streusel « Oklahoma Pastry Cloth

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Blueberry Season In Full Swing

Sunday, June 5th, 2011

Several stages of ripening in our blueberry bed

The blueberries are coming in with a bang this year. They are so big and juicy! Oklahoma’s gonna compete with Maine, I’d say!!

When I was a girl, my family would go to Cadillac Mountain in Maine and pick wild blueberries to our heart’s content. Wild raspberries and strawberries could be found as well. There was just nothing like standing on that high mound of granite that was covered in short blueberry bushes, loaded with small, ripe berries. The book Blueberries For Sal was a favorite of ours.

Now, I harvest Oklahoma blueberries – large, plump and sweet. The bushes are much larger than those of the Maine wild blueberries. The berries are wonderful for jelly, muffins, scones and coffee cake and today, I thought I’d share a yummy coffee cake recipe that we like. Canned blueberries work fine in this recipe too. Enjoy!

Blueberry Streusel Crumb Cake

For Cake:

1 stick real butter at room temperature

3/4 cup granulated sugar

3 large eggs

1 teaspoon pure vanilla

1/2 tsp grated lemon or orange zest

2/3 cup sour cream

1 ¼ cup all purpose or heavily sifted pastry flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 cup fresh blueberries tossed with 2 tbsp sugar or ¾ cup canned blueberries

Confectioners Sugar

For the Streusel Crumb Topping

1/4 cup granulated sugar

1/3 cup light brown sugar lightly packed

2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg

1 stick butter, melted

1 cup all purpose flour or heavily sifted pastry flour

1/2 cup chopped English Walnuts or pecans

Printable Recipe

Cream butter, sugar and eggs together

Add vanilla and either lemon or orange zest and mix

Add sour cream and mix in

Add flour that has been mixed with soda, salt and baking powder. Stir

Add fresh blueberries that have been tossed with sugar or use canned blueberries

Grease a 9” round or square pan with Crisco or other shortening. I use a paper towel to do this. I find that it covers more surface than a brush.

Flour the pan by shaking flour around the surface of the pan until all areas are covered. Shake out excess flour. In cookbooks, this is what is meant by “greasing and flouring “ your pan.

Meanwhile, melt stick of butter over medium heat and remove from heat

Add white and brown sugars and stir

Add cinnamon and stir until completely blended

Stir nuts into the batter

Add flour and stir until everything is totally incorporated. It will be crumbly and sticky.

Pour batter into baking pan and crumble topping over the surface of the batter

Crumble the topping all the way to the edge of the pan. Place in a 350º preheated oven and bake for 40 – 55 minutes. Test for doneness with a knife or a toothpick. It should come out clean.