This is another delightful recipe adapted from one called “Blue Hill Blueberry Bliss” in Sarah Leah Chase’s New England Open House Cookbook. It truly is blissful. It has lots of blueberries, and it includes nectarines (or peaches) for extra moisture.
I adapted it only slightly, using supermarket blueberries instead of the wild blueberries that she recommended, leaving out the nutmeg, and using salted, rather than unsalted butter.
For the topping:
1/2 stick cold butter, cut into small cubes
1/2 cup sugar
1/3 cup flour
1 tsp. cinnamon
For the cake:
1 1/2 sticks butter, softened
3/4 cup sugar
1 tsp. vanilla
1 1/3 cups all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. baking soda
3 large eggs
2 cups blueberries
2 large, ripe nectarines or peaches, pitted, peeled and cut into 1/2 inch pieces
1. Make the topping first because you’ll need to refrigerate it while you’re making the cake batter.
2. Combine the ingredients for the topping. Mix with a fork or your fingers until crumbly. Refrigerate.
3. Preheat oven to 350. Butter a 9 inch square pan. You could also use a 10 inch round pan and cut wedges instead of squares.
4. Using an electric mixer, combine the butter, sugar, and vanilla until well blend.
5. Whisk 1 1/3 cups flour, salt, and baking soda together in a separate bowl.
6. Add the dry ingredients to the butter mixture, alternating with the eggs. Adding the eggs one at a time helps to incorporate them more completely.
7. Fold the blueberries and nectarines into the batter with a rubber spatula or wooden spoon.
8. Spread the batter into the buttered pan. Sprinkle the top evenly with the cold topping.
9. Bake about 50 minutes, until a tester comes out clean.
10. Serve warm or at room temperature. Top with powdered sugar or whipped cream, or vanilla ice cream if the spirit moves you.
A truly wonderful dessert that could double as a breakfast treat with coffee. In case I haven’t mentioned it before, buying this cookbook would be a good idea.