This Friday I want to take you back to one of the earliest posts, a Quick Blueberry Streusel that you can't go wrong with. If you need some reviews, check out the comments there. I'm assuming someone will ask about other fruit and I don't see why not, but I have to be honest and say this one always wins big time with blueberries.
Ingredients:
- 2 cups flour
- 1 cup sugar
- 3/4 cup butter (room temp)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 egg beaten with fork in meas. cup, then filled to 1 cup with buttermilk
- 2 cups blueberries
- Pre-heat oven to 375 F.
- Mix butter into flour and sugar with pastry blender until well blended and crumbly.
- Set 1 1/4 cups aside for topping.
- To the first, bigger part of the mix, add baking powder and soda, then stir in combined egg and buttermilk
- Spread into greased 9 x 13 pan. Sprinkle with 2 cups blueberries and reserved crumb mixture. Squeeze to make crumb clusters as you drop them by handfuls.
- Bake on rack in upper third part of oven (important) for 35 - 45 min. Cool or serve warm with ice cream.
Tips:
Light colored (aluminum) pans/sheets are prefereable for when you want to keep the pastry (or cookies) from getting too dark on the bottom. If you have to use a glass pyrex pan, lower the oven temperature by 25 degrees and/or if you see the bottom getting too dark. place aluminum foil on rack under the pan.
Dark pans/sheets are good for when you want to get a nice dark/crisp bottom. They are good for roasting.
Light colored (aluminum) pans/sheets are prefereable for when you want to keep the pastry (or cookies) from getting too dark on the bottom. If you have to use a glass pyrex pan, lower the oven temperature by 25 degrees and/or if you see the bottom getting too dark. place aluminum foil on rack under the pan.
Dark pans/sheets are good for when you want to get a nice dark/crisp bottom. They are good for roasting.