Wednesday, July 22, 2009

Blueberry Cobbler Cake

A friend of mine brought this to our Friday potluck and it was Amazing!! Before you look at the ingredients, take a long look at the picture and convince yourself that you MUST make this. Otherwise the copious amount of butter might just freak you out!!
I really think you could do without so much crumble on the top, so if you wanted to you could just make less of it… I would also say the more blueberries, the better!

Blueberry Cobbler Cake
4 1/2 cups flour, divided 
1 1/2 cups firmly packed brown sugar
1 tsp. salt, divided 
3 sticks unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 tsp. baking powder
Two baskets (each 11 oz) fresh blueberries

Preheat your oven to 350 degrees.  Grease a 9 x 13 baking dish.  In a medium bowl, using your fingers, combine 3 cups flour,
the brown sugar, and 1/2 tsp. salt.  Mix in all but 2 tablespoons butter until large crumbs form; set aside. 

In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk. In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining  1/2 teaspoon salt.  Add the egg mixture and stir to form a thick, smooth batter.

Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
Scatter the blueberries/cherries over the batter; sprinkle the remaining crumb mixture on top. 
Bake until the cake is golden brown, 35 to 40 minutes.  Transfer to a rack to cool for about 20 minutes before serving.

1 comment:

Sally said...

I just made this tonight for dessert and it was great! I halved the crumb portion, omitted it from the bottom crust and sprinkled it only on the top and it tasted great! We had it hot with ice cream and it was good. We are looking forward to eating the leftovers cold for breakfast in the morning!