Saturday, February 19, 2011

Blueberry Crumb Cake

Posted by thecaramelcookie / 18 comments » / Cake, Dessert, Vegan

I hope everyone had a great Valentine’s Day! My husband and I ended up going out to eat on Sunday since he was working late on Monday. We ate at this GREAT Indian restaurant in Fairfax—makes me wish there was an Indian restaurant closer to where we live!

It’s no secret that I love anything with a crumb topping  and when I saw this recipe in the Babycakes cookbook, I knew I had to make it. Since I’m not on a gluten-free diet, I changed the ingredients a bit to use what I had on hand and it turned out great! The is taste reminds of Entenmann’s crumb cake–so delicious!

Although there are quite a few steps to this cake, it is totally worth it! The crumb topping is made  from cupcakes, which I thought was genius on the author’s part. The only thing I would change next time is to add more blueberries, probably an additional 1/4 cup.  I have never been to Babycakes but after having this cake I would love to go there sometime!

Blueberry Crumb Cake

Adapted from Babycakes
Serves 8

Ingredients:

Vanilla Cupcakes (makes 6 cupcakes)
1/2 brown rice flour
1/4 cup whole wheat pastry flour
2 teaspoons arrowroot
1 teaspoon + 1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon fine sea salt
1/6 cup coconut oil
1/4 cup + 1 tablespoon unsweetened applesauce
1 teaspoon vanilla paste (or extract)
1/8 teaspoon lemon extract
1/4 cup hot water

Crumb Topping:
6 vanilla cupcakes
2 tablespoons coconut oil
1/4 cup agave nectar
1/2 teaspoon salt
1 teaspoons cinnamon

Blueberry Cake:
2/3 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon fine sea salt
1/4 cup coconut oil
1/3 cup agave nectar
1/3 cup unsweetened vanilla almond milk
2 teaspoons vanilla paste (or extract)
1/2 teaspoon lemon extract
1/4 cup (but I recommend 1/2 cup!) blueberries, fresh or frozen

Directions:

For Vanilla Cupcakes:
Preheat oven to 325. Spray/grease muffin tin.

Whisk together the flours, arrowroot, baking powder, baking soda, and salt. In another bowl, combine the coconut oil, applesauce, vanilla, lemon extract and hot water. Add the the wet ingredients to the dry and mix until batter is mostly smooth.

Divide the batter between 6 muffin cup and bake for 20 minutes or until tops bounce back when pressed. Let cupcakes cool in tin for 20 minutes before removing. It's okay if they aren't completely cool when you use them to make the crumb topping.

For Crumb Topping:
Crumble the cupcakes into a large bowl. Add the coconutoil, agave nectar, salt, and cinnamon. Mix until well combined.

For Blueberry Cake:
Preheat oven to 325. Spray/grease a 9 inch springform pan.

Mix together the flour, baking powder, baking soda, cinnamon, and salt. In a medium microwave safe bowl, put the coconut oil and melt it but microwaving for a few seconds. Stir in the agave, almond milk, vanilla and lemon extracts. Pour the wet mixture into the dry and mix gently until smooth. Stir in the blueberries.

Pour batter into prepared pan--it will be thin but don't worry, it will puff up. Bake for 15 minutes, and then spread crumb topping over cake, pressly down slightly. Bake the cake for anther 15 minutes. The crumb topping will still be mostly soft, but the cake is done!

Cool cake in pan for 20 minutes before removing to cool completely. Drizzle cooled cake with a little glaze if you want!

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18 Responses to “Blueberry Crumb Cake”

  1. 1

    Tweets that mention The Caramel Cookie » Blueberry Crumb Cake -- Topsy.com — February 19, 2011 @ 3:52 pm

    [...] This post was mentioned on Twitter by Mackenzie Harris, Mackenzie Harris. Mackenzie Harris said: Blueberry Crumb Cake {new post} http://t.co/9n5QEjA [...]

  2. 2

    Sprinkled with Flour — February 19, 2011 @ 5:34 pm

    oh wow! I actually had to take my sunglasses off to get a better look at this delicious looking cake! It looks so moist and very, very crumby…in a good way:)

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  3. 3

    Veronica Gantley — February 19, 2011 @ 5:48 pm

    MMMM I can taste it now. It looks so good.

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  4. 4

    Felice - All That's Left Are The Crumbs — February 19, 2011 @ 6:02 pm

    This looks absolutely delicious. I love the crumb ratio on this cake. I have some blackberries to use up so I might do a sub on the blueberries.

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    thecaramelcookie Reply:
    February 19th, 2011 at 6:19 pm

    I bet blackberries would be great in this too!

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  5. 5

    Joy — February 19, 2011 @ 10:29 pm

    That looks so good. My aunt would love love this recipe.

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  6. 6

    Kim - Liv Life — February 20, 2011 @ 12:01 am

    Nicely done!! Anything with crumbs and blueberries has to be good. Crumbed cupcakes… wow!!!

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  7. 7

    Brittany — February 20, 2011 @ 12:51 am

    I am bookmarking this recipe! I have a real ‘thing’ of crumb cakes/crumble slice at the moment. Your cake looks absolutely perfect and moist but crumbely!!

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  8. 8

    torviewtoronto — February 20, 2011 @ 3:45 pm

    yummy cake looks wonderful

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  9. 9

    Carol — February 22, 2011 @ 4:28 pm

    That looks tasty! Would using strawberries instead be just as good?

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    thecaramelcookie Reply:
    February 22nd, 2011 at 7:45 pm

    I think strawberries would be great too! It would be best to roughly chop them before adding them into the batter. If you make, let me know how its turns out!

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  10. 10

    Aly Debbas — February 24, 2011 @ 10:51 pm

    girl, this looks beyond perfect. you can just see the consistency and I can’t imagine how good it tastes. with spring around the corner and blueberries coming back into produce markets this is going to be awesome to make!
    great job!

    http://www.gradtogourmet.com

    [Reply]

  11. 11

    Kat @ Cupcake Kat — February 26, 2011 @ 10:07 pm

    This looks so delicious and healthy. Thanks for sharing the recipe

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  12. 12

    LimeCake — February 28, 2011 @ 5:54 am

    I love crumb cakes! The more crumb the better! Blueberry is the best type!

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    thecaramelcookie Reply:
    February 28th, 2011 at 7:12 pm

    Agree! You can never have too much crumb topping.

    [Reply]

  13. 13

    Heather @ Get Healthy with Heather — March 1, 2011 @ 10:55 am

    Mmmmm I love crumb toppings! This is absolutely beautiful! I’ve only seen amazing recipes come out of babycakes cookbook.

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    thecaramelcookie Reply:
    March 1st, 2011 at 12:31 pm

    I made Babycakes’ chocolate chip cookies and liked them too! It really is a great cookbook!

    [Reply]

  14. 14

    Pretty. Good. Food. — March 8, 2011 @ 11:35 pm

    I’m currently dealing with a blueberry addiction, so this sounds like perfection!!!!

    [Reply]

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