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Well, I guess it's not really blueberry season... or is it? I'm not quite sure. Let me look it up...
yup, I'm right! The blueberry is in season during the late summer; and sadly, right now in Canada it's far from the late summer. It was actually pretty nippy out today, maybe that's what prompted me to bake a comfy-cozy crumble...
Blueberry Crumble Cake
Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup white sugar
- 1/2 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cut into pieces
- 1/3 cup all-purpose flour
- 1/3 cup white sugar
- 1/2 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cut into pieces
Cake Batter:
- 2 1/8 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, room temperature
- 2 1/8 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, room temperature
- 1/4 cup apple sauce, unsweetened
- 1/2 cup white sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup milk
- 1/2 cup white sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup milk
- 1/3 cup low-fat vanilla yogurt
- 2 cups fresh blueberries
Method:
1. Preheat oven to 350F. Butter a 9x5 inch loaf pan (line it with parchement paper, optional)
2. Streusel topping: In a bowl, mix together flour, sugar, and cinnamon. Cut in butter with a fork until it resembles coarse crumbs. Set aside.
3. Cake Batter: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In another bowl, cream the butter with the apple sauce, gradually adding the sugar. Beat until fluffy. Add in egg and vanilla, beating well.
5. Combine milk and yogurt.
6. Add flour mixture, alternately with milk mixture, and beat just until combined.
7. Add in 1 cup of blueberries, saving the other 1 cup for the streusel. Spread batter in prepared pan, smoothing the top.
8. Evenly arrange remaining blueberries on top of the batter and sprinkle with streusel topping.
9. Bake for 45 - 50 mins or until a toothpick inserted comes out clean.
10. Remove from oven and place on a wire rack to cool slightly. Serve warm or at room temperature.
The vanilla yogurt adds even more delicious richness and flavor, and the blueberries sure made my day. My younger sister really loves blueberries; she'll eat them with anything. By themselves, in a puree, stuffed in a sandwich ... any way, shape or form (she's the one I gave the blueberry gouash to for Christmas). Having it as a cozy snack with our afternoon tea was just the thing to get us up and ready to enjoy the rest of the sunny (yet still nippy) day.
- 2 cups fresh blueberries
Method:
1. Preheat oven to 350F. Butter a 9x5 inch loaf pan (line it with parchement paper, optional)
2. Streusel topping: In a bowl, mix together flour, sugar, and cinnamon. Cut in butter with a fork until it resembles coarse crumbs. Set aside.
3. Cake Batter: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In another bowl, cream the butter with the apple sauce, gradually adding the sugar. Beat until fluffy. Add in egg and vanilla, beating well.
5. Combine milk and yogurt.
6. Add flour mixture, alternately with milk mixture, and beat just until combined.
7. Add in 1 cup of blueberries, saving the other 1 cup for the streusel. Spread batter in prepared pan, smoothing the top.
8. Evenly arrange remaining blueberries on top of the batter and sprinkle with streusel topping.
9. Bake for 45 - 50 mins or until a toothpick inserted comes out clean.
10. Remove from oven and place on a wire rack to cool slightly. Serve warm or at room temperature.
The vanilla yogurt adds even more delicious richness and flavor, and the blueberries sure made my day. My younger sister really loves blueberries; she'll eat them with anything. By themselves, in a puree, stuffed in a sandwich ... any way, shape or form (she's the one I gave the blueberry gouash to for Christmas). Having it as a cozy snack with our afternoon tea was just the thing to get us up and ready to enjoy the rest of the sunny (yet still nippy) day.
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