Blueberry Breakfast Cake (Dorie Greenspan)

1-1/2 C flour

2 t baking powder

1/4 t baking soda

Pinch each salt and cinnamon

1 stick unsalted butter

1/2 C sugar

1/2 C brown sugar

2 large eggs

1/2 C buttermilk

1 pint fresh blueberries

1. Preheat oven to 375 F. Butter a 7x11" baking pan. Whisk together flour, baking powder, baking soda, salt, and cinnamon.

2. Using a mixer, beat the butter and sugars until smooth. Add eggs one by one and beat for 1 minute. On low speed, mix in half of the flour mixture, the buttermilk, then the rest of the flour mixture. Gently stir in berries. Pour into baking pan.

3. Bake 40-45 minutes. Cool before cutting. Serves 12.


Adapted from Baking From My Home to Yours

10 tablespoons unsalted butter, at room temperature

1/2 cup sugar

2/3 cup (packed) light brown sugar

2/3 cup all-purpose flour

1/2 teaspoon salt

1 cup chopped walnuts

Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface. Refrigerate until needed. Covered well, the crumb mixture can stay in the refrigerator for up to 3 days.