My mom had invited some people over for dinner and I took it upon myself to be in charge of dessert. DUH. I was having trouble deciding what to make. It was just too hot for chocolate, but I was sick of making fruity crumbles and crisps, and I didn’t feel like making a pie either. Then it hit me: fruit cake. Okay I know what you’re thinking, fruit cake? EW. NOBODY LIKES FRUIT CAKE ITS DISGUSTING. Fruit cake is that thing your weird Aunt Helen brings to the Christmas party that sits alone in the corner without a bite to its name. But, sorry Aunt Helen, thats not the fruit cake I’m talking about. MY fruit cake is actually a berry crumble cake that can be made with any fruit you choose. Fruit cake a la moi. A rich moist lemon vanilla cake gets mixed with fresh blueberries and then topped with an almond blueberry crumble. Its totally 2D4. But wait…thats not all…the next day I made French Toast out of this thing and topped it with a cream cheese honey blueberry frosting. Wow. SO, hasta vista old fruit cake, and say hello to my little friend, the blueberry crumble cake.
Blueberry Crumble Cake
2 cups flour
1tsp baking powder
1/4 tsp salt
1 stick butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar
1 cup greek yogurt, full fat
1 tsp vanilla
zest of 1 lemon
juice of 1 lemon
2 1/2 pints of blueberries
1 stick butter, softened
1 cup light brown sugar
1 cup flour
1/2 cup slivered almonds
Recipe: Preheat the oven to 375 degrees. In a bowl combine the flour, baking powder and salt, set aside. In a bowl with an electric mixer cream the butter and sugars. Once well combined, add the eggs one at a time beating well after each addition. Add the yogurt, vanilla, lemon zest and lemon juice and mix for about 3 minutes. Gradually add the dry ingredients. Once the ingredients are all well mixed, add 2 pints of blueberries by hand and mix gently, keeping them whole.
Pour into a 9 inch GREASED springform pan.
Topping: In the electric mixer cream the butter and sugar. Add the flour and slivered almonds and mix until a dough is formed.
Stir in the 1/2 pint of fresh blueberries. Pat evenly over the top of the cake batter.
Bake at 375 with convection for 1 hour, until the cake is set and a toothpick inserted comes out clean.
AND let it cool…then cut dat baby open
And serve yourself a MASSIVE slice
With some ice cream
foiiine i’ll share i guess..
The top is SOOo crumbly and goo.
And then you wake up the next day. And you realize, OMG that’s one of the best things I’ve eaten, and I want more. But I’ve eaten SO much of it that I want it kind of differently…and this is where my sheer culinary genius sets in. Lets turn this baby into French Toast. Firstly, french toast is my favorite thing, I’m a die hard fan. Secondly, when you make a french toast out of a rich and moist cake like this, you can only get one result: UNBELIEVABLE.
Blueberry Crumble Cake French Toast
2 slices cake
1/4 cup milk
1 tsp cinnamon sugar
1 dash vanilla
2 tbs cream cheese
1 tsp honey
3 fresh blueberries, chopped
Recipe: In a bowl whisk the egg, milk, sugar and vanilla. Soak the cake pieces in the egg mixture, for about 5 minutes, turning both sides over so it is thoroughly soaked through.
In a skillet melt some butter and coat the pan, heat until hot. Cook the slices on each side for about 3 minutes, until crisply browned.
Frosting: Combine all the ingredients and mix/mash together. Serve on top of the French Toast with powdered sugar and maple syrup.
sorry this is too beautiful not to capture excessively
And look inside…
we LOVE fruit cake