I hate to let any fruit go to waste. When fruit is a little bit past it's prime, I start thinking of desserts I can make to "get rid of it" in a more productive fashion.
Here's one of my favorite New York-Style crumb cake recipes, originally adapted from Cook's Illustrated, with some of my own modifications (MORE CRUMBS, a substitute for cake flour, etc.) and the addition of blueberries.
It's the perfect treat to bring on your next camping trip or summer vacation -- it triples as a breakfast, snack, or dessert. Or, just make it and have a staycation picnic. That reminds me -- serve with this Meyer Lemonade.
BLUEBERRY CRUMB CAKE
INGREDIENTS
Crumb Topping
1/2 cup [100 g] granulated sugar
1/2 cup [100 g] dark brown sugar
1 tsp ground cinnamon
1/4 tsp kosher salt
2/3 cup [150 g] unsalted butter, melted and still warm
2 cups [240 g] all-purpose flour
4 1/2 Tbsp [40 g] cornstarch
Cake
1 cup plus 2 Tbsp [124 g] all-purpose flour
2 1/2 Tbsp cornstarch
1/2 cup [100 g] granulated sugar
1/4 tsp baking soda
1/4 tsp kosher salt
6 Tbsp [85 g] unsalted butter, cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup [80 ml] buttermilk (or plain, low-fat yogurt OR 1/3 cup [80 ml] milk plus 1 tsp freshly squeezed lemon juice)
2 cups fresh blueberries, dredged in flour
Confectioners' sugar for dusting
DIRECTIONS
Crumb Topping
In a medium bowl, whisk together both sugars, cinnamon, salt, and melted butter. Sift together flour and cornstarch and fold into mixture with a spatula until it comes together in a cohesive dough. Set aside to let cool and harden.
Cake
Preheat the oven to 325 degrees. Lightly grease an 8-in by 8-in baking pan with butter.
In a stand mixer fitted with the whisk attachment, add flour, cornstarch, sugar, baking soda, and salt and mix on low until evenly combined.
Using the paddle attachment with the mixer at low speed, add butter one tablespoon at a time. Beat for 1 to 2 minutes, or until mixture resembles wet sand and no big chunks of butter remain, Whisk together egg, yolk, vanilla, and buttermilk in a large measuring cup. Pour the liquids into the cake mixture with mixer speed on low speed then increase speed to medium-high speed and beat until light and fluffy, about 1 minute, scraping sides if necessary.
Using a spatula, gently fold in blueberries.
Pour cake mixture into prepared baking dish and smooth surface with a rubber spatula. Break apart crumb topping into large chunks and gently sprinkle over batter until completely covered. Try not to press crumbs down into batter. Bake for 20 to 30 minutes, or until edges are golden brown and a toothpick inserted into center of cake comes out clean. Let cool on wire rack for at least 20 minutes before cutting and removing from pan. Dust with lots of confectioners' sugar when completely cooled.
