Tuesday, July 26, 2011

Sweet Treat Tuesday-Blueberry Scone Cake with Struesel Topping

I initially set out on a recipe for blueberry scones because my 4 year old was requesting them. I really have no idea where he got the idea to have them, but after his many requests, I decided to make them for him. This recipe was originally for scones, but I couldn't quite get them to turn out like scones the first time I made them. The dough is really sticky. So, the second time I made them, I decided to make them as a cake for breakfast. It was delicious. Basically, it tastes like blueberry muffins but a little different. The struesel topping makes them a little different from a typical scone as well. My kids love these. But really, they love anything with blueberries in them.

Blueberry Scone Cake with Struesel Topping
adapted from Joy of Baking

For the Scones:
2 cups all-purpose flour
1/3 cup granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled, unsalted butter, cut into pieces
1 cup fresh blueberries (frozen would probably work too)
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup milk or cream

Brushing tops of scones:
Milk or Cream

Streusel Topping:
1/8 cup brown sugar
1/8 cup all purpose flour
1/4 teaspoon ground cinnamon
1 tablespoons chilled unsalted butter, cut into pieces

Preheat oven to 400 degrees F and place rack in middle of oven. Grease a deep pie plate or square baking dish.

For the Scones:
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream or milk, beaten egg, and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly greased baking dish or deep pie plate. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping:
In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone mixture with the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 25-30 minutes or until a toothpick inserted in the center of a scone comes out clean. It may take longer depending on how thick it is.Put dish on a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.


Rita said...

I just got 3 baskets of beautiful fresh berries; this recipe would be perfect for company coming soon; thanks.

Unknown said...

I dont blame them for loving it, looks great.

The Better Baker said...

YUM! YUM! I love blueberries...and this looks divine...perfect for breakfast.


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