On the Marsh Bistro - Kennebunkport, ME
At his Beard House dinner, Jeffery A. Savage served this blueberry-studded and streusel-topped kuchen with Grand Marnier–blueberry ice cream.
- 1 cup all-purpose flour
- 1/3 cup almond flour or toasted ground almonds
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 2 eggs, lightly beaten
- 1 tablespoon all-purpose flour
- 1/4 teaspoon vanilla extract
- 3 cups blueberries
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup (1/2 stick) cold unsalted butter, cut into 1-inch cubes
Preheat the oven to 400ºF.
To make the base, sift together the flour, almond flour, baking powder, and salt. In a stand mixer fitted with a paddle attachment, beat the butter until light and fluffy. Add the sugar and mix until combined. Add the eggs one at a time, mixing between additions. Add the flour mixture and mix just until incorporated.
Put eight 2 1/2-inch-tall, 2-inch diameter stainless-steel ring molds on a parchment-lined baking sheet. Fill each mold with 1 inch of base batter.
To make the filling, whisk together the sugar, cream, eggs, flour, and vanilla. Place a single layer of blueberries on top of the base batter in the ring molds. Fill each mold the rest of the way with the cream mixture.
To make the streusel topping, mix together the flour, sugar, brown sugar, cinnamon, and nutmeg. Using 2 butter knives or a pastry cutter, cut the butter into the flour mixture until crumbly. Sprinkle some of the topping on top of each filled ring mold.
Bake the cakes until golden brown, about 30 minutes. Remove from the oven and cool for a few minutes before removing the ring molds. Transfer each cake to a plate and top with a scoop of Grand Marnier–blueberry ice cream [LINK] before serving.