Blueberry Buckle

• Streusel
• 1/2cup unbleached all-purpose flour (2 1/2 ounces)
• 1/2cup packed light brown sugar (3 1/2 ounces)
• 2tablespoons granulated sugar
• 1/4teaspoon ground cinnamon
• pinch table salt
• 4tablespoons unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool
• Cake
• 1 1/2cups unbleached all-purpose flour ( 7 1/2 ounces)
• 1 1/2teaspoons baking powder
• 10tablespoons unsalted butter (1 1/4 stick), softened but still cool
• 2/3cup granulated sugar (about 4 3/4 ounces)
• 1/2teaspoon table salt
• 1/2teaspoon grated lemon zest
• 1 1/2teaspoons vanilla extract
• 2large eggs , room temperature
• 4cups fresh blueberries (about 20 ounces), picked over

INSTRUCTIONS

1. 1. For the streusel: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.

2. 2. For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray round; dust pan with flour and knock out excess.

3. 3. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed.

4. 4. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

5. 5. Run paring knife around sides of cake to loosen. Place upside-down plate (do not use plate or platter on which you plan to serve the cake) on top of cake pan; invert cake to remove from pan, lift off cake pan, then peel off and discard parchment. Re-invert cake onto serving platter. Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.

source: Cook's Illustrated

Farmhouse Style Chicken and Corn Chowder

Perfect rainy day soup! Sl0w Cooker too!

2 slices bacon, chopped

1 large onion, minced

6 garlic cloves, minced

1 TBSP tomato paste

1/2 tsp dried thyme

1/4 cup flour

5 cups chicken broth

1 pound red potatoes, cut into 1/2 inch pieces

2 carrots, peeled and sliced

2 bay leaves

1 pound boneless chicken breasts

salt pepper

1 cup frozen corn

1 (15oz) can creamed corn

1/2 cup heavy cream or half and half

2 tsp minced chipotle chiles in adobo

Cook bacon in a 12 inch skillet over medium heat until crisp and browned, 5 minutes. Remove to a paper towel lined plate using a slotted spoon. Add the chopped onion and cook until softened, 5 to 7 minutes. Add the garlic, tomato paste, and thyme and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 minute. Whisk in 2 cups of the broth, scraping up any browned bits. Transfer to slow cooker.

Add remaining 3 cups broth, potatoes, carrots, and bay leaves to the slow cooker. Season chicken with salt and pepper and nestle into the mixture. Cover and cook on low until chicken is tender, 4 to 6 hours.

Transfer chicken to cutting board and shred. Add it back to the slow cooker, along with the creamed corn, frozen corn, cream and chipotle chiles. Continue to cook until everything is heated through, another 10 to 15 minutes. Remove bay leaves, season with salt and pepper and serve garnished with bacon.

Serve with some crusty bread!

Source: adapted from America's Test Kitchen, Slow Cooker Revolution &

Pink Parsley Food Blog