This cozy cake is pure comfort, and it’s perfect for Winter baking. Blueberries are one of my favorite berries to bake with and I just had to add a crumble topping. Enjoy!
Ingredients
1/3 cup brown sugar
1/3 cup flour
1/2 cup quick oats
1/3 cup chopped pecans
1 tsp cinnamon
1/3 cup melted butter
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 35% whipping cream -room temperature
1 1/4 cups flour
2 tsp baking powder
3/4 cup frozen wild blueberries
1 tbsp milk
7-9 tbsp icing sugar
Bakers tip
Put the frozen blueberries on a plate that's lined with paper towel so they defrost a bit and some of the blueberry juice get absorbed but the paper towels. This way the blueberries release less juice when baked which will result in a more even bake.
Directions
- Mix together the brown sugar, flour, oats, pecans, and cinnamon. Set aside.
- Line a 8x8 baking tin with parchment paper, leaving a few inches of parchment paper to hang over all four edges.
- Pre-heat the oven to 350 degrees F.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the whipping cream.
- Put the flour and the baking powder in a sifter and gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the blueberries. Don't over mix.
- Pour the batter into the pan.
- Pour the melted butter into the dry crumble mixture and mix everything together with a spoon to create the crumble topping.
- Top the batter with an even layer of crumble.
- Bake for 40-45 minutes or until you can pierce the middle of the cake with a toothpick and it comes out clean.
- Place the cake on a wire rack to cool. Remove the parchment paper.
- Whisk together the milk and icing sugar until smooth.
- Drizzle the icing on top of the cake.
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