Recipe - Blueberry Crumbcake Squares

CAKE BATTER
1 cup Unsalted butter; softened
1 One half cup Sugar
3 Eggs
2 teaspoon Vanilla extract
2 One half cup Unbleached allpurpose flour
2 teaspoon Baking powder
3 Egg yolks
One fourth cup Milk or buttermilk
1 qt Blueberries; rinsed,
picked over and dried

CRUMB TOPPING
2 cup Unbleached allpurpose flour
1/3 cup Sugar
1/3 cup Brown sugar
One half teaspoon Cinnamon
One fourth teaspoon Nutmeg
Three fourths cup Unsalted butter; melted

PREHEAT THE OVEN TO 350F. Butter a 12by18inch jelly roll pan and line
the bottom with a sheet of parchment or waxed paper. In a large mixer bowl,
beat the butter and sugar until soft and light. Add the eggs one at a time,
beating well between each addition. Beat in the vanilla. Sift together the
flour and baking powder and stir into the batter in three additions,
alternating with the yolks and milk, beginning and ending with the flour.
Spread the batter evenly in the prepared pan. Scatter the blueberries
evenly over the batter, pressing them in gently.

FOR THE CRUMBS: MIX THE FLOUR, SUGARS, cinnamon and nutmeg in a bowl. Melt
the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand.
Scatter the crumbs over the berries as evenly as possible. Bake the cake
about 40 minutes until batter is firm and crumbs are wellcolored. Cool the
cake in the pan on a rack. Cut the cooled cake into 24 3inch squares.
Remove the squares from the pan to a platter. VARIATIONS: Substitute 4 cups
pitted sour cherries for the blueberries.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini