Food & Photo
Send off guests with a smile with this blissful summer blend of fresh blueberries and buttery crumb crust!
Active time: 30 min. Total time: 2½ hrs. Serves: 12
- 2 sticks butter, divided
- 1½ cups sugar, divided
- 2 eggs
- 1 tsp. vanilla extract
- 2½ cups all-purpose flour, divided
- ¼ tsp. salt
- 1 Tbs. baking powder
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ cup heavy cream
- 1 lemon, zested and juiced
- 4 cups blueberries, fresh or frozen
Heat oven to 350°F. In bowl, using electric mixer, cream 1 stick butter and ¾ cup sugar until fluffy. Add eggs and vanilla; mix until incorporated. Add 1½ cups flour, baking powder, cinnamon, nutmeg and ¼ tsp. salt; mix until combined. Add heavy cream and 1 tsp. lemon zest; mix for 30 seconds.
Pour batter into greased and lightly floured 9" round springform pan. In a separate bowl, combine remaining butter, sugar and flour to create crumble topping. Use fingers or pastry cutter to create coarse crumbs. Add blueberries in an even layer on top of batter; top with the crumb mixture. Bake about 1 hr. 15 min. or until the crumbles are golden brown.
Let cool for 1 hr. before removing from springform pan. Serve warm or at room temperature with whipped cream, if desired.