Blueberry Crumb Cake

from Pioneer Woman

Servings: 16

Ingredients

• ½ sticks Butter
• 1 Tablespoon (additional) Butter
• ¾ cups Sugar
• 1 whole Egg
• ½ teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 2-¼ teaspoons Baking Powder
• ½ teaspoons Salt
• ¾ cups Whole Milk
• 2 cups Fresh Blueberries
• _____
• FOR THE TOPPING:
• ¾ sticks Butter
• ½ cups Sugar
• ½ teaspoons Cinnamon
• ½ cups Flour
• ¼ teaspoons Salt

Preparation Instructions

Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

Chocolate-Chip Oatmeal Cookies with Dried Cherries

from Bitten Word

Makes about 4 dozen

• PREP: 20 MIN
• TOTAL: 1 HOUR

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups old-fashioned oats
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups dried tart cherries (6 ounces)
• 1 1/4 cups semisweet chocolate chips

Preparation

• Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend. Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.

• Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.