Ingredients
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Blueberry Compote
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1 lb blueberries
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2 Tbsp lemon juice
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3 Tbsp granulated sugar
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Crumble
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3/4 cup all purpose flour
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1/4 cup brown sugar
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2 1/2 Tbsp granulated sugar
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1/8 tsp salt
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3 Tbsp butter, melted
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Cake
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1 cup butter, melted
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1 1/2 cup granulated sugar
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2/3 cup brown sugar
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3 eggs
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1 Tbsp vanilla extract
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3/4 cup sour cream
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1/4 cup milk
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1/4 cup extra-virgin olive oil
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1 tsp salt
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397 grams cake flour
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2 1/4 tsp baking powder
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1/4 tsp baking soda
Directions
This cake got it’s name because it literally came to me in a dream. I woke up and immediately wrote down what I could remember, and now it has been brought into reality — and it really is dreamy. This cake has a tender, moist crumb that is balanced with a sweet-tart blueberry compote. The crumble on top adds some delicious textural contrast. It’s similar to a coffee cake, but I would say it tastes almost like one of those giant Costco blueberry muffins in cake form. While it takes a little bit of labor to get all the components together, none of it is very technical or complicated, and it is well worth the effort. Trust me, your mouth is going to water every time you walk by it in the kitchen. Enjoy!
Note: The cake flour in this recipe helps ensure a really tender cake. If you don’t have cake flour in the cabinet, just replace 2 Tbsp of all purpose flour with 2 Tbsp of cornstarch per cup (397g flour is about 3 1/3 cups).
Steps
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1
Done
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CompoteAdd the blueberries, lemon juice, and sugar to a saucepan over medium-low heat. |
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2
Done
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Cook for 25-30 minutes until the blueberries have broken down into a sauce and it's reduced to about 2 cups. |
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3
Done
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CrumbleStir together flour, brown and granulated sugars, and salt. Pour over the melted butter and mix with a fork until combined, and well... crumbly. |
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4
Done
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CakePrepare all ingredients, preheat oven to 350F. |
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5
Done
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Stir together the melted butter and granulated and brown sugars until it looks like applesauce. Add one egg at a time, mixing well after each addition, until fluffy and increased slightly in volume. |
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6
Done
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Add the vanilla, sour cream, milk, and oil, and mix well to combine. |
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7
Done
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Sift together the flour, salt, baking powder, and baking soda. Add to the wet ingredients and stir/fold by hand until just combined. |
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8
Done
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AssemblyPour 2/3 of the cake batter into a greased or parchment paper lined 11x11" square pan. Dollop over the blueberry compote and swirl gently with a skewer. |
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9
Done
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Top with the remaining 1/3 of cake batter and gently smooth over to cover. Sprinkle over a generous amount of crumble. |
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10
Done
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Bake for about 60 minutes. Start checking for doneness at 55 minutes, then keep adding 5 minutes until a toothpick comes out slightly moist or with a few crumbs. |
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11
Done
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Cool, slice and serve! I mixed together a simple icing of sour cream and powdered sugar, but it tastes great just by itself. It is best within the first 4 days, but keeps for about one week at room temperature in an airtight container. |
