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wigs

REC: Blueberry Crunch Cake

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wigs@juno.com
1759 posts
Joined: Mar 10, 2006

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Posted to Thread #22238 at 4:02 pm on Jun 22, 2012

This is a very old recipe from my mom's personal file so I have no idea where it originated. We used to enjoy it as a coffeecake w/ breakfast, but it is also a wonderful dessert and especially when served with a little ice cream.

Batter
1 cup butter, softened
2 cups sugar
4 eggs, separated
3 cups sifted flour
1 teaspoon cream of tartar -OR- baking powder
1 teaspoon soda
1 teaspoon vanilla
1/4 teaspoon almond extract (I use 1/2 teaspoon.)
1 cup buttermilk
1 pint or more blueberries, dusted with flour

Topping
3/4 cup white sugar (The original recipe calls for 1 cup of white sugar.)
1/2 cup brown sugar, packed
1/2 cup flour
1 teaspoon cinnamon
1/2 cup chopped moist coconut
3/4 stick butter, chilled

Grease and flour a 10x15x2-inch pan. Measure and get ready all ingredients for batter, sifting together dry ingredients. Prepare berries. Prepare topping, working all together. Cream shortening well and add sugar a small amount at a time; beat until light. Add egg yolks, one at a time and beat until light. Add sifted dry ingredients alternately with buttermilk. Fold in stiffly beaten egg whites. Add floured berries and fold in evenly. Pour into pan; level and sprinkle topping evenly over batter. Bake at 350 degrees for 55 minutes, more or less, until a toothpick inserted in the center of the cake comes out clean.

NOTES from Caryn Wiggins:
1) I hold out some of the 2 cups of sugar for the batter in order to use it to beat into the egg whites when I whip them.
2) For the topping I cut the chilled butter into a mixture of all the dry ingredients using quick pulses of my Cuisinart w/ the steel blade. Then I stir in the coconut by hand.
3) I don't have a 10x15x2" metal pan so I use a glass one and bake the cake at 325 degrees for about 55 minutes.
4) I often bake a half recipe of this cake using a 9x9" metal pan @ 350 degrees for 45-55 minutes.


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