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Author Notes: When I think of this recipe for blueberry milk crumble cake, I think of my French goddaughter, Myrtille. The association has a lot to do with the fact that the name ‘Myrtille’ literally means “blueberries” in French. She emulates the fruit through and through. Myrtille is super sweet and yet daringly bold. This crumble cake shadows her well… stunningly beautiful, slightly complex, and hugely rewarding. —thesweetnerd
- 6 ounces Flour
- 1/2 tablespoon Baking Powder
- 1/4 teaspoon Sea Salt
- 4 1/2 ounces Unsalted Butter Softened
- 1 cup Caster Sugar
- 4 Eggs
- 1/2 teaspoon Vanilla
- 1/2 cup Milk
- 1 cup Dried Blueberries
Italian Buttercream and Berry Milk Crumble Filling
- 1 cup Sugar
- 1/4 cup Water
- 6 ounces Egg Whites
- 1 pinch Cream of Tartar
- 1/2 teaspoon Sea Salt
- 1 pound Unsalted Butter, softened and cut into 1" cubes
- 1 tablespoon Vanilla
- 1/2 cup Milk Powder
- 1/4 cup Flour
- 2 tablespoons Cornstarch
- 2 tablespoons Sugar
- 4 tablespoons Butter, melted
- 1/4 cup Milk Powder
- 3 ounces White Chocolate Melted (Optional)
- 1/4 cup Freeze dried blueberry powder (Optional)
- VANILLA BLUEBERRY CAKE- Sift flour, baking powder, and salt. Set aside.
- Base: In a mixer, beat butter (aerate), add sugar until light and fluffy. Add yolks, one at a time, and beat until combined. Add vanilla.
- Add to Base: Alternate milk and dries in next step. With mixer on low speed, add flour dry mixture, then add milk alternating.
- Separate Bowl: Whip egg whites until stiff peaks. Now, add whites into base by thirds. Be gentle and fold into the batter to keep cake light and airy. Last step, add dried blueberries and mix once just until incorporated. Don't overmix!
- Bake: Pour batter into two 8" rounds and bake at 325F for 20-30 minutes until tester comes out clean. Turn out on wire rack and cool completely. Cut cake rounds in half so you have 4 cake rounds to assemble.
- ITALIAN BUTTERCREAM-Heat water and sugar to 248. Once, sugar is boiling, and temperature reaches near 220, begin step 2.
- In an electric mixer with whisk attachment, beat egg whites on low until foamy. Then whip on medium until near stiff.
- Add hot sugar liquid - With mixer running on medium-low, pour syrup down side of bowl in a steady stream. Beat on high until there is no steam and you can touch the bottom of the bowl.
- Next, add a few pieces of butter at a time into semi-cooled whites. Beat in all of butter. Add vanilla. If it looks curdled at any point, keep beating until smoothed out. This should take about 3-5 minutes.
- MILK CRUMB-Combine 1/4c milk powder, the flour, cornstarch, sugar, and salt in medium bowl. Toss with hands to mix. Add butter and toss until mixture comes together in a crumble.
- Spread clusters on parchment paper and bake at 250F for 15-20 minutes. Cool completely.
- Add 1/4 cup milk powder to baked mix. Then pour the melted white chocolate over mixture until clusters are enrobed. Toss every 5 minutes until clusters are no longer sticky. Crumb lasts in storage container in fridge for up to one month. You will have extra, enjoy!
- ASSEMBLE & CRUMBCOAT & FROST-Brush layers with simple syrup
- Frost each layer evenly and sprinkle with dried berries & milk crumble
- Crumbcoat entire cake and place in fridge for 2 hours or overnight.
- Evenly coat cake with frosting one more time for an even smooth cake.
- Recipe Modification & Adaptation Cake - Naked Cake, Lyndel Miller Crumble - Milk, Christina Tosi