Monday, June 17, 2013

Fresh Blueberry Muffin Breakfast Cake

     I was weeding through stacks of dusty cook books today, hoping to donate a few to our neighborhood used book store.  As I was browsing through the pile, not wanting to miss even one good recipe, I came across this blueberry cake and thought it looked too good to pass up.  From Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book by Judy Rosenberg, the author wasn't kidding, as you can see, it's loaded with butter and sugar. 
     A great coffee cake to usher in blueberry season, what I especially like about the recipe is that you add the topping at the end of your baking time, lessening your chances of burning the sugary layer in your dutch oven.  In my 10 inch oven, it baked for a total of 55 minutes with 16 coals in a ring around the outside of the lid, 6 coals evenly spaced in the center and 10 briquettes in a ring around the bottom.  After 30 minutes the cake had set and I spooned on the topping.  Don't worry if every inch of the cake isn't covered, it will all meld together as it bakes and don't expect the topping to have the consistency of a streusel, it's supposed to be a crunchy layer of sugar. 
     If you want to blow your diet in a big way, this is the way to go.  You can smell the butter while it's baking in your dutch oven, and a warm slice, as it melts in your mouth, is positively sublime.
Fresh Blueberry Muffin Breakfast Cake

2 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
10 Tblsp unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 tsp vanilla
2 large eggs
3/4 cup milk
1 3/4 cups fresh blueberries
8 Tblsp unsalted butter, cut into 8 pieces
1/4 cup all purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 tsp ground cinnamon
Pinch of salt

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     For the cake, sift flour, baking powder and salt together in small bowl.
     Cream the butter, sugar and vanilla in medium bowl with electric mixer until mixture is light and fluffy.
     Add the eggs, one at a time, scraping bowl after each addition.
     Add dry ingredients in thirds, alternating with milk, beginning and ending with dry mixture.
     Mix just until batter is smooth.
     Gently fold in blueberries.
     Pour batter into prepared dutch oven.
     Bake at 350 degrees for 25-30 minutes or until the top is just set but not golden.
     Meanwhile prepare the topping.
     Mix all the dry ingredients in small bowl.
     Rub the butter into the sugar mixture with your fingers.
     When the top of the cake is set, cover the surface with spoonfuls of topping.
     Bake for 20-25 minutes more or until topping spreads and begins to get crunchy.
     Cake is done when tester comes out clean.
     Let cool in dutch oven before lifting out with parchment paper or serve warm from oven.

Spread buttery batter in parchment lined 10 inch dutch oven

I baked this cake with 16 coals in a ring around the outside of the lid,
6 spaced evenly in the center and 10 in a ring around the bottom

Let the cake bake for 25-30 minutes at 350 degrees

Once cake has set, spoon on topping

Bake for 20-25 minutes more or until topping has melted
and covered cake

Extremely rich and sweet but oh so delicious

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