blueberry crumbcake squares

How To Make blueberry crumbcake squares

• 1

  PREHEAT THE OVEN TO 350.
• 2

  Butter a 12-by-18-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper.
• 3

  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, then beat in the vanilla.
• 4

  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.
• 5

  Spread the batter evenly in the prepared pan, then scatter the blueberries evenly over the batter, pressing them in gently.
• 6

  FOR THE CRUMBS: Mix the four, sugars, cinnamon and nutmeg in a bowl.
• 7

  Melt the butter and stir it in evenly; rub the mixture to coarse crumbs by hand, then scatter the crumbs over the berries as evenly as possible.
• 8

  Bake the cake about 40 minutes until batter is firm and crumbs are well-colored; cool the cake in the pan on a rack.
• 9

  Cut the cooled cake into 24 3-inch squares. Remove the squares from the pan to a platter.
• 10

  VARIATIONS: Substitute 4 cups pitted sour cherries for the blueberries.
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