Wednesday, June 27, 2012

Blueberry Cinnamon Crumb Cake

1 1/4 cup cake flour
2 cups fresh blueberries
1 cup powdered sugar/icing sugar or stevia (natural sweetener)
8 tablespoons butter, room temperature
1 cup plain Greek yogurt
2 large eggs, room temperature
1 lemon, zest
1 teaspoon pure vanilla extract
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt

Preheat oven to 350 F.

Sift flour, baking powder, cinnamon, and salt into a large bowl. Beat butter and powdered sugar on high speed until light and creamy (about 5 minutes). On low speed, add eggs one at a time, beating well after each addition. Add lemon zest, yogurt, and vanilla. Add flour to the batter to just combine. Fold in blueberries. Spoon batter into a prepared 9" by 9" round cake pan.

1 cup dark brown sugar
8 tablespoons butter
1 cup cake flour
1/2 cup sliced almonds
1 teaspoon nutmeg

In a food processor, pulse butter, flour, sugar, almonds, and nutmeg until it starts to resemble crumbs. Scatter over the top of the cake.

Bake for 50 to 60 minutes or until a skewer comes out clean when inserted into center.

Remove from the oven. Leave in the pan to cool completely before serving.

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