Fresh Blueberry Crumble Cake
Source of Recipe
Internet
List of Ingredients
2-1/4 cups fresh blueberries (divided)
1/2 cup flour
1/2 cup brown sugar
4 Tblsp. cold butter
1/2 cup chopped pecans
1 lemon
1 vanilla or yellow cake mix w/pudding
1 6-oz. container lemon yogurt
1/2 cup water
1/3 cup veg. oil
3 large eggs
Glaze:
1-1/2 cups powdered sugar
3-4 Tblsp. milk
1 Tlbsp. lemon juiceRecipe
Rinse bluberries and drain on paper towels.
Preheat oven to 350 degrees.
Lightly grease sides of 9 x 13 pan with Pam, then dust with flour. Shake out excess flour.
Trace bottom of pan onto parchment paper, then cut out and place in the bottom of pan.
In a small bowl, mix flour and brown sugar and mix. Cut in cold butter chunks and mix with pastry blender (or long-tined fork) until it resembles coarse crumbs. Add pecans and toss to combine. Sprinkle evenly onto the parchment paper.
Wash lemon, and zest 1 tsp. Squeeze juice from lemon. (some will go in the cake mix,... some will be used for the glaze).
Reserve 1 Tblsp. cake mix - place the rest in a large mixing bowl and add yogurt, water, oil, eggs, 1 Tblsp. lemon juice, and 1 tsp. lemon zest. Beat for 2 minutes.
Reserve 1/4 cup blueberries for top. Toss 2 cups blueberries with reserve 1 Tblsp. cake mix, then fold into the batter. Pour into pan and bake for 25-30 minutes (until top springs back).
When done baking, place on wire rack for 5 minutes. Run a sharp knife along the edges and carefully invert onto a wire rack and cool for 20 minutes. Carefully peel off parchment paper. Mix glaze ingredients and drizzle over the cake allowing it to drip down the sides. Garnish with 1/4 cup reserved blueberries.
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