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Blueberry Crumb Cake
Blueberry Crumb Cake
Crumb cakes might just be our favorite dessert, and adding blueberries takes this deliciously moist cake to another level. Fresh, local berries combined with a sweet crumbled cinnamon and brown sugar topping make this cake addictive. Variations of this cake have been featured on the foodnetwork.com, in the Barefoot Contessa, at Home cookbook and in the Cakes cookbook.
INGREDIENTS
For the streusel:
• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 pound (1 stick) unsalted butter, melted
• 1 1/3 cups all-purpose flour
For the cake:
• 6 tablespoons unsalted butter, at room temperature (3/4 stick)
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Confectioners’ sugar for sprinkling
DIRECTONS
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
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Basil and Balsamic Beets
Basil and Balsamic Beets
This Good Housekeeping recipe is a light but flavorful combination of fresh basil and beautiful beets!
INGREDIENTS
• 2 pound(s) beets
• 1 1/2 tablespoon(s) olive oil
• 2 tablespoon(s) chopped fresh basil
• 2 tablespoon(s) balsamic vinegar
• 1 tablespoon(s) brown sugar
DIRECTIONS
In 13″ by 9″ roasting pan, toss beets with olive oil. Roast in preheated 450 degrees F. oven 1 hour or until tender. Cool beets; peel and discard skins. Dice beets; toss with basil, balsamic vinegar, brown sugar. Add salt to taste, but not more than ¼ teaspoon.
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Simple Cucumber Salad
Simple Cucumber Salad
INGREDIENTS
• 2-3 large cucumbers (about 1 pound each or 4 pounds regular cucumbers)
• 1 1/2 teaspoons salt
• 1/4 cup white vinegar
• 1/4 cup cider vinegar
• 1/2 cup sugar
• 1 tablespoon fresh chives, chopped
DIRECTIONS
Peel the cucumbers and cut them in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center. Using a mandolin, slice the cucumbers crosswise as thin as possible, ideally about 1/8 inch thick. Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt. Set the colander over a bowl and refrigerate for at least 1 hour and up to 2 hours. Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid, and transfer the cucumbers to a medium nonreactive bowl. In another medium nonreactive bowl, combine the white vinegar, cider vinegar, and sugar. Stir until the sugar has completely dissolved. Pour the vinegar mixture over the cucumbers, add the chopped chives, and stir to thoroughly combine. Do not add too much vinegar mixture at first. Add little by little until desired taste. Serve immediately, or refrigerate for up to 12 hours or overnight, and serve cold.
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