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Monday, August 24, 2015

Blueberry cake with glaze and crumb topping

 One  Sunday afternoon a couple of weeks ago I spent the day baking.  My job this time of year is very intense and a bit overwhelming at times.  There is a company that we use that does all the painting and Sheetrock work and they are the best people you would want to work with.  The owner is an awesome man that would do anything for you.  His head painter is also a terrific guy, who goes out of his way to make sure things are done right.  The sheet rock guy is just an all around sweet guy, always covered in sheet rock dust.  LOL  These group of guys make my job so much easier so for that I say thank you, thank you, thank you.  I decided this year to make them some treats.  Last week I made Ryan *(the head painter) some banana bread.  Funny one day he came in and said ya know I love banana bread, but carrot cake is my favorite.  Had nothing to do with the conversation we were having.  Think that was my hint!  So this Sunday I made Ryan his carrot cake, which will be on another post.  I made Rick, the dry wall guy brownies *that's what his boss said he would like*.  And for Darrin the boss I made this cake.
For me baking and cooking is a sign of love and it also calms me.  I think I am going to make them some homemade white bread too,  as just ad added bonus.  I have a thought in mind for that and will share in another post.
I adapted this recipe from here
cake without the icing
For the cake
1 cup (or 2 sticks) unsalted real butter, softened to room temp.
2 cups sugar
3 large Eggland's Best eggs
1 tbsp. vanilla extract
1/2 tbsp. lemon extract*
2 3/4 cups all-purpose flour*
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup buttermilk
1 pound fresh blueberries

For the crumble topping:
2 tbsp. real butter, slightly softened
2 tbsp. brown sugar
3 tbsp. flour
2 tbsp. oats (quick-cooking is fine)

For the glaze:
1 cup powdered sugar
1 tsp. lemon extract
2 tbsp. milk

and the cake in the background with the icing.  sorry forgot to take the picture by itself.

Preheat your oven to 325F degrees.

Spray your bundt pan with nonstick baking spray (the kind with flour added.)

Using an electric mixer, cream together the butter and sugar.  It should look nice and fluffy when combined.
Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
Next, in a separate bowl, combine flour, baking powder, baking soda and salt. Stir together with a fork until combined.  
At this point, you are going to alternately add in the flour mixture and buttermilk. Add a little flour,
 then a little buttermilk, a little more flour and a little more buttermilk...until it's all incorporated. Don't overmix it. You want to stir just until it's all come together.

Gently stir in HALF of the blueberries. Be very careful when stirring so you don't bust open all the berries. Just gently fold them in.
Add batter to pan and top with remaining blueberries.

Bake for about 65-75 minutes. Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn't be jiggly. Don't turn off oven after you take out cake. And don't even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.

While the cake is cooling, make crumble topping. Combine all ingredients in a small bowl using a fork or your fingers. Mix until crumbly.

Then spread mixture into a small baking pan and bake in 325F degree oven for about 8 minutes. Then take it out of oven and allow it to cool completely. 

Once cake has been allowed to cool completely, you can release the cake from the bundt pan. This is the key to getting the cake to come out clean. The pan needs to be totally cooled, then it should release easily.  
Make the glaze, whisk until smooth then  drizzle over the cake *if too thick just add a bit more milk*.  Gently sprinkle the crumb topping on cake.  Serve..YUM!

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

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