Blueberry Crumble Cake with Lemon Icing

Our current favorite special-occasion-cake.  Holy mackerel, it's a goodie.  I make it for John whenever he does something even remotely cool so that eating it several times a month is justified.  It comes together so fast, too.  Great for entertaining... 

{What you need}

2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

3 oz. plain greek yogurt

1/4 cup vegetable oil

1 egg

1 teaspoon vanilla

1 1/2 cup blueberries (fresh/frozen)

For topping:

3/4 cup sugar

2/3 cup flour

6 tablespoons frozen butter (to grate in)

For the glaze:

2 cups powdered sugar

3-4 tablespoons lemon juice (fresh is best!)

Preheat the oven to 350.  Grease a 9 inch round cake pan and set aside.  Mix all dry ingredients together then add the wet and combine until just incorporated.  Fold in the blueberries and pour into prepared cake pan. For the topping, combine the flour and sugar and grate in the frozen butter.  Mix together with fingers until crumbly.  Sprinkle the topping over top the cake batter, making sure to cover EVERY SQUARE CENTIMETER with the topping because it will become the most delicious crumbly crust you've ever had and makes the cake.  Bake for 40-50 minutes (DON'T OVER BAKE!! It's better to under bake a little if you're worried...). While it's baking, combine powdered sugar and lemon juice until a glaze forms, then drizzle over hot cake.  Serves up great for breakfast, brunch, dessert, or for shameless grazing all day long.

Overnight Blueberry Croissant French Toast Bake

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We made this for Easter brunch this year and were speechless with how delicious it was.  Definitely a winner for entertaining and holidays.  It is so decadent and flavorful! Serves 10.

{What you need}

10 large croissants

2-8 oz. bricks of neufchatel or cream cheese

2 cups blueberries, fresh or frozen

12 eggs, beaten

2 cups milk

1 teaspoon vanilla

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

Lightly grease a large casserole dish.  Break up the croissants and place half of them in the bottom of the dish.  Chop up the cheese in small cubes and spread them around the top of the croissants.  Evenly spread 1 cup of the blueberries on top of that and cover with the rest of the croissants.  Mix the eggs, milk, syrup and vanilla together and pour over the croissant mixture.  Cover and refrigerate over night.  In the morning, remove dish from fridge 30 minutes before you put it in the oven.  Cover and bake for 30 minutes at 350, then uncover and bake 20-30 more minutes.

While it is baking, combine the water, sugar, and cornstarch in a small saucepan.  While continually stirring, bring to a boil and cook for 3 minutes.  Add the other cup of the blueberries and turn down to simmer.  Cook on low for 10 minutes or until the blueberries burst.  Remove from heat and add the tablespoon of butter, stirring until it is melted.  Serve over the french toast bake. 

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