Sprouted Flour Blueberry Crumb Cake

When I was growing up in NY we would get this wonderful crumb cake from the local bakery for a special treat. The first time I made this recipe, I knew I found the cake of my youth. It’s a wonderful cake.  The original recipe is here:


My new version is below. For the streusel topping I used sucanat for both of the sugars (in the original recipe it calls for ¼ sugar and 1/3 brown sugar) and since I couldn’t figure out what that would add up to, I just added the 1/3 cup and ¼ cups separately.  I always use full fat Greek style yogurt for the sour cream and that’s what I tend to have on hand and it works great.  If you use frozen blueberries, fold them in when frozen and plan on at least a few more minutes of cooking time. You could use any other berry or even chocolate chips as well. As usual, organic is best. 🙂

For the streusel:

1/4 cup sucanat, or rapadura or organic sugar

1/3 cup sucanat, or rapadura or organic sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 pound (1 stick) organic unsalted butter, melted

1 1/3 cups sprouted whole wheat flour

For the cake:

6 tablespoons organic unsalted butter, at room temperature (3/4 stick)

3/4 cup sucanat, or rapadura or organic sugar

2 extra-large eggs, pastured/organic, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup organic Greek yogurt or sour cream

1 1/4 cups sprouted whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the ¼ cup and 1/3 cup of sugars, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,crumble the topping evenly over the batter. Bake for 40 to 60 minutes, until a cake tester comes out clean. The time can vary, especially if you are using frozen blueberries.  Cool completely and enjoy!

Yield: 6 to 8 servings 

Read more great, Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-may-28th/

Read more great, Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2010/05/pennywise-platter-thursday-527.html

Read more great, Real Food Wednesday posts here: http://kellythekitchenkop.com/2010/05/real-food-wednesday-52610.html

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