Blueberry Crumble Coffee Cake
It's the last weekend of summer and I'm so excited. This fall means rainy weather which for me means more time to bake and stay inside with warm drinks. Starbuck's pumpkin spice latte is out and when I wake up in the morning I have to turn on the light because it's still dark out.
So I figured, what better way to celebrate the start of fall than to bake this wonderful blueberry crumble cake?
I think this is actually supposed to be a coffee cake, a teatime treat possibly, but its really a dessert. I mean, come on. At least, it's delicious enough to be. This cake is so fluffy and light, but moist at the same time because of all those wonderful blueberries. The crumble is crunchy and cinnamony. (Is that a word? Whatever. You know what I mean.)
You can bake this in a square tin or a round tin, whichever you prefer. It really depends on how you want to cut and present it in the end. I like to cut mine into squares like a classic coffee cake, so I use a square pan, but if you prefer cutting it into slices it would be better to use a round pan, which also gives you slightly bigger servings. You can get about 9 servings out of a square pan and 8 out of a round one.
I think this cake is best when it's still slightly warm out of the oven because the crumble part is so warm and crunchy and (cinnamony?) If it lasts for more than a day, you can warm it up a little for that fresh-baked effect. Mmmm.
So what are we waiting for? Here's the recipe.
INGREDIENTS:
1/4 cup butter, melted
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
3/4 cup + 1 tablespoon sugar
4 tablespoons oil
1 egg
1/2 cup milk
2 cups flour, sieved
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Preheat oven to 350°F. Grease and line with parchment paper one 8-inch pan. A loose-bottom one is ideal for ease of removal, but whatever you have is fine.
In a small bowl, stir butter, sugar, flour, and cinnamon together until a crumb consistency is formed. Set aside. Beat sugar, oil, and egg at medium speed for 3 minutes or until pale. Mix in milk. Combine flour, baking powder, and salt in a bowl and fold into batter until smooth. Add blueberries and combine gently.
Put batter in the tin and bake for 50-55 minutes or until a skewer comes out clean. Let cool in pan before taking out and cutting.
