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Rosie's Bakery: All-Butter, Cream-Filled, Sugar-Packed, No Apologies12:31
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Judy Rosenberg, owner of Rosie's Bakery, at the original Rosie's in Inman Square with her new cookbook and a plate of her fresh Blueberry-Muffin Breakfast Cake. (Adam Ragusea/WBUR)
Judy Rosenberg, owner of Rosie's Bakery, at the original Rosie's in Inman Square with her new cookbook and a plate of her fresh Blueberry-Muffin Breakfast Cake. (Adam Ragusea/WBUR)

In the era of organic basil sea salt ice creams and artisanal bacon-scented foams, Judy Rosenberg still sticks to the classics.

She is in her fourth decade knocking out unpretentious treats at her four Rosie's Bakery locations around Boston.

We visited her Wednesday morning at the original shop in Inman Square, and she made some of her treats from her latest book of recipes: "The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book."

Guest:


Recipe: Fresh Blueberry-Muffin Breakfast Cake

Makes 9 to 12 servings

Rosie's Bakery's Blueberry-Muffin Breakfast Cake. (Adam Ragusea/WBUR)
Rosie's Bakery's Blueberry-Muffin Breakfast Cake. (Adam Ragusea/WBUR)

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
10 tablespoons unsalted butter
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs
3/4 cup whole milk
1 3/4 cups blueberries

Topping

8 tablespoons unsalted butter cut into pieces
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup light brown sugar
2 teaspoons ground cinnamon
Pinch of salt

1. Place a rack in the center of the over and preheat to 350F. Lightly grease a 9- inch square pan.

2. Make the cake: Sift the flour, baking powder, and salt together into a small bowl.

3. Cream the butter, sugar and vanilla in a medium-sized mixing bowl with an electric mixer on medium speed until the mixture is light and fluffy, about 2 minutes.

4. Add the eggs to the butter mixture one at a time and mix on medium speed after each addition until blended, 8 to 10 seconds. Scrape the bowl each time.

5. Fold one-third of the dry ingredients into the butter mixture by hand, just until they have absorbed the liquid but are not thoroughly blended. Fold in half the milk by hand with several strokes, then the rest of the dry ingredients, folding just until they are absorbed. Add the rest of the milk and fold it in just until the batter is smooth.

6. Gently fold in the blueberries.

7. Pour the batter into the prepared pan. Bake until the top is just set but not golden 25 to 30 minutes.

8. Meanwhile, make the topping: Place all the ingredients in a food processor and pulse until blended, about 10 pulses. Or mix all the dry ingredients in a small bowl and rub the butter into the mixture with your fingers.

9. When the top of the cake is set, cover the surface with spoonfuls of topping and return the cake to the over until the topping spreads and begins to get crunchy, 15 to 20 minutes.

10. Remove the cake from the oven and serve it hot. It is good eaten plain or buttered like a muffin.

This segment aired on December 28, 2011.

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