|First layer done, blueberries scattered over the cake batter.|
|Crumb batter placed over the cake layer and now ready for baking.|
1 1/2 cups flour
1/4 cup white sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
3 tbsp oil
1 large egg at room temperature
1 tbsp pure vanilla extract
3/4 cup milk
5 tbsp blueberry, blackberry or current jam or spread
1 cup fresh or frozen blueberries
2 3/4 cps flour
1 cup brown sugar
1/3 cup unsweetened shredded coconut
1 tbsp cinnamon
1/2 tsp salt
1 tbsp pur vanilla extract
1 cup plus 2 tbsp melted butter
Line a 9" X 9" pan with parchment paper that is butter or oiled. Heat the oven to 350 degrees F. Using parchment paper makes it easier to get the cake out of the pan.
Making the cake layer:
Into a medium to large size bowl, add the flour, sugar, baking powder and salt. Combine well. Add the oil, egg, vanilla and milk to the bowl and mix well. Pour the batter into the prepared pan. Use a spatula to scape down the sides of the bowl to get any batter clinging to the sides and add to the pan. Drop each tablespoon of the blueberry jam over the top of the cake batter and swirl it into the batter using a table knife. Scatter the blueberries over the top of the batter.
Making the crumb topping:
Use the same bowl that the batter was mixed in. Combine the flour, brown sugar, coconut, cinnamon and salt. Add the vanilla and melter butter and mix well using a wooden spoon. The mixture should appear like climbs. Scatter the crumbs of the batter and make sure that the batter is completely covered. You don't need to press down on the crumbs.
Bake for 35-40 minutes. The centre should be firm. Place on a wire rack to cool. Serve warm or at room temperature. Makes 9 to 12 squares depending on how large you cut the squares.
Adapted from Karen Barnaby, The Vancouver Sun.