Blueberry Orange Peel Crumb Cake
I found this recipe in my "new" 1990 Montana Cookbook, which as been everything a traditionalist cook could want. Since I'm not really a fan of crumb cake, I just overlooked this recipe. I had everything prepared for my Aunt to come over for Brunch on Sunday but as usual I woke up at 4am and I couldn't stop thinking about this Blueberry Crumb Cake. So I made it. I substituted the cooking oil for Coconut Oil, Milk for Soy Milk and fresh a Navel Orange.
....Serves 12
Ingredients
2 cups sifted Flour
1/2 cup Sugar
3 tsp Baking Powder
1/2 tsp Salt
1 Egg
1/2 cup Soy Milk
1/2 cup Coconut Oil, melted
1 cup Blueberries
1 Navel Orange peel grated for 2 tsp
1/2 cup Orange Juice
Topping
3/4 stick Butter, slightly softened
1 cup Light Brown Sugar
2 tsp Cinnamon
1/2 cup Chopped Walnut
Directions
Preheat oven to 375 degrees
In a large bowl or your mixer, sift together flour, sugar, baking powder and salt.
Combine egg, soy milk, and coconut oil in a smaller bowl. Light beat.
Add wet mixture to dry ingredients. Dough should turn into a clump
Stir in blueberries, grated orange peel and orange juice.
Spread batter over greased 9x13 baking pan. You will need to tap the pan down on the counter to get it to spread out.
Make the topping- using your fingers combine butter, brown sugar, cinnamon and walnuts in a small bowl. Mixture should be crumbly. Sprinkle over top of pan.
Bake 25-30 minutes or until a toothpick comes out clean. Serve warm with Cool Whip or Ice Cream.
