Take the City Market with you on a boat

10 Jul

boat food

In addition to the baseball tour of America Steve has set out to take me on this summer, I’ve dragged him along for the national city market tour. Last week, he missed out on both the new Royals stadium AND the City Market in Kansas City. I scoured the market with my mom, sister and aunt, letting both the in-season produce and an upcoming dinner on our boat direct what we bought.heirloom tomatoes at city market

Mimi picked up gorgeous heirlooms, or “ugly tomatoes” as my dad calls them. She made a beautiful tomato, basil, mozzarella salad with them.heirloom tomato mozzarella salad

I swiped some freshly, dried pasta for a pasta salad. This pasta was surprisingly spicy, with an array of flavors. We mixed it into a cold pasta salad with green beans, peppers and shallots, finishing it with a lemon vinaigrette.

pacific rim pasta

We also had the corn and tomato scramble (see below).boat buffet

We finished off dinner on the boat with the blueberry streusel cake from the July 2009 Gourmet. This was the real winner of the show. My cousin Erin claimed she didn’t like blueberries and didn’t really want to try the cake, but afterward, admitted she was wrong. She did like blueberries!

The crumb topping on this is somehow incredibly light compared to any other crumb topping. It melts in your mouth, but in a different way than you might think.

blueberry streusel cakeBlueberry Streusel Cake

Serves 6
  • Active time:45 min
  • Start to finish:3 1/2 hr (includes cooling) (I started making this 2 hours before leaving for the boat. I did NOT require 3.5 hours!)
July 2009
We doubt you’ll have any leftovers (nope) from this homey blueberry cake crowned by a buttery, brown-sugar-sweetened streusel topping, but if you do, it will make a fabulous companion to your morning coffee. View more of our favorite recipes from this issue.

For streusel topping

  • 1 cup all-purpose flour
  • 1 tablespoon plus 1 teaspoon packed dark brown sugar
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 3/4 teaspoon cinnamon
  • 1/2 stick cold unsalted butter, cut into 1/2-inch pieces

For cake

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 3/4 teaspoon pure vanilla extract
  • 1/2 stick unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 lb blueberries (3 1/4 cups)
  • Accompaniment:

    sweetened whipped cream (It definitely could use whipped cream or ice cream, but it’s not necessary. We didn’t have any!)
  • Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.

Make streusel topping:

  • Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.

Make cake:

  • Whisk together flour, baking powder, baking soda, and salt in a bowl.
  • Stir together sour cream and vanilla in a small bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
  • At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
  • Gently fold in blueberries.
  • Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
  • Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.unbaked blueberry streusel cake
Cooks’ note:
  • Cake can be made 1 day ahead and kept, well wrapped in plastic wrap, at room temperature.


sunset at Clinton Lake


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