Before I talk about this Blueberry Crumb Cake, I want to thank everyone who took the time to comment on my last post. It really means a lot to me that you all are still here reading my blog, no matter how long the distance between the entries. All your responses really helped me to figure out what I want with this blog. It reminded me that most of the pressure I was dealing with behind the scenes was homemade, with me going in circles thought wise. I think with your help I got rid of that pressure. Which means that I can finally go back to developing recipes and taking pictures!
I hope you are all having a great summer! Ours was a bit too hot, in my opinion, especially since it never really seems to cool down in a city. So it’s nice when you know people who live at the edge of town, blessed with a huge garden and a lot of fresh air. Although I often love living in a very vibrant neighbourhood, surrounded by Gründerzeit houses, from time to time it’s also nice to sit around in someone’s garden watching the sunset. Although when you do this with a couple of your co-workers by your side and you also made a cake for this occasion, you’re usually very much distracted from sunset watching by recipe inquiries. And for about 10 minutes or so the table on which your cake is sitting, is also a bit more interesting than the sun. Then the cake is gone and for the rest of the evening you have to promise that you will hand over that recipe. Soon.
And yes, you read that right. Ten minutes and the cake was gone. While competing against a boatload of tiramisu, which I imagine was very good, but unfortunately not vegan. Thanks to my lovely coworkers, who always have the nicest compliments for my food and keep asking me for recipes, you can now try this blueberry crumb cake yourself. Plus, if you followed the news this week, be it over the pond or here in Europe, you all probably need a little something to cheer yourself up.
Blueberry Crumb Cake
For the cake
- 240 g all-purpose flour (2 cups)
- 4 tbsp chickpea flour
- 2 tsp baking powder
- 150 g sugar (3/4 cup)
- 3 tbsp brown sugar
- 1/2 tsp salt
- 1/8 tsp ground vanilla
- 240 ml oat milk (1 cup) any plant based milk is fine
- 120 ml rapeseed oil (1/2 cup)
For the filling
- 130 g raw cashew nuts (1 cup)
- 200 g soy yoghurt
- 100 g sugar (1/2 cup)
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 250 g blueberries fresh
For the crumb topping
- 200 g all-purpose flour
- 75 g sugar (6 tbsp)
- 55 g refined coconut oil (1/4 cup) soft
- 2.5 tbsp rapeseed oil
- Preheat oven to 200°C and grease a 26 cm springform pan.
- To make the cake, combine flours, baking powder, sugars, salt, and vanilla in a large bowl.
- Whisk in milk and oil.
- Pour into the pan and bake for 10 minutes.
- In the meantime prepare the filling and the crumbs. For the filling combine all ingredients (except for the blueberries) in a blender and mix until smooth.
- For the crumb topping mix all ingredients and knead until soft and large crumbs form.
- Remove cake from oven and spread filling on top.
- Evenly distribute the blueberries on the filling.
- Sprinkle streusel on top.
- Bake for another 40 minutes or until the crumbs are golden brown.
- Let cool on a rack for about 15 minutes before removing the cake to cool completely.
- Serve when cooled.