Blueberry Key Lime Crumb Cake

A couple of weeks ago I was sitting on my couch petting my cat after dinner dreaming of desserts. I often do this. That is, think about desserts and without actually making any or eating any. It’s just kind of a thing to do.

Anyway, as I was sitting there, I had this sudden desire to eat a blueberry coffee cake with a big topping of limey-fresh crumb. I’m not sure where this desire came from, seeing as I have never been a big coffee cake girl. (This might be related to the fact that I’m not a coffee person in general). I let the idea simmer in the back of my mind over the next couple of weeks, almost forgetting about it, dealing with other life-events.

Then this week, I wanted to bake a thank-you treat for a friend. One of those just because you’ve been such a good friend to me things. So I thought, hey two birds, one stone! I can just double this coffee cake recipe, and give one to my wonderful friend, and take pictures/blog about/eat the second one. Great! Took out pen and paper, and brainstormed this cake recipe into existence.

I then pre-heated my oven, greased my pan and opened my cupboard to pull out the ingredients. It was there that I found I barely had any sugar. In fact, I had so little that it would barely cover one recipe. I had a little mental sigh, but decided it’d be fine, I could just make one cake. So I did. Made only one cake.

And as you can see, here it is, cut up and everything. So I certainly didn’t give it away. A good portion of it might have ended up in my stomach, though I did bring over a few pieces for my friend. I didn’t hear any complaints from him though. This cake was so tasty that a couple pieces was better than none! And hey, it’s the thought that counts, right?

To sum things up, this cake is amazing. A delicate crumb, a deliciously fresh blueberry taste lifted by that sweet key lime goodness. The crumb topping is great. It’s a big layer, just like the coffee shops do it. A bit crunchy, a bit nutty (what, there are nuts in it after all!), buttery, sweet–simply yum. My only criticism is that the inner third of the cake fell a bit as it cooled, making it not as perfect as the outer two-thirds. It’s still delicious, just doesn’t have the perfect texture of the rest of the cake. I’ll definitely be making this cake again.

UPDATE: I just made this again with 4 tbsp key lime juice and the flavor was stronger, and I definitely suggest putting in the 4 tbsp key lime juice. I have updated the recipe appropriately below. Also, the cake middle of the cake didn’t collapse at all, so that might have just been a fluke.

Blueberry Key Lime Crumb Cake
1 8 or 9″ cake

The Cake:
1/2 cup non-hydrogenated margarine, softened
3/4 cups sugar
2 egg replacer eggs
1/2 cup sour cream
1/4 cup canola oil
1 tsp baking soda
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp vanilla
1 cup frozen blueberries, tossed in 1 tbsp flour

Crumb Topping:
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup chopped pecans or walnuts
1 to 1 1/2 cups all-purpose flour
1 to 4 tbsp key lime juice
1/4 cup melted non-hydrogenated margarine

Directions:
Pre-heat the oven to 350 ºF
1. In a large bowl, combine the margarine, sugar, and egg replacer eggs. Mix with a fork. DO NOT BEAT. This might take some effort to mix the butter smoothly into the mixture. A few small pieces are okay, but avoid any large ones.
2. Add the sour cream, oil, and baking soda. Mix in with a fork.
3. Sift the flour and add to the mixture along with the baking powder and the vanilla. Mix until combined, do NOT over-mix.
4. Gently fold in the flour-coated blueberries.
5. Pour into a greased 8 or 9-inch springform pan. A square pan would also work. The batter is relatively thick, so smooth over with a spatula to get a relatively even batter distribution, if necessary.
6. Make the crumb topping: Mix together the two sugars, nuts, and 1 cup flour. Add the key lime juice (1 tbsp for a very subtle flavor – 4 tbsps for a stronger flavor) and melted butter. Mix together and add the additional flour until it forms a dry crumbly mix.
7. Sprinkle the crumb topping over the batter, breaking up any larger chunks in your fingers
8. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean.

6 thoughts on “Blueberry Key Lime Crumb Cake

  1. We’re drooling at the pictures and frankly the name of the recipe. My dad loves blueberries and especially key lime. He would love this. Hope to try it out soon

  2. This looks delicious! There is nothing like a good crumb cake. I will tag for a brunch. I can’t seem to make things just for 2 people right now.😦

  3. Hi Eva, I have been following you for quite a while. I printed out this recipe after you posted it and just got around to making it yesterday. I have a book blog but have started sharing some of my vegan cooking on weekends with my readers. I don’t think many of them are vegetarian, let alone vegan but I love to show people how us vegans don’t starve, LOL!

    Anyway, the cake turned out perfect, it didn’t even sag in the middle. You can read my post about it here: http://teddyrose.blogspot.com/2011/04/blueberry-key-lime-crumb-cake.html

    Thanks so much for all your recipe ideas!

    • Hi Teddy, I’m so glad you have enjoyed the recipe! I agree, it is nice to show non-vegetarians out there that we can enjoy some delicious food. I brought in one of these to work this week and it was gone in no time (also, I increased the amount of lime juice to 4 tbsps and liked it even better that way!).

      Leila and I will have new recipes soon! We have both have been really busy with work these past few months, but things will ease up (at least for me) after next week.

      Thanks for stopping by!

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