Dead Cold Brew
Page 34
1 cup whole milk
3 large eggs (divided into yolks and whites)
3 teaspoons baking powder
1 teaspoon table salt
1 cup fresh or (unthawed) frozen blueberries, tossed in a bit of all-purpose flour
Step 1—Begin to create the batter: First preheat your oven to 350°F. Line a 13-by-9-inch baking pan with parchment paper. In a large bowl, whisk together the white and brown sugars with the all-purpose flour. Using a pastry blender or two knives, cut in the softened butter and knead the mixture with clean fingers until particles are the size of small peas. Measure out 1 cup of this “crumb” mixture and set it aside to use as the cake’s topping.
Step 2—Finish creating the batter: To the remaining flour, butter, and sugar mixture, measure in the milk, 3 egg yolks, baking powder, and salt. Using your electric mixer on low, beat for 3 minutes. Set aside. Finally, beat 3 egg whites until stiff but not glossy or dry. Fold them gently into the cake batter. (The whites should be fully blended in, but do not mix too much or you’ll risk deflating the added lightness of the whipped whites.)
Step 3—Pour and bake: Spread the batter evenly into the greased and floured pan. Toss the blueberries in a bit of flour (to absorb juice while baking). Spread the flour-coated blueberries on top of the batter and sprinkle the reserved ¾ cup of the “crumb” mixture on top. Bake at 350°F for 40 to 50 minutes.
Serve squares of this delicious cake to “bait” the “mate” of your choice in one of two different ways: plain as a coffee cake, or topped with whipped cream or ice cream as a special dessert.
From Nancy, Esther, Tucker, Clare, and everyone at the Village Blend, we wish you . . . Happy baiting . . . whoops . . . baking!
Don’t Miss the Next Coffeehouse Mystery by Cleo Coyle!
For more information about the Coffeehouse Mysteries and what’s next for Clare Cosi and her merry band of baristas, visit Cleo Coyle at her website: coffeehousemystery.com.
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