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Blueberry Coffee Crumble Cake

23 Jun
Blueberry Coffee Crumble Cake

Ingredients

  • 2 c plus 2 T flour, divided
  • 1 c sugar, divided
  • 2 1/2 T baking powder
  • 3/4 tsp salt
  • 1/4 c shortening
  • 3/4 c milk
  • 1 egg
  • 2 c blueberries
  • 1/2 tsp cinnamon
  • 2 T butter, softened
  • 1/4 tsp vanilla
  • 1 1/2 – 2 tsp hot water

1. Preheat oven to 350 degrees. Cut parchment paper large enough to cover the bottom of a 9 inch springform pan. Leave 1 inch of excess paper around. Spray the springform pan with PAM.

2. In a mixer bowl, blend 2 cups flour, 3/4 c sugar, baking powder, salt, shortening, milk, and egg. Beat for 30 seconds. In a small bowl, combine the blueberries with 1 T flour. Gently stir the bowl to coat each blueberry in flour. Gently fold the blueberry mixture into the cake batter. Spread the batter into the prepared pan

3. Mix 1/4 cup sugar, 2 T flour, cinnamon and butter in a separate bowl until crumbly. Top batter with this mixture and bake 35-45 minutes or until inserted toothpick comes out clean.

4. Remove springform and let cool 10-15 minutes.

5. Mix powdered sugar, vanilla, and hot water in a bowl. Drizzle over cooled cake

Recipe created by Richardson High School

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5 Comments

Posted by on June 23, 2012 in Breakfast, Sweets

 

Tags: , , , , , , , , ,

5 responses to “Blueberry Coffee Crumble Cake

  1. rachelmeeks

    June 25, 2012 at 11:14 AM

    So lovely! I heard somewhere that if you coat the blueberries with baking powder, it will help them float in the batter, and not sink to the bottom. This was in a muffin recipe, and I have no idea if it works. Might be fun to experiment with!

     
    • SprinkleOfHappiness

      June 25, 2012 at 12:00 PM

      Really? I will definitely have to try that out next time. Thanks! I wonder if that works with things other than blueberries.

       
      • rachelmeeks

        June 26, 2012 at 11:26 AM

        I’m not sure, it probably would. I know it has to do with acids and bases. The baking powder’s a base….I don’t know. Lol remembering back to jr. high science, it’s all a little foggy haha.

         
    • SprinkleOfHappiness

      February 24, 2013 at 12:37 PM

      Hey Rachel! By the way, I tried out your tip and it worked really well! I used frozen blueberries, rinsed them, dried them multiple times with paper towels and tossed them in a little bit of flour. They didn’t sink to the bottom and the cake actually tasted and looked better!

       
      • rachelmeeks

        February 25, 2013 at 8:41 PM

        Well yay! I’m glad it worked. I film a cooking class for work, and that’s where I heard it. It’s all paying off! Haha! 🙂

         

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