Blueberry Bake-Off Kimberly Rinkus
Blueberry Bake-Off Ingredients: Cake
2 cups cake flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup low fat sour cream
½ cup half & half milk
1/3 cup granulated sugar
¼ cup vegetable oil
1 large egg
¼ cup lemon juice
1 tbsp lemon zest
1 tbsp poppy seeds
Ingredients: Crumb Topping
4 tbsp unsalted butter
2/4 cup plain oats
¼ cup brown sugar
½ cup flour
½ cup blueberries (+ ½ cup for later)
1 tbsp ground flax seed
1/8 tsp salt
Directions: Crumb Mixture
In a bowl, mix softened butter, brown sugar, oats, flour, flax seed, salt, add in the blueberries. Mix until everything is incorporated. Set aside.
Directions: Lemon Glaze
Combine ¼ cup lemon juice, 1 tbsp lemon zest, ¾ confectioners’ sugar.
Directions: Cake
Pre-heat oven to 375 degrees. Mix in one bowl cake flour, baking powder, and baking soda, salt.
In another bowl, add the sugar, egg, sour cream, half and half, oil, lemon juice and zest, poppy seeds, and whisk together until smooth.
Add in the dry ingredients and mix for a minute, then pour into 9” cake pan. Bake on the middle rack of the oven for 15 minutes. Open oven and sprinkle the crumb topping over the cake. Add the additional ½ cup blueberries on top of the crumb topping. Bake for another 35-40 minutes or until a toothpick comes out dry.
Drizzle the lemon glaze over the top after removing from the oven.