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About the Recipe: Dorie encourages cooks to “play around” with ingredients and flavors while following her basic recipe. Our cake, flavored with fresh lime, used fine orange corn grits for a crisp lime crumble and is layered with fresh blueberries. Check out her basic recipe in “Baking with Dorie” to see what other surprises you might add or change. The cake is tender and moist and topped with crunchy crumbs.
Recipe Inspired by Dorie Greenspan in her new book “Baking with Dorie”- “See Crumb Topped Ricotta Coffee Cake”.
Cook’s Note: I used Professor Torbert’s Orange Corn Grits and made lime flavored sugar.
Mix the Batter: Add ricotta and salt to the lime sugar in the mixing bowl; whisk to blend well. Add eggs, one at a time, whisking to combine. Whisk in the melted butter. When the mixture is blended, use a flat beater or flexible spatula; gently fold, and stir in dry ingredients until a heavy smooth batter forms.
Add Blueberries: Scrape batter into prepared pan; spread evenly in pan; scatter the blueberries over the batter.
Fluff Crumbs: Remove crumbs from the refrigerator; fluff them gently; spread over the blueberries to form a bumpy crumb layer.
Bake the Cake: Bake in preheated 350-degree F oven for about 50 minutes or until top is golden brown and tests clean when a toothpick is inserted into the center.
Cool the Cake: Transfer pan to a rack; let rest for 3 minutes; run table knife between the cake and the sides of the pan. Let cake rest for about 10 minutes; then unmold it onto a cooling rack; invert; cool right side up. Cool until warm or room temperature.
To Serve: Cut cake into squares for serving.
Yield: about 16 to 18 squares
pdf for Copy of Recipe – Blueberry Lime Crumb Cake
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