Tahini Blueberry Crumb Cake
Rated 5.0 stars by 5 users
Servings
9
Cook Time
50 minutes
Ingredients
1½ cups whole-wheat pastry flour
1/3 cup granulated sugar
2 tsp baking powder
½ tsp baking soda
¾ tsp ground cinnamon
½ tsp ground cardamom
¼ tsp kosher salt
2 eggs
¼ cup melted and cooled coconut oil
¼ cup whole milk
1 tsp vanilla extract
1 tsp lemon zest
1½ cups fresh blueberries, divided
¼ cup whole-wheat pastry flour
¼ cup light brown sugar
½ tsp ground cinnamon
2 Tbsp cold unsalted butter, diced
2 Tbsp whole milk
⅓ cup powdered sugar
For the Cake:
For the Crumb Topping
For the Tahini Glaze:
Directions
Preheat oven to 350ºF. Line an 8x8-inch baking dish with parchment paper, and lightly coat with cooking spray.
First prepare the cake batter. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, cardamom, and salt; whisk to combine.
In a separate bowl, combine eggs, oil, milk, tahini, vanilla, and lemon zest; whisk to combine. Pour egg mixture into flour mixture and mix until just combined. Fold in 1 cup of the blueberries, and transfer mixture to prepared baking pan.
Next, prepare the crumb topping. In a small bowl, combine flour, brown sugar, and cinnamon. With a fork (or your fingers), cut in the butter, combing until the mixture resembles coarse sand. Sprinkle crumb mixture over the batter, and scatter remaining ½ cup blueberries overtop. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool in the pan for 30 minutes before removing and transferring to a wire rack to cool completely.
Lastly, prepare the tahini glaze by combining tahini and milk in a small bowl; whisk to combine. Add sugar and whisk until smooth. Drizzle tahini glaze over crumb cake, and slice into 9 pieces.
Recipe Note
Dietary Preferences: Vegetarian, Soy-Free, Family-Friendly, Kosher
Seasonality: Spring, Summer
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