블루베리 크럼블 케이크 만들기💜둘이먹다 하나죽어도 모른다는 그맛!!│Blueberry Crumble Cake(bars)│쉬운베이킹│홈베이킹│4K

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier with good flavor.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: canned blueberries

Frozen blueberries are often cheaper and just as nutritious.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

To make the crumble, combine cold butter, sugar, salt, cake flour, and almond powder in a bowl. Mix by hand until the butter and dry ingredients are well combined and crumbly. Form into desired crumble size.

In a square pan, add half of the crumble mixture and press down to flatten. Wrap the remaining crumble and refrigerate.

To make the cake batter, whip room temperature butter until light and fluffy.

Add sugar and salt, and continue whipping until the mixture is light in color and increased in volume.

In a separate bowl, whisk the room temperature egg with vanilla extract.

Add the egg mixture to the butter mixture in two parts, mixing well after each addition.

Sift in the cake flour and gently fold in using a spatula.

Pour in the warm milk and mix until smooth.

Retrieve the square pan and pour the cake batter in, smoothing the top.

For the blueberry filling, take frozen blueberries from the freezer and mix with sugar and corn starch in a bowl.

Pour the blueberry mixture into the pan, spreading it evenly over the batter, and sprinkle the remaining crumble on top.

Bake in a preheated oven at 170°C (338°F) for 40-45 minutes.

Allow the cake to cool in the pan before removing it.

Cut into pieces and serve with a scoop of vanilla ice cream, if desired.

Cooking Techniques

Spice Level:

Allergens