Blueberry Crumble Cake
My sweet treat indulgence for this week is a delicious blueberry crumble cake. Keeping true to my retro roots, the recipe comes from a Retro Baking book with a healthy update, while still keeping the flavor and decadence alive. Enjoy this treat while taking a break from the day and sipping on some tea of coffee.
Ingredients
- 2 cups whole wheat flour
- 3/4 cup truvia baking sugar
- 2/3 cup butter
- 1 tsp salt
- 2 tsps baking powder
- 2 eggs, seperated (reserve the whites)
- 1 cup of almond milk
- 1 cup of fresh blueberries
Grease and flour the bottom of a 12x8x2 inch rectangle pan. In a large mixing bowl sift together flour and sugar. Using a fork cut in butter until mixture becomes crumbly. Measure 3/4 cup of flour mixture and set aside. To remaining flour mixture beat in baking powder, salt, egg yolks, and milk; beat about 2 minutes. In a small mixing bowl beat egg whites until stuff and still moist. Gently fold into batter and pour into pan. Spread blueberries over batter and sprinkle crumb mixture over top. Bake at 350 degrees for 40-50 minutes.
