Blueberry Crumb Coffee Cake

Blueberry Crumb Coffee Cake

The ultimate breakfast in bed! The ultimate way to say, “SEE! I do love you!” :)

 

When I say this is blueberry crumb cake… I mean CRUMB cake. Half of the height of this thing is delicious brown sugar, buttery goodness!! I like a little cake with a whole lot of crumb *shrugs*. I bet half of you feel the same way. Am I right??

 

I was trying to think of something that I could whip up fast & surprise my hubby with before he got out of bed! It is a very quick recipe, but he ended up walking into the kitchen when I started putting his tray together. I immediately told him to march his cute ass back to bed & not get up (nicely of course)!

 

This crumb cake is super moist thanks to the addition of the mascarpone cheese. I dare you to try to overbake this thing; I bet you can’t! So moist. So blueberry-ee. So much crumb topping. You can’t go wrong.

 

Make this little tray for your loved one to start their day off RIGHT <3

 

Happy Valentine’s Week <3

 

 


Serves: 8" x 8" pan

Prep Time: You tell me...

 

SHIT YOU’LL NEED:

|  CRUMB TOP  |

1 1/3 cup brown rice flour (replace with all-purpose flour IF doing non-gf version)

2/3 cup brown sugar, packed

½ cup butter, melted

 

|  COFFEE CAKE BATTER  |

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs, room temperature

2 tsp vanilla extract

1 tbsp lemon zest

2 tbsp fresh lemon juice

2/3 cup brown rice flour (replace with all-purpose flour IF doing non-gf version)

1/3 cup white rice flour (replace with all-purpose flour IF doing non-gf version)

3 tbsp tapioca starch (replace with all-purpose flour IF doing non-gf version)

½ tsp xanthan gum (omit IF doing non-gf version)

1/2 teaspoon baking powder

Pinch of salt

1/2 cup mascarpone cheese

1 cup blueberries, fresh OR frozen

¼ cup blueberry jam or jelly

 

|  BLUEBERRY ICING  |

1 cup powdered sugar, sifted

4 tbsp blueberry jam or jelly

1 tbsp milk of choice

 

HOW TO DO THE SHIT:

|  CRUMB TOP  |

1.    Melt butter in a bowl.

2.    Add the sugar & brown rice flour.

3.    Mix together with a fork (or your hands) until it resembles coarse crumbs. Set aside.

 

|  COFFEE CAKE BATTER  |

1.    Preheat the oven to 350F. Grease an 8" square pan with butter or oil spray.

2.    In a small bowl whisk together the brown rice flour, white rice flour, tapioca starch, xanthan gum, baking powder, & pinch of salt. Set aside. (NOTE: omit xanthan gum if doing non-gf version & replace the gf flours with all-purpose flour)

3.    In a stand mixer, beat butter & sugar until light & fluffy (approx. 5-7 minutes).

4.    On low speed, beat in eggs one at a time, mixing for 30 seconds after the addition of each egg. Scrape the sides & bottom of the bowl.

5.    Add the vanilla extract, lemon juice & zest. Mix on medium speed for 30 seconds.

6.    With the mixer on low, add the mascarpone cheese & beat for one minute.

7.    Add the dry ingredients & mix on medium-high speed for 1 minute to activate the gum. (NOTE: If doing a non-gf version, mix until JUST moistened)

8.    Scrape the bowl one last time & mix briefly.

9.    Fold in 1 cup of blueberries by hand.

10.    Pour batter into greased pan. Swirl in the ¼ cup of blueberry jam!!

11.    Add the crumb top directly on top of your batter.

12.    Bake for 40-55 minutes, or until a toothpick inserted comes out clean.

13.    Cool on a wire rack before putting the icing.

 

|  BLUEBERRY ICING  |

1.    In a medium bowl, whisk the powdered sugar, blueberry jam & milk. (NOTE: if you want a thicker icing, add more powdered sugar. If you want a thinner icing, add more milk)
 

Blueberry Coffee Cake

 

Blueberry Coffee Cake

Blueberry Coffee Cake

Blueberry Coffee Cake

Blueberry Coffee Cake

Blueberry Coffee Cake

Blueberry Coffee Cake

Blueberry Coffee Cake

Blueberry Coffee Cake

 

Blueberry Coffee Cake

 

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