Blueberry Wrinkle
I love
fruit - especially blueberries, so imagine my delight when my
fabulous husband found several pints of organic blueberries in the
discounted produce bin of our local co-op. (I might have jumped up
and down a few times in my excitement.) Although I have enjoyed
eating my hoard by the fistful, it seemed like perhaps I should also
add them to my baking. I chose to add my blueberries to this trusty
cake recipe that comes from Nancy O'Connor's “Rolling Prairie
Cookbook.” I use my copy of this cookbook quite often, and it
shows. Among the many wrinkled and splattered pages, I can always
find a great recipe for whatever produce I have on hand. The
original recipe calls for raspberries but you can, of course, use any
type of berry you like. Also, I increased the amount of cinnamon.
As for the name of the cake, the crumb topping bakes into a “wrinkly”
and delicious crust.
Topping
Ingredients:
¼ cup
butter, melted
1/3 cup
brown sugar
1/3 cup
flour (unbleached white, whole wheat pastry flour, or a combination
of the two)
¾ teaspoon
cinnamon
Cake
Ingredients:
2 cups
berries (blueberries, raspberries, blackberries, etc.)
¾ teaspoon
lemon zest (Rather than measuring exactly, I just zest one medium
lemon)
2 cups
flour (unbleached white, whole wheat pastry flour, or a combination
of the two)
½ teaspoon
salt
2 teaspoons
baking powder
¼ cup oil
(olive, coconut, etc.)
½ cup
honey
½ cup milk
1 egg
Preheat the
oven to 350 degrees. While the butter is melting, combine the brown
sugar, flour, and cinnamon in a small bowl. Mix in the melted butter
and set aside. Lightly oil or butter the bottom and sides of an 8 by
8 inch pan and set aside. Rinse your berries, put them in a small
bowl, then zest one lemon directly onto the berries and set aside.
In a large bowl stir together the flour, salt, and baking powder.
Measure the oil, honey, and milk, all together in a 2 cup or larger
liquid measuring cup. Add the egg and emulsify this mixture with a
small whisk. Add to the dry ingredients and blend lightly, then fold
in the berries. Pour the thick batter into the prepared pan and
smooth out to the edges. Using small amounts at a time, flatten a
piece of the crumb topping between your fingers and then lay it on
top of the cake. Repeat until the top of the cake is covered and all
of the topping has been used. (It is fine to have small areas that
aren't covered completely.) Bake for approximately 40 to 45 minutes,
until the cake is firm to the touch and lightly brown.
This recipe
can be found on page 27.
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