Friday, June 10, 2016

Quick Blueberry Streusel (Platz) - Flashback Friday



This Friday I want to take you back to one of the earliest posts, a Quick Blueberry Streusel that you can't go wrong with. If you need some reviews, check out the comments there. I'm assuming someone will ask about other fruit and I don't see why not, but I have to be honest and say this one always wins big time with blueberries.

Ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 3/4 cup butter (room temp)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg beaten with fork in meas. cup, then filled to 1 cup with buttermilk
  • 2 cups blueberries

  1. Pre-heat oven to 375 F. 
  2. Mix butter into flour and sugar with pastry blender until well blended and crumbly. 
  3. Set 1 1/4 cups aside for topping. 
  4. To the first, bigger part of the mix, add baking powder and soda, then stir in combined egg and buttermilk 
  5. Spread into greased 9 x 13 pan. Sprinkle with 2 cups blueberries and reserved crumb mixture. Squeeze to make crumb clusters as you drop them by handfuls.
  6. Bake on rack in upper third part of oven (important) for 35 - 45 min. Cool or serve warm with ice cream.
Tips:
Light colored (aluminum) pans/sheets are prefereable for when you want to keep the pastry (or cookies) from getting too dark on the bottom. If you have to use a glass pyrex pan, lower the oven temperature by 25 degrees and/or if you see the bottom getting too dark. place aluminum foil on rack under the pan.
Dark pans/sheets are good for when you want to get a nice dark/crisp bottom. They are good for roasting.

11 comments:

  1. This looks amazing! Have you ever made this with frozen blueberries? Maybe they would be too watery? I ask because sometimes frozen are much cheaper than the fresh.

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    Replies
    1. Frozen berries work very well! Do not thaw - spread on while frozen, sprinkle with crumbs and pop the cake into preheated oven. I have used frozen more often than fresh.

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  2. I was wondering the exact same thing

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  3. That looks wonderful, a great recipe.

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  4. Won't blueberries stain an aluminum pan? I know that happens with cranberries.

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    Replies
    1. If the blueberries were ar the bottom ( like in a crisp) then it would be best to use a glass pan but in this case the blueberries do not really touch the pan, so it's totally fine. I've used it for many years with no stains.

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    2. You can also line the pan with parchment paper. I use it if I want to be able to lift the whole cake out - like in the photo.

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    3. Great! Thanks.

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  5. I just made this. I added 1/4 tsp. salt, since I used unsalted butter (recipe said butter, so I assumed it meant salted butter). Also I didn't have any buttermilk so I added 1 tbsp. vinegar before I measured the milk, to make a replacement buttermilk. Baked 35 min. Flavor is lovely, but it's a bit soggy, and I'm wondering if that's typical?

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    Replies
    1. It's not typically soggy and your changes should not have affected that. I'm wondering if the extra 5 - 10 minutes would have been good. Was it a juicier fruit you may have used? I use a different batter for juicier fruit. Hope this works out on another try.

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  6. I made this today and it is so amazing! This is a keeper for sure. The only thing I will do differently next time is make more topping. I really love lots of crumb. Thank you so much for this recipe!

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