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Add a photoServings: 12
Ingredients
- 1 c. Unsalted butter, softened
- 1 1/2 c. Sugar
- 3 x Large eggs
- 2 tsp Vanilla extract
- 2 1/2 c. Unbleached all-purpose flour
- 2 tsp Baking pwdr
- 3 x Egg yolks
- 1/4 c. Lowfat milk or possibly buttermilk
- 1 quart Blueberries, rinsed, picked over and dry
- 2 c. Unbleached all-purpose flour
- 1/3 c. Sugar
- 1/3 c. Brown sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 3/4 c. 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 possibly waxed paper. In a large mixer bowl, beat the butter and sugar till soft and light. Add in the Large eggs one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking pwdr and stir into the batter in three additions, alternating with the yolks and lowfat milk, beginning and ending with the flour.
- Spread the batter proportionately in the prepared pan. Scatter the blueberries proportionately over the batter, pressing them in gently.
- FOR THE CRUMBS: MIX THE FLOUR, SUGARS, cinnamon and nutmeg in a bowl. Heat the butter and stir it in proportionately. Rub the mix to coarse crumbs by hand.
- Scatter the crumbs over the berries as proportionately as possible. Bake the cake about 40 min till batter is hard and crumbs are well-colored. Cold 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 c. pitted sour cherries for the blueberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 12 servings | |
| Calories 599 | |
| Calories from Fat 253 | 42% |
| Total Fat 28.83g | 36% |
| Saturated Fat 17.59g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 236mg | 10% |
| Potassium 129mg | 4% |
| Total Carbs 79.65g | 21% |
| Dietary Fiber 2.4g | 8% |
| Sugars 41.72g | 28% |
| Protein 7.2g | 12% |
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