It’s summertime and blueberries are abundant, so what better way to use them than a Thomas Keller recipe. This particular recipe comes from Ad Hoc at Home. I didn’t have any vanilla ice cream in my freezer, but that would be a perfect accompaniment spooned on top.
1 ¾ cup flour (8 ounces)
½ teaspoon baking soda
½ teaspoon baking powder
6 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs
1 cup buttermilk
4 pints (8 cups) blueberries
¼ cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon zest
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon
For the Topping:
First and foremost, preheat your oven to 350°F. Mix together the flour, baking soda, and baking powder in a bowl and set aside.
In the bowl of a stand mixer outfitted with the paddle attachment, add the butter and sugar and beat on medium for 3 minutes, until light and fluffy. Add the eggs, one at a time, until each is completely incorporated into the mixture. Add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches. Scrape down the sides of the bowl as needed.
For the Filling:
Wash your blueberries than add to a large bowl with the sugar, flour, and lemon zest. Toss to coat.
Pour the blueberry filling into a 9” x 13” baking pan. Spoon the topping as 9 mounds with a little space between each. Sprinkle cinnamon sugar on top of the batter. Bake for 40 minutes, or until the top is golden and the juices of the blueberries are bubbling. Let rest for 10 minutes before serving.