Blueberry Crumb Cake
The senior year apartment has officially been christened with the smell of this beauty (plus a little tequila).
Remember that pair of shoes you loved as a kid? The ones you wouldn't take off even if ice cream depended on it? Well, crumbles are my current "shoe" I am obsessing over in the world of food. I think I'm going through a food blogger crisis of finding a need for crumbles on everything I bake. I mean, I'm not complaining.
I was so excited to make the crumbles for this cake that I immediately put them on top. WHOOPS! Wait for the bread to bake for about 30 mins (enough time to stiffen up) to properly hold the crumbs. If you prefer to do without the crumbs, this cake would be great layered with a vanilla buttercream icing. Enjoy this one, because she's a keeper.
2 cups fresh blueberries
1 2/3 cups flour
1 1/2 sugar
1/2 cup milk
1/4 cup butter, melted
1/4 cup sour cream
1/4 cup unsweetened applesauce
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. baking powder
1/8 tsp. cinnamon
for the crumb topping...
pinch of salt
Combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a bowl. Mix ingredients together and set aside. In a separate bowl, beat the eggs, butter, milk, applesauce, sour cream, vanilla extract, and almond extract. Keep mixer on medium speed and slowly add in the dry ingredients.
Once batter is finished, gently fold in the blueberries. Make sure they are patted dry from washing.
In a separate bowl, combine flour, brown sugar, butter (cubed), and a pinch of salt.Pinch together with fingers until crumbles appear. *NOTE: This will not form perfect crumbles, but stop once at least half the mixture is ball-shaped.
Butter a loaf pan and pour in the batter. Bake at 325ºF for 50-60mins. After the cake has set( about 30 mins), apply crumb topping in oven. Continue baking.
Let cake rest in pan for about 20 mins before removing. Once removed, let completely cool for another 10 mins. Dust with powdered sugar and enjoy!