Wednesday, September 22, 2010

Blueberry Muffin Crumble Birthday Cake

So around 2:00 or so on Saturday, Kyle decided he wanted to have people over for dinner and make Belgian Waffles...for which I did not have a recipe, ingredients or a waffle maker. Then, around 4:40 he says, "Hey, can you make me a cake?" My response: "..."

After a look through my Cake Mix Doctor books, a useless trip to Bed, Bath and Beyond and a pricey trip to the K-roger, I was ready to make the birthday boy a Blueberry Muffin Crumble Cake. I've made the cake once before for our church community group. There were 8 people there, including one person who didn't eat any cake, and the whole thing was gone before a Bible was cracked open. It's that good.

Although the cake was just as good this time around, it didn't get finished off, which Kyle was totally fine with (more for him). I think it had something to do with the massive amount of waffles, ice cream, sausage and eggs already in our tummies.


The recipe for this Cake Mix Doctor cake was originally posted
here.


Blueberry Muffin Crumble Cake
Ingredients
  • 1 3/4 - 2 1/4c fresh blueberries
  • 1/2c flour
  • 1/2c packed light brown sugar
  • 4T (1/2 stick) cold butter
  • 1/2c finely chopped pecans
  • 1 lemon
  • 1 package yellow cake mix with pudding (I used Pillsbury!)
  • 6 oz lemon yogurt
  • 1/2c water
  • 1/3c vegetable oil
  • 3 eggs
  • 1 1/2c powdered sugar, sifted
  • 3 - 4T milk

Directions

  1. Rinse the blueberries and drain them on paper towels.
  2. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist only the sides of two 9-inch round pans with vegetable oil spray, then dust them with flour. Line the bottom of the pans with parchment.
  3. In a medium-sized bowl, toss the flour and brown sugar until well mixed. Cut the butter into small cubes and add it to this mixture. Using a pastry blender, cut the butter into the mixture until it resembles coarse crumbs. Add the pecans to the mixture and toss to combine. Evenly sprinkle this topping mix onto the parchment paper rounds (about 3/4c in each cake pan).
  4. Grate 1 teaspoon of lemon zest. Cut the lemon in half and squeeze the juice into a small bowl; you will have about 2T. Set 1T of juice aside for the glaze.
  5. Measure out 1T of the cake mix and set it aside. Place the remaining cake mix and the yogurt, water, oil, eggs, and the remaining 1T of lemon juice, and the lemon zest, in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended.
  6. Set aside 1/4 cup of the drained blueberries for garnish. Toss the remaining blueberries with the reserved 1T of cake mix. Fold the blueberries into the cake batter until just evenly combined. Using a large mixing spoon, dollop the cake batter on top of the topping in each cake pan, then carefully spread it evenly to the edges.
  7. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 24 to 28 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a long, sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack so that the topping side is up. Let the layers cool to room temperature, 20 minutes longer, if desired. Peel off and discard the parchment paper circles.
  8. For the glaze, whisk the powdered sugar and reserved 1T of lemon juice in a small bowl. Add 1T of milk at a time until the glaze is smooth but still runny enough that it will slowly drip down the side of the cake.
  9. To assemble the cake, transfer one layer, topping side up, to a serving platter. Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the edge. Place the second layer on top of the first and drizzle the remaining glaze over it. Garnish the top of the cake with the reserved blueberries.
Tossing the blueberries with some of the cake mix helps the berries to distribute better within the batter and also not sink. I found that while I was putting the glaze on the cake, I had to keep scraping the glaze off of my wax paper and pouring it back on the cake. This happened previously as well. It wasn't bothersome, just time consuming, so I thought I'd mention it.

I love the different textures of this cake. The crumble topping gives you a nice crisp bite while the blueberries and the glaze make the rest of the cake gooey. Ugh, so good. The birthday boy was a happy camper, so this was definitely a successful endeavor. This cake would be great to have at a brunch because of it's breakfast-y nature. Actually it would be a great cake to have anytime, well, because it's just a great cake!

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