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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Crumbcake Squares

Date Added: January 27, 2013

Ingredients:

1 Cup Unsalted Butter softened
1 1/2 Cups Sugar
3 Unit Eggs separated, plus 2 egg yolks
2 Teaspoons Vanilla or orange flower water; optional
2 1/2 Cups All-Purpose Flour up to /2 - 4 1/2
2 Teaspoons Baking Powder plus
3 Unit Eggs yolks (up to)
1/4 Cup Milk or buttermilk
1 Quart Blueberries rinsed, picked over and dried
2 Cups All-Purpose Flour up to /2 - 4 1/2
1/3 Cup Sugar
1/3 Cup Brown Sugar heaping
1/2 Teaspoon Cinnamon (or more, to taste)
1/4 Teaspoon Nutmeg ground
3/4 Cup Unsalted Butter melted
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Directions:

1. PREHEAT THE OVEN TO 350F Butter a 12-by-18-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper.

2. In a large mixer bowl, beat the butter and sugar until soft and light.

3. Add the eggs one at a time, beating well between each addition.

4. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour.

5. Spread the batter evenly in the prepared pan.

6. Scatter the blueberries evenly over the batter, pressing them in gently.

7. FOR THE CRUMBS: MIX THE FLOUR, SUGARS, cinnamon and nutmeg in a bowl.

8. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand.

9. Scatter the crumbs over the berries as evenly as possible.

10. Bake the cake about 40 minutes until batter is firm and crumbs are well-colored.

11. Cool the cake in the pan on a rack. Cut the cooled cake into 24 3-inch squares.

12. Remove the squares from the pan to a platter.

13. VARIATIONS: Substitute 4 cups pitted sour cherries for the blueberries.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Blueberries, Natural Sweeteners allergies.
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