MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Emancipation Breakfast Cake
Categories: Cakes, Desserts, Fruits
     Yield: 9 servings

MMMMM-------------------------STREUSEL-------------------------------
   1/3 c  (66 g) granulated sugar
   1/3 c  (71 g) light brown sugar;
          - packed
  1/16 ts (pn) salt
   1/2 c  (60 g) unbleached A-P flour
     1 ts Cinnamon
   1/2 ts Ginger
     6 tb (85 g) butter; cold
   1/2 c  (57 g) walnuts; fine chopped

MMMMM---------------------------CAKE---------------------------------
     2 c  (240 g) unbleached A-P flour
   1/2 c  (99 g) granulated sugar
   1/2 ts Salt
     2 ts Baking powder
     4 tb (57 g) butter; softened
     1 lg Egg
   1/2 c  (113 g) milk
   1/2 ts Almond extract
     1 ts Pure banilla extract
     1 ts Lemon zest; grated rind
     2 c  (340 g) blueberries

 Set the oven @ 350°F/175°C.

 Lightly grease (or line with parchment) a 9" square pan.

 TO MAKE THE STREUSEL: In a medium bowl, stir together
 the sugars, salt, flour, and spices.

 Work in the cold butter until the mixture is evenly
 crumbly, then stir in the chopped walnuts. Set aside.

 TO MAKE THE CAKE: In a large bowl or the bowl of a stand
 mixer, combine the flour, sugar, salt, and baking
 powder.

 Cut the butter into small pieces and add to the bowl of
 dry ingredients. Beat at low speed until the mixture is
 sandy looking.

 In a separate bowl, whisk together the egg, milk,
 extracts, and lemon zest. Add the liquid ingredients to
 the dry ingredients and mix until combined. Note: the
 batter will be very thick.

 Using a spatula, carefully fold the blueberries into
 the batter.

 Spoon the batter into the prepared pan, gently spreading
 it evenly across the bottom.

 Sprinkle the streusel topping over the batter, shaking
 the pan to distribute it evenly.

 Bake the cake for 45 to 50 minutes, until it's brown on
 top and a toothpick inserted into the center comes out
 clean.

 Remove the cake from the oven and allow it to cool to
 room temperature, right in the pan, before serving.

 STORAGE INFORMATION: Store any leftover cake at room
 temperature, covered, for up to a week. Freeze for
 longer storage.

 By: Adrian Lipscombe

 Makes: one 9" square cake

 RECIPE FROM: https://www.kingarthurbaking.com

 Uncle Dirty Dave's Archives

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