Thursday, April 12, 2012

Blueberry Swirl Crumb Cake

This Blueberry Crumb Cake recipe is amazing! It's great for breakfast and even better for dessert with vanilla ice cream. I adapted it from Pioneer Woman, and I must say even I was impressed with how delicious it was! Dolce was very impressed with it she is waiting for her piece...

1/2 stick butter
 1 Tablespoon additional butter
 3/4 cups sugar
 1 whole egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 1/4 teaspoons baking powder
 1/2 teaspoon salt
 3/4 cups milk
1 pint fresh blueberries

3/4 stick butter
 1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup flour
1/4 teaspoon salt

And the act is as follows:
Start by creaming together the butter and sugar

In a separate bowl, combine the flour, baking powder and salt. Alternate adding part of the dry mixture with the milk until you have it all combined.

Add the blueberries to the batter. This is where you can add as much or as little as you like. I personally like A LOT of blueberries in my cake.
*Tip: Roll the blueberries around in flour to prevent them from all falling to the bottom of the cake.
Gently stir the blueberries into the batter and set aside...

This is where I did my cake slightly different than an original "crumb" cake, and it was totally by accident, but it came out delicious! If I would have had my butter cold, it would have made a crumb, but it was too warm, therefore the mixture became sort of a "frosting". Mix the topping ingredients (butter, sugar, flour, cinnamon and salt) in a separate bowl until it comes together.
Pour the batter into a 9x9 pan (you can make them thinner by using a 13x9 pan instead, but I like a big piece of cake :))

Now you can "frost" the cake with the topping mixture and swirl it into the batter to get the yummy cinnamon and sugar in every bite!

Bake the cake in a 350° oven for about an hour or until a toothpick comes out clean and the cake is golden brown on top. Sprinkle with sugar. Cut into squares and enjoy! :)

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