Bruce Barone

I made this on Monday, October 23. The recipe is from a fascinating cookbook: “Cooking from Quilt Country, Hearty Recipes from Amish and Mennonite Kitchens,” based upon a cooking series on national PBS stations. We found this cookbook at the Swap Shop when we were vacationing in Ogunquit, Maine.

Here’s our dog, Freddy, at the entrance to the Swap Shop(Not available for swapping!):

This recipe is fairly simple and comes together rather quickly, so have all your bowls and ingredients ready—and then your appetite!

STREUSEL TOPPING

¼ cup granulated sugar
¼ cup brown sugar
⅓ cup all purpose flour
½ teaspoon cinnamon
¼ teaspoon mace
¼ cup (½ stick) cold butter

CAKE

6 Tablespoons (¾ stick) butter, softened
¾ cup granulated sugar
1 large egg
2 cups all purpose flour
3 Tablespoons cornstarch (I used Potato Starch.)
2 teaspoons baking powder
¼  teaspoon salt
1 teaspoon vanilla
½  cup milk (I used 1/4 cup Almond Milk plus 1/4 cup Half & Half.)
2 cups fresh or free flowing frozen blueberries (I used fresh.)

Place the dry streusel ingredients in a food processor bowl. Drop in the butter and pulse until small crumbs form. (this can also be done in a bowl with pastry blender. Set aside

Preheat oven to 375° In a large mixer bow, cream the softened butter. Add the sugar a little at a time and beat until mixture is light and fluffy.  Add the egg, and beat well. Sift together the flour, cornstarch, baking powder, and salt. Add to the butter mixture alternating with the combined milk and vanilla with the mixer set on low speed. Stir in the blueberries by hand. 

Spread the batter in greased or sprayed 6 inch square cake pan. Spoon the streusel topping evenly over the batter. Bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let cake cool for 15 minutes then cut into squares and serve warm.