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
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
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
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.