German Blueberry Cake
The Junior League of Poughkeepsie, New York
The Eastern Junior League Cookbook
1-1/2 cups sifted all-purpose flour
1 cup sugar
Dash salt
1/2 cup soft butter
4 cups blueberries
1 tablespoon lemon juice
3 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/8 teaspoon cinnamon
Combine flour, 1/2 cup sugar, dash salt, and butter. Mix with pastry blender or fork until crumbs are formed. Measure 3/4 cup and set aside.
Press remaining crumbs over bottom and about 3/4 inch up the sides of a 9-inch spring-form pan.
Combine blueberries, lemon juice, remaining 1/2 cup sugar, tapioca, salt, and cinnamon. Let stand for 15 minutes. Spoon the blueberry mixture into the crumb-lined pan. Bake at 425° for 20 minutes. Then sprinkle with the 3/4 cup reserved crumbs. Bake 20-25 minutes longer, or until crumbs are golden brown.
Serve warm or cold with whipped cream.
Yield: 8-10 servings
Notes:
Found the crumb to be very thin and not particularly crumbly despite using room temperature butter
Halved the recipe, which meant using a smaller springform pan
Read the recipe incorrectly, and added the crumb before placing in the oven so covered with foil for last 20 minutes instead