Dinner
Plumcot Farro Salad
50 min
Ingredients:
Cake
1/2 cup unsalted butter, room temperature3/4 cup granulated sugar
1 large egg
1/2 cup whole milk
1 tsp. baking powder
1/2 tsp salt
2 cups all-purpose flour
2 1/2 cups fresh blueberries
Crumble
1 cup light brown sugar, packed1 cup all-purpose flour
1 tsp. cinnamon
1/2 cup unsalted butter, cut into cubes
Glaze
1 cup powdered sugar1 lemon zested
1/2 lemon juiced
2 tbsp. honey
1/4 tsp. vanilla extract
Steps:
Step 1
Preheat oven to 375°F. Lightly butter a 9 inch square baking pan.
Step 2
In a large bowl, cream butter and sugar. Add egg, milk, baking powder, and salt. Mix in half of the flour, once mixed well, add the other half.
Step 3
Fold in blueberries and then pour batter into the prepared pan and set aside.
Step 4
In a medium sized bowl combine brown sugar, flour, cinnamon and butter for the topping. Mix until crumbly and sprinkle evenly on top of the cake.
Step 5
Bake for 45 to 50 minutes or until a toothpick comes out clean.
Step 6
As cake is cooling, combine powdered sugar, lemon zest, lemon juice, and vanilla. Whisk until smooth.
Step 7
Cut bars, drizzle with glaze, and serve!
