0

Your Cart is Empty

Orange Tea-Infused Blueberry Crumb Cake

February 16, 2015

0 Comments

blueberry crumb phoebespurefoodConfession time: As much as we’re fans of chai and fall and squashy stuff, the pumpkin spice everything craze is starting to feel stale. In rebellion, we’re dreaming of—and eating—berries while dreaming of the approaching spring.

If you want something fruity and cakey, this blueberry crumb cake is just the thing to brighten your day. It’s infused with orange tea and a little bit of spice, giving it a subtle complexity you’re going to adore.

Plus, crumbs! We love anything with crumbs.

Serve this gluten-free and vegan beauty at your next brunch, or be understandably selfish and keep it all to yourself. We won’t tell.

Orange Tea-Infused Blueberry Crumb Cake recipe and photo from Phoebe’s Pure Food

The Crumbs

Ingredients:

  • 1/2 cup gluten free flour
  • 1/4 cup gluten free rolled oats
  • 1/4 cup chopped walnuts
  • 1/3 cup sugar
  • 1/4 cup coconut oil
  • 25 ounces white chocolate, broken into pieces
  • 1/4 teaspoon cinnamon
  • Pinch sea salt

Directions:

Combine all the crumbs ingredients with your fingers or fork and place in refrigerator.

The Cake

Ingredients:

  • 1/2 cup coconut oil
  • 1 tablespoon loose orange tea blend
  • 2 1/2 cups gluten free pancake mix
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1/2 teaspoon fresh orange zest (or 1/4 teaspoon dried)
  • 2/3 cups sugar
  • 1/2 cup applesauce
  • 3/4 cup non-dairy milk
  • 1/4 cup orange juice
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon rosewater
  • 1 cup fresh or frozen blueberries

Directions:

  1. Preheat the oven to 400˚F.
  2. Prepare an 8″ x 8″ baking dish or 9-inch deep-dish pie plate with coconut oil.
  3. In a small saucepan place the ½ cup coconut oil and tea. Melt over low heat.
  4. Keep on low for 20 minutes.
  5. Carefully strain out tea leaves.
  6. Remove from heat.
  7. Whisk together the flour, baking powder, sea salt, cinnamon, cardamom, orange zest, and sugar.
  8. In a small bowl combine the applesauce, milk, orange juice, vanilla, rosewater, and coconut oil.
  9. Pour the wet ingredients into the dry and mix until just combined.
  10. Pour into greased baking dish, spread blueberries and top with crumbs.
  11. Bake for 30 minutes, until golden and a toothpick inserted in the center comes out clean.

The post Orange Tea-Infused Blueberry Crumb Cake appeared first on The Daily Tea.



Also in Blog: Cheap, Deals, Reviews, Best, Online, Free

1990s Liuan Heicha [Episode 340]

November 12, 2019 0 Comments

This episode, we drink an aged Heicha kindly provided by tea friend Atlas. Liuan is a type of Heicha grown in Anhui and is often consumed with part of the bamboo basket it is stored in. The tea has a … Continue reading
Read More
Tuesdays With Norwood, Re-Steeped: The Remaining Chinese Green Teas

November 12, 2019 0 Comments

We’re going back into the archives to revisit these classic posts by James Norwood Pratt. This post includes the last two in the series of Chinese green teas: “Green Tea: Dragon Well (Longjing or Lung Ching)” and “Green Tea: Biluochun”. We have added a link to the end of each … Continue reading

The post Tuesdays With Norwood, Re-Steeped: The Remaining Chinese Green Teas appeared first on T Ching.

Read More
Menopause Herbs ingredients explained.

November 11, 2019 0 Comments

Hot flushes may now leave. Promptly. Our Menopause Herbs blend was carefully...
Read More

Subscribe

Spin to win Spinner icon