Blueberry Crumble Cake

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

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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.