cooking spray with flour (like Baker’s Joy) or just grease and flour; set aside.
2. Using an electric mixer on medium speed, beat the butter and cream cheese until creamy, about 3 minutes. Gradually add sugar and beat well. Add egg and beat well .
3. In a bowl, combine flour, baking powder and salt. Add to butter mixture slowly with mixer on low speed. Stir in vanilla. Gently fold in berries by hand. The batter will be very thick. Pour into prepared pans and smooth top gently with spatula. Pull the crumb mix from the refrigerator and ,with your fingertips, break it into pieces. There's no need to try to get even pieces--they are supposed be lumpy and bumpy. Scatter the crumbs over the batter, pressing them down ever so slightly.
4. Bake for about 55 minutes. or until the crumbs are golden and a think knife inserted into the center of the cake comes out clean.Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.