Blueberry Bash Contest 2014 Honorable Mention – Leigh Suznovich

Ingredients

Crumb Topping Ingredients: 1/3 cup packed dark brown sugar

• 1/2 cup all-purpose flour
• 1/2 cup coarsely chopped walnuts
• 1/4 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 stick unsalted butter, softened for 30 seconds in microwave on high and cooled

Cake Ingredients:

• 1 stick unsalted butter, melted and cooled
• 2 eggs
• 1 cup milk
• 1 cup mascarpone cheese
• 1/2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cups sugar
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 teaspoon cinnamon
• 1/2 tsp nutmeg
• 1 cup fresh blueberries

Directions

1. First prepare crumb topping. In a bowl, combine sugar, flour, walnuts, vanilla, and cinnamon. Add the softened butter in and stir together thoroughly. Set aside.
2. Pre-heat oven to 375^o. Using an 8 x 8 baking pan, spray liberally with cooking spray.
3. In bowl, thoroughly whisk together the cooled melted butter, eggs, milk, mascarpone and vanilla.
4. In another large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
5. Pour wet ingredients into the bowl of dry ingredients and gently whisk until just combined into a batter. A few little lumps are okay, you don’t want to overwork it. Switch to a rubber spatula and gently fold in the blueberries to complete the batter.
6. Pour batter into prepared baking dish and smooth it out with a spatula. Evenly distribute the crumb topping on top of batter and gently press it down to make it adhere to cake.
7. Bake crumb cake for 50-55 minutes, until the crumb top is golden and a toothpick inserted into the center comes out clean.
8. Remove from oven and cool at least 15-20 minutes.
9. Serve and enjoy!