Blueberry muffin crumble cake


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Are you seeing this? are you feeling it? Behold the rocket science behind making a muffin batter, only to make a cake instead, and top it all off with a crumble. gasp!

Before I begin with the alchemy of innovation and the complicated discoveries of pouring a muffin batter into a cake pan, let me just tell you about the divinity of this blueberry muffin crumble cake.

The rustic golden top, splattered with the ooze of violent violet of tart sweet blueberries, has known to make grown men weep. It’s guaranteed to make a painter out of the most banal harsh hearts, and turn your cold cemented soul into a benevolent rasp of tenderness. It doesn’t masquerade as a sinful dessert, but rather bleeds of such hearty compassion, that you’d want nothing better than to cry your woes to this plate of cake, and promise to turn over a new leaf. It’s seriously that good!…Also it takes no more than mere moments to conjure up this holiness.

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totally basic ingredients involving sugar, oil, lemon zest, baking soda, baking powder, salt, blueberries (obviously), yogurt, egg, vanilla extract, flour and crumble toppings that include flour, sugar & butter.

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so let’s just begin with the crumble topping and that’s one less thing to bother about. So, flour in a bowl

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and sugar

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and butter

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and mix with a fork

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until the mixture resembles coarse breadcrumbs. Now refrigerate this and forget about it for a bit.

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now because this is a muffin cake, we go the basic dry ingredient+wet ingredients way. So this is our wet ingredients bit..lol wet! in a separate clean bowl, crack and egg.

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beat it with some vanilla

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add in the yogurt

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and the oil.

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and mix/beat/whip until it forms a real nice smooth batter..real smooth.

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now for the dry ingredients. In a separate larger bowl, add in the flour.

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and the sugar

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and the baking soda, baking powder and salt. and phew!

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in with the lemon zest

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and the blueberries that hardly ever look blue, but whatever!

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and mix! yes sir.

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mix until everything is..umm..mixed. That is to say the blueberries are coated with the flour mixture and all ingredients are evenly dispersed.

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dump in the wet ingredients..you remember..that egg, oil and yogurt batter

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and now you get a mixing..but remember DO NOT OVERMIX!

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mix only until it has just come together..just barely come together..

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scrape the muffin batter into a cake tin/pan/dish. make sure you’ve oiled it first. Even out the top as best as you can

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and sprinkle on the crumble topping that has been resting in the fridge

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like so..bake in a preheated oven at 190ºC for about 25-30 minutes or until a toothpick inserted in the middle comes out clean.

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Can you see the gorgeously golden cracked crumble top?

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see???

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see..sigh! flecked dangerously vivid with blueberries, this muffin cake is a joy to bake and a wonder to eat. Serve just as is, or with ice cream or cream or custard or tears.


Ingredients

egg: 1 large

yogurt: 240 mls (1 cup)

vegetable oil: 80 mls (1/3 cup)

flour: 250g (2 cups)

sugar: 100g (1/2 cup)

baking powder: 1 1/2 tsp

baking soda: 1/4tsp

salt: 1/4 tsp

lemon zest: 1 tsp

blueberries: 320g (about 1 1/4 cup)


for the crumble topping

sugar: 50g (1/4 cup)

butter: 30g (2 heaped tablespoons)

flour: 70g (1/2 cup)


 Blueberry muffin crumble cake: make the crumble topping by mixing in the flour and sugar and using a fork cut in the cold butter, until the mixture resembles coarse breadcrumbs. you can do this using just your finger tips as well.

wet ingredients: In a large bowl mix together egg, vanilla extract, yogurt and oil.

dry ingredients: In a separate bowl mix in the flour, sugar, baking powder, baking soda, salt, lemon zest and blueberries. Mix until the blueberries are well coated with flour and all the ingredients are evenly mixed.

Now gently fold the wet ingredients into the dry ingredients and do not over mix. The batter will be a bit thick, but desirably so. Scrape into a well greased baking dish and even out the top as best as you can.

Sprinkle the crumble topping thickly and bake at 190ºC for about 25-30 minutes in a pre heated oven or until a toothpick inserted in the middle comes out clean.

Let cool for at least 10 minutes before serving.

Enjoy!

Apple Cobbler Crumble


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What what? a cobbler and a crumble together? Yes indeed.. for why just have a cobbler when you can also have a crumble and vice versa.

This idea happened not because I was feeling very inventive, well maybe I was.. I was greedy and the fat juicy apples sitting in front of me asked me how they’d like to be cooked.. now I’m just hallucinating. Actually I initially wanted to make a crumble but midway I started making a cobbler and then came back to crumble.. I’m confused that ways. But seriously, once you’ve had this divinity, you’d probably end up making this all the time.

Out of habit I always make a lot of crumble topping and freeze it for instant crumbles, so of course I had the crumble ready..  you never know there might be a surplus of fruits and you’d want to top them with crumble.. Be prepared in life I say.

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I know, I know.. I couldn’t resist another picture of the gorgeousness that was this crumble cobbler or vice versa.. yes it’s an ice cream atop that.. Yes it’s winters, and yes its French vanilla ice cream.. thank you.

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These are 3 apples. Peeled, cored and sliced. Use whichever ones you want. In your baking dish try to pile them evenly.. I did say TRY !!

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Sprinkle some sugar. I used about 3 tablespoons of granulated white sugar

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Sprinkle some cinnamon.. you can be a bit more generous.. I couldn’t because le huzbend don’t like no cinnamon very much (cry a little)

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Set the apples aside and start with the crumble topping. I have flour and salt (mixed), sugar, baking powder, butter, egg and vanilla.

Sift together the dry ingredients and in a separate bowl melt the butter, add the vanilla, and bet in the egg.. so basically a bowl of dry ingredients and a bowl of wet ingredients.

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Mix in the dry ingredients into the wet one or vice versa. and mix till all’s well mixed. It’ll be a thickish batter. If your batter doesn’t get to a dropping consistency then add 1 tablespoon of milk.

Spoon the batter over the apples.

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I spooned over the batter in 9 uneven albeit somewhat pretty dollops. Don’t laugh.

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Here’s another close up..

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Here’s the crumble part. I added a bit of rolled oats to the crumble. As I said I had this crumble ready in the freezer for any passing fruit might need it..

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Now sprinkle the crumble over the exposed apple parts. Honestly I didn’t mean for it to sound dirty. Sprinkle the crumble over the non cobbler parts and bake @ 180℃ for 20-25 minutes.

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the baked result.. Let it cool a bit.  Cut a generous slice, top with vanilla ice cream and please eat it already..

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Le another picture.. ok no more.. Enjoy !!!

 

Ingredients & Recipe

3 Apples

2 tbsp granulated sugar

1/4 tsp cinnamon powder

For the cobbler

1/2 cup flour

1/4 cup sugar

1/2 tsp baking powder

1/4 tsp salt

2 tbsp butter melted

1 egg

1/2 tbsp vanilla

For the crumble 

1 cup flour

1/4 cup sugar

1/3 cup almond flour

1 tsp baking powder

1/3 cup cold butter cut into cubes

2 tbsp rolled oats.

Recipe

Peel core and slice the apples and line into your baking tray. Try to make them even.

Sprinkle the sugar and cinnamon and set aside.

For the cobbler, mix all the dry ingredients into a bowl. In a separate bowl mix the melted cooled butter with the vanilla and egg and mix.

Add the wet ingredients to the dry and form a batter. If the batter is too thick add in 1 tbsp of milk. Spoon the batter over the apples.

For the crumble sift together the flour,sugar, almond flour and baking powder. Cut the cold cubes of butter. You can either use a food processor, pastry cutter or simply your fingers. Once your mixture reaches a porridge like consistency add in the oats. Let there be clumps of butter since these will brown and give your crumble a burnished look.

Sprinkle this crumble mixture over the apples which do not have any cobbler on them. Make sure your apples are mostly covered with either cobbler batter or crumble mixture.

Freeze the remaining crumble mixture and use them as and when needed..

Bake 180℃ for 20-25 minutes.