Light, fluffy, blueberry-studded cake with a buttery-sweet crumb topping
Keyword Blueberries, Cakes
Prep Time 15minutes
Cook Time 45minutes
Servings 93" squares
Author Elizabeth at thewildolive.org
For the Cake:
¼Tbsp.butter or plant butter
½tsplemon extract or 3 drops lemon oil
For the Crumb Topping:
1Pinchof kosher salt
Preheat oven to 350; grease and flour a 9" square cake pan. Mix crumb topping ingredients together until thoroughly combined, and pop the mixture into the fridge while you make the cake batter. Don’t chill the topping till it’s hard, just get a little chill on it for a few minutes.
To make the cake, cream butter and sugar until light and fluffy. Add egg, vanilla and lemon extract/oil and beat until thoroughly combined.
In a small bowl combine flour, baking powder and salt. With the mixer running on low, add 1 cup flour mixture, then the milk, and then the rest of the flour mixture. (Blend a few seconds between each addition.) After the last addition of flour mixture, beat on low until batter just comes together, scraping sides and bottom of bowl. Using a spatula, gently fold in berries.
Spread cake batter evenly in prepared pan, and sprinkle small clumps of the crumb topping over batter.
Bake 45-50 mins or until top is evenly browned and cake tests done (a toothpick inserted in the center comes out with only a few slightly moist crumbs attached).
Ingredient Notes: You can make this cake with frozen berries, here’s how: Don’t take the berries out of the freezer until the minute you are ready to fold them into the cake batter. Work quick or you’ll end up with purple batter. [if you end up with purple batter, it’s okay. It will still taste great]. Let cake rest on the counter for 15 minutes to let the berries thaw before you bake the cake. If you put it in the oven with frozen solid berries, it will mess with how the cake bakes. Think burnt edges before the center bakes…I like to use pure citrus essential oils in my baking and cooking instead of extracts.
Recipe courtesy of Elizabeth at www.thewildolive.org