Inspired by a recipe I found on Janie’s Mill’s Website and modified to fit our own tastebuds.
Ingredients
For the Crumb Topping
- 170 g white wheat flour
- 120 g butter
- 85 g raw brown sugar
- pinch of salt
For the Cake
- 130 g butter
- 75 g raw brown sugar
- 3 eggs
- 1 tbsp whiskey
- 180 g Einkorn flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1+ cup blueberries
Instructions
For the Crumb Topping
- Combine flour, sugar, and salt.
- Add the butter in pieces and combine with your hands until well incorporated and crumbly.
- Form a ball and refrigerate.
For the Cake
- Preheat oven to 350F.
- In a medium bowl, combine flour, baking powder, and salt.
- In a larger bowl, combine butter and sugar until creamy
- Add eggs, one at a time, and mix until smooth
- Add whiskey
- Add flour mixture and mix just until incorporated.
- Line a 9” round baking dish with parchment paper, add the batter to the pan, and smoothen the top.
- Add blueberries.
- Take the topping batter out of the fridge, break up, and distribute evenly over the cake.
- Bake for 35 min or until a toothpick comes out clear.
Notes
We don’t eat all at once, so we freeze individual pieces for later.
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