Hi all– So many reasons for cake these days–We had Mother’s Day, in our family lots of May birthdays, graduations, showers, retirements and end of school celebrations. It’s going to be a cake-filled few weeks for us here!
So here’s a pretty little cake that is just sweet enough. It’s filled with ripe juicy berries and topped with the crunch of those toasted almonds. I hope you like it…
BLUEBERRY CRUMB CAKE
Crumb Topping:
1/3 cup flour
1/3 cup sugar
1/4 cup butter (1/2 stick)
1/2 cup toasted almonds**
powdered sugar for dusting
Cake:
1/4 cup canola oil
2/3 cup sugar
1 egg
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/2 cup unflavored yogurt
1 cup blueberries*
2 more tab. flour
To make the topping, stir together the 1/3 cup flour and the 1/3 cup sugar. With a pastry blender (or 2 forks) cut in the butter until it’s resembles coarse crumbs. Set aside.
For the cake, stir together the oil, 2/3 cup sugar, and egg. Then mix in the flour, baking powder and salt. Next mix in the milk and yogurt. In a separate bowl toss the blueberries in the 2 tablespoons of flour just to coat them. Then fold them into the cake– do not mix them too much–they are tender, you know.
Spoon the batter into an 8″ square or round pan that has been sprayed with cooking spray.
Sprinkle the crumb topping over the cake. And then the drop the toasted almonds all over the top.
Pop it into a 350 degree over for 40 to 50 minutes. Dust it with powdered sugar through a sieve once it’s cooled a bit. Luscious served warm with coffee or cooled for dessert later with a plop of whipped cream.
*I used frozen blueberries. Leave them frozen until the last minute and then toss them in flour to keep them from sinking and also to keep them from coloring the batter purple as you mix them in!
I like the organic tiny frozen berries from Trader Joe’s for baking. A cupful is so many berries to flavor the cake through.
**Toasted almonds found already toasted and ready to use at Trader Joe’s (raw almonds would work well too)
The Thankful Heart 
I love the idea of toasted almonds on top – I haven’t seen that before but will definitely be trying that next time – thanks :).
HI — just had a fun time looking through your blog!! nice to find it! Those sesame chicken noodles look so inviting…
Hi Rhonda, thanks so much for popping over to my blog and having a look around I really appreciate it! Your blog is full of many wonderful photos of both the food and your family :).
Glad to hear from your– thanks bunches.
This looks too good! I’m running out to the grocery store to get some blueberries! 🙂
Hope you like it Daisy! Happy baking…
Looks delicious! I wish I had a slice right now…for dessert. Yes, I love dessert after lunch. 🙂
HI Seana– yep, I like a little taste of sweet after lunch. Doesn’t have to be much (that’s why I keep chocolate in my desk at school!). Fun to hear from you. xo
A little chocolate stash is ideal! We have a family who keeps us stocked with licorice….I have to use ALOT of restraint to keep away from it on a daily basis. 🙂
Oh then Seana, you are a better woman than I. I find the call of a little sugar pretty irresistible. A square of chocolate can keep me going all afternoon! (and I do love licorice!) –Happy days to you, rolling down to the end of the year. xo
yum yum
Thanks Cate– wish we could sit down and talk over a piece of cake…
Me too Rhonda!