Sorry for such a blogging absence, I haven’t been baking as much partly due to the heat (turning on the oven is absolutely, positively the last thing I want to do right now) since its pretty much almost 30 degrees every day, and partly because I’ve been pre-occupied with wedding things, and haven’t been blogging/baking (gotta fit in that wedding dress! Ha – but seriously, this crumb cake was too good to stay away from). Instead of baking, I’ve been BBQing, and juicing. You can always keep up with me on Instagram (@aliciabakeaholic)
This past weekend I helped Adam’s sister move to the coast/island (though technically it’s still attached to the mainland, you have to take a ferry to get there) and I brought along some baked goods to keep us ‘moving’ while unpacking boxes and setting everything up. I was happy to go, but I’m also happy its the last of the weekends away for a while. I was away three weekends in a row, first my bachelorette party, then a friends, and then moving. I know I’m home every day because of summer vacation, but having to go away and pack /unpack, and eating foods i usually never eat (and drinking far more than I do) throws me off and i hate it. this weekend is my cousins wedding and I’m looking forward to actually being home on the weekend with Adam instead of packing to go away. We only have two weekends before the wedding that we aren’t busy or out of town. Crazy.
I cannot believe we are SEVEN weeks out from the wedding! The list of to-do’s is getting shorter, but we have a lot to accomplish still.
The list so far includes:
- groom tie + vest + socks (he’s very picky 😛 )
- finish up wedding signage – paint signs etc.
- put together centrepieces (i have horrible allergies to flowers, so i’ve been stocking up on flowers from Michael’s since january for the wedding, hello multiple coupon discounts)
- design + send escort cards, programs and menus to the printers
- finish favours
- finalize seating chart (probably the trickiest item yet, deciding who sits where, and tracking down rsvp’s for final numbers)
- print off day-of timeline, prep binders for ceremony + reception
- final dress fitting (SO excited)
- buy our marriage license (sh*ts about to get real)
- book limo (get on that ASAP!)
plus I’m sure a whole lot of other little things!
for now, i think i’ll sit back and have some iced-tea with a slice of this delicious, perfect crumb cake studded throughout with delicious BC Blueberries. Adam and I can’t stop eating them by the handfuls – we probably go through a box a day at this rate. If you can’t get your hands on blueberries, this would be delicious with raspberries, strawberries, or even diced peaches.
- 5 tablespoons all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold is fine
- 2 cups all-purpose flour (can be gluten free, or whole wheat if you like)
- 2 teaspoons baking powder
- 1/4 cup unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
- Zest of 1 lemon
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups fresh blueberries, clean and dry
- 1/2 cup almond milk
- Heat oven to 375°F. Line a square 9x9 baking pan with parchment paper, set aside.
- Prepare the topping by mixing the flour, sugar, cinnamon, then cutting the butter in with a pastry blender until the mixture resembles coarse crumbs. Set aside.
- In a medium bowl, whisk flour, baking powder until combined.
- In a large bowl, beat butter, sugar and zest together until light and fluffy.
- Add egg and vanilla and beat until combined.
- Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture.
- The batter will be very stiff, but don’t fret. Fold blueberries into cake batter until evenly distributed.
- Scoop cake batter into prepared pan and smooth so that it is flat. Sprinkle with crumb topping. Bake in heated oven for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before lifting it out of the baking dish by the parchment paper. cut into squares.
- Can be kept in tupperware on counter for a few days.