Blueberry and nutella crumb cake

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Blueberry and Nutella crumb cake.
Just putting all of those ingredients in one sentence makes me happy. This was my first attempt at a crumb cake. I had woken up early after a late night with a friend and originally wanted to make croissants from scratch, but I didn't have all the ingredients, as again, I was at my parents' house and hadn't planned on cooking or baking anything. I decided I was going to make blueberry crumb cake, which would go perfectly with the Wired Puppy coffee my parents had bought in P-Town and had left in the freezer. This would pose a challenge as there were several missing ingredients, including eggs, however, as crafty as I can be sometimes, I figured out a handful of ingredients to mix together (cream cheese, flour, canola oil), which would serve the same purpose as the missing eggs. Phew! 

My batter was perfectly balanced, perfectly mixed (by hand!) and I even found a brand new spring form pan... Now I'm getting overly confident and satisfied in my ability to pull this off (baking isn't a pastime I've spent much time doing)... Just before I put the cake in the oven, I discovered the unopened container of Nutella. I needed to put it in my crumb cake. After I added the fresh-picked wild blueberries from the random blueberry patch behind the house, I put a huge glob of Nutella into my batter. OMG, what did I just do?!?!? I frantically searched the internet for any recipe that combined those two flavors.. Much to my horror I couldn't find anything more than blueberry cupcakes topped with Nutella frosting. I calmed myself down by having some strong coffee while sitting on the roof-top deck overlooking the ocean. I told myself that even if the cake was horrible, we had bacon and bacon makes everything better. 

Suffice to say, this crumb cake came out perfectly. I froze a few pieces for my parents as a thank you for letting me use their house, and took the rest home to share with some friends. Moral of the story? NUTELLA AND BLUEBERRIES IS ALWAYS A GOOD IDEA!!!

RECIPE:

Ingredients:
Crumb Topping
  • 1 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  •             2 tablespoon cornstarch
  • 1 1/2 teaspoon ground cinnamon
  • 1 1/2 stick butter, room temperature
*split this into two parts. One half for middle layer, other for top*

Preferably mixed by hand. BE GENTLE! you don't want to MUSH, but rather it should be crumbly
set to the side

Cake
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup butter, room temperature
  • 3/4 cup milk
  • 1 egg**
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  •                 1/2 tsp cinnamon
  • 2 cups fresh blueberries
**If you would prefer not to use eggs, or if you don't have any: 2 TBS cream cheese, 1 TBS flour, 1 TBS canola oil* you may need to adjust measurements to get the correct consistency. The concoction should equal roughly 1/4 cup.

Cheatsheet:
12 tsp= 1/4 cup
4 TBS= 1/4 cup
3 tsp= 1 TBS


Glaze
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 2 teaspoons milk
Set oven to 375*
  • Mix sugar, butter, milk and eggs together
  • Mix in flour, baking powder and salt
  • Lightly mix in blueberries
  • Pour half of batter into a greased springform pan
  • *If you're going to add Nutella, glob 1-2 TBS into the batter and SWIRL with a fork or spoon. DO NOT mix in completely.
  • Sprinkle 1/2 of crumb topping on, as evenly as possible.
  • Pour in rest of batter
  • Add 1 TBS of Nutella, GENTLY, as you did with the first layer
  • Top with 2nd half of crumb topping
  • Bake for 40-50 minutes, or whenever your toothpick, knife, fork (or whatever) is clean.
  • Let sit in pan until cool; release the spring form, then drizzle on the icing











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