Blueberry Crumb Cake

• porcijos: 16 servings
• aktyvus laikas: 25 minutes
• bendras laikas: 1 hour 15 minutes

Ingredientai

1/3 cup granulated sugar

1 cup all purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon fine sea salt

5 tablespoons unsalted butter

1 3/4 cup all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon fine sea salt

3/4 cup unsalted butter (room temperature)

1/4 cup vegetable oil

3/4 cup granulated sugar

2 eggs (room temperature)

1 tablespoon vanilla bean paste or extract

1/2 cup whole milk (room temperature)

~1 heaping cup frozen regular sized blueberries

1 cup powdered sugar

2 tablespoons whole milk

Nurodymai

Brown the butter: Melt the butter in a pot over medium heat. Once completely melted, the butter will crack/sizzle for a few minutes. Let it do this while stirring occasionally. Once the butter stops rapidly bubbling, it will begin to foam up in the pan. Gently stir until you can see golden milk solids floating in the butter & the butter is golden brown. Remove from the heat & cool for 10 minutes.

Make the streusel: In a small bowl, whisk together the sugar, flour, cinnamon, cardamom, and salt. Add the melted butter and mix until thoroughly combined and the mixture resembles wet sand. Set aside while you prepare the cake batter.

Preheat your oven to 350F and line an 8x8 inch pan with parchment paper. Set aside.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the butter, oil, and sugar together - starting at medium speed then gradually bumping it up to high speed. Mix until combined, fluffy, and lighter in color.

Add the eggs, one at a time, mixing well on medium-high speed and scraping down the bowl in between each addition. Add the vanilla and mix until combined. The batter should seem nice and fluffy.

Add the dry ingredients and mix on low while slowly streaming in the milk. Mix until just combined.

Spread the batter into an even layer in your pan. Sprinkle the blueberries in an even layer on top of the batter, followed by the streusel.

Bake for 45-60 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.

If you wish to enjoy the cake while slightly warm, let it cool in the pan for 20 minutes before removing the cake and adding the glaze. If you wish to enjoy the cake completely cool, you can wait to make the glaze until the cake has completely cooled at room temperature.

To make the glaze: in a small bowl, whisk together the powdered sugar and whole milk until combined. You may need to add more powdered sugar (to thicken) or milk (to thin) depending on desired consistency. Drizzle on top of your cake, slice, and enjoy! Store in an airtight container at room temperature or in the fridge.