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
1/3 cup flour
1/3 cup sugar
1/4 cup butter (1/2 stick)
1/2 cup toasted almonds**
powdered sugar for dusting
1/4 cup canola oil
2/3 cup sugar
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
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)