Tasty History

We wrapped up the family workshops at the historic house a few weeks ago.  We had fun making soap scrimshaw, outlining and then cutting silhouettes, and weaving bracelets.  Each art activity was accompanied by a docent-led discussion of the historical context of the craft--maritime life in the eighteenth-century, capturing likenesses before photography, and the process of yarn craft from sheep to shawl.

And we have one docent who often bakes for us. For the last workshop, she brought us this delicious blueberry cake, which everyone raved about.    History is always better with food.

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Blueberry Crumb Cake
Streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 stick unsalted butter, melted
1 1/3 cup flour

Cake:
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 extra large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
confectioner's sugar for sprinkling

Preheat oven 350F.  Butter and flour a 9" round baking pan.

For streusel:  combine 1st four ingredients in bowl.  Stir in melted butter, then flour.  Mix well.

For cake:  Cream butter and sugar with mixer on high speed 4-5 minutes, until light.  Reduce to low and add eggs one at a time.  Add vanilla, lemon, and sour cream.  In separate bowl sift together flour, baking powder, baking soda, and salt.  With mixer on low, add flour to batter just until combined.  Fold in blueberries.  Spoon into prepared pan, crumble topping evenly over batter.  Bake for 40-50 minutes until tester comes out clean.  Cool and sprinkle with confectioners sugar.  Enjoy!

Miss P.K.