Like most of the rest of the country, we have had an unseasonably warm spring and early summer here. One of the consequences of this has been that many of the local fruits and vegetables are coming on much earlier than normal.
So I was only a little surprised to find fresh local blueberries at the farmer’s market a few weeks ago. Blueberries don’t usually hit until about mid-July in our area, but here is was the second week of June and they were at the market already.
I try to avoid buying trucked in fruit whenever possible, so I was holding out until I could get local blueberries to make this recipe from the Cakes section of the Modern Baker Challenge. I just never imagined it would happen this soon. This recipe is a combination of a blueberry crumble and a cake. It has a thick cake layer on the bottom, topped with a mix of blueberries and crumb topping.
I began by making the crumb topping, which consisted of flour, baking powder, sugar, cinnamon, nutmeg, and butter. Because the butter was melted, it had more of a doughy consistency than a crumb topping made with room temperature butter.
I crumbled the topping onto the blueberries in a baking dish and set them aside while I made the cake. I found this step kind of odd, as I expected the recipe to say to put the blueberries on the batter, then add the crumb topping. It turns out my instincts were right on in this case, as I got an e-mail from Nick Malgieri after I made this recipe noting that this instruction was an error in the book. Either way, it worked out fine.
The cake batter was made with flour, butter, sugar, eggs, vanilla, baking powder, and buttermilk. After mixing it up, I spread it in the pan.
I topped the batter with the blueberries and crumb mixture.
I baked the cake for about 40 minutes, until the batter was set and the crumb well-colored.
The blueberries melted into a jam-like consistency and were delicious with the crumb topping. I thought the cake layer was a bit too thick for the amount of topping. I think if you doubled the amount of blueberries, it would be perfect.
Abby liked this recipe a lot (she has a thing for blueberries), and she wrote the official post for the Challenge. You can check it out here.