Ahhh, blueberries. How I have missed you so.
It has only been four months since we’ve been apart but it feels like a whole year has gone by already…
Okay, maybe I may have been a tiny bit dramatic but hey, I love me some blueberries!
Which is why I always end up buying and picking boxes upon boxes of them over the summer.
Mother deer thinks that it’s ridiculous that we somehow ended up buying and eating practically A HUNDRED pounds of blueberries this summer. And this time I’m not exaggerating.
Some of them went into my tummy just as is, some of them got dehydrated, some of them got made into vinegar, some of them blended into smoothies and sorbets, some of them baked and last but not least, some were frozen so that I could have them all year ’round!
I feel like many people steer away from baking with blueberries because they end up turning everything blue. This is why I always use frozen berries when I bake with them so that they don’t end up bursting during the baking process!
In addition to freezing my berries, I also like to…
1) add my blueberries into the batter the moment before I pour it into the baking pan to ensure that they don’t melt
2) dust the blueberries with flour before putting them into the batter
3) fold my blueberries in as gently as I can with a rubber spatula to ensure that they don’t melt too much or burst
And then there you have it, a fluffy golden vanilla crumb cake with a deliciously blue ribbon of blueberry in the middle (:
I hope these tricks help keep your baked goodies from turning blue too!
Ingredients (makes one 6″ x 8″ cake):
1/3 cup coconut oil (or butter)
1 egg (or 1 tablespoon flax meal + 3 tablespoons water)
1 teaspoon vanilla
1/4 cup milk of choice
1/2 cup plain yogurt (coconut or soy yogurt work as well. you may also use coconut cream)
1 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 cup frozen blueberries (fresh works as well but you will have to be more careful)
crumb topping: 1/3 cup flour, 1/4 cup of sugar, 1/4 cup coconut oil (or butter)
- Cream together your coconut oil, and sugar until fluffy. Stir in the vanilla, egg, milk, and yogurt.
Sift in the flour, baking powder, baking soda, and salt.
Mix everything together until a batter forms.
Combine all the crumb topping ingredients together in a medium bowl until it resembles coarse crumbs. This may take a while especially if your coconut oil is firm.
Pour half the batter into a greased baking pan and top with blueberries. Pour remaining batter on top and smooth out with a rubber spatula. Sprinkle crumb topping on top
Bake at 350F for 45 – 50 minutes until the bottom and edges are golden brown and a toothpick comes out clean when inserted into the middle.