I’m 100 percent Polish and growing up, we’d spend Christmas Eve – Wigilia – with my family in Poland. While there are many culinary traditions for Wigilia, there is one that unearths such great memories. And, it’s this delicious blueberry crumb cake. We hosted a very small Christmas Eve dinner this year, with our family, my parents and my brother and his wife. I had the idea to make the blueberry crumb cake for dessert. When I suggested it to my dad, I could feel his eyes well up with tears as immediately it brought back memories from his childhood (as well as mine!). His response sealed the deal.
This recipe is dairy, egg, and nut-free as well. Try it out, snap a photo and tag us on Instagram @from.scratch.with.love.cooking and use the hashtag #fromscratchwithlove.
Blueberry Crumb Cake (One of our Favorite Polish Desserts)
Ingredients
- 1 1/4 cup coconut milk we use So Delicious
- 2 cups fresh blueberries
- 1 tbsp apple cider vinegar
- 3 cups all purpose flour we use King Arthur or Trader Joe's brand
- 1 tbsp baking powder
- 1/3 tsp salt
- 1 cup organic cane sugar
- 1/2 cup canola oil
- 1/3 cup unsweetened apple sauce
- 2 tsp vanilla extract
Topper
- 2/3 cup brown sugar
- 4 tbsp vegan butter we use Earth Balance
Instructions
- Preheat oven to 350F. Lightly grease a 10 x 10 inch ( or larger if needed) baking dish. Take out two bowls. In the first bowl, mix together the coconut milk and apple cider vinegar (this essentially creates the buttermilk). Whisk for about a minute, then let it sit.
- In the other mixing bowl, using a whisk, stir the flour, baking powder, salt and sugar until nicely combined.
- Add in the canola oil and applesauce into the coconut milk mixture. Whisk until nicely combined. Then, pour in the dry ingredients into the bowl with the coconut milk mixture. Using a hand mixer, mix the ingredients until nicely combined. Add in the blueberries and gently mix using your handheld mixer (I don't mind breaking apart some of the blueberries with the mixer as it adds in some great flavor!)
- Pour in the mixture into the baking dish.
- For the topper, in a separate bowl, using your hand mixer, cream the vegan butter. Add in the brown sugar, and mix for 1 minute until somewhat crumbly. Scoop it our and – as best as you can – generously sprinkle it equally on your cake.
- Put it in the oven for about 55 minutes (my oven sometimes take a bit longer, so anywhere between 45 – 65 minutes should work!) Let it cool then enjoy. It's also delicious served warm or with a scoop of ice cream.
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