I have been making this crumbcake for years.
It smells great when it’s baking.
It tastes great when it’s done.
And, somehow, it just says “Good morning!” to me when I eat it.
I really like to eat a slice in the morning with some yogurt.
And I really really like it when I can add some blueberries to my yogurt that morning.
1/4 cup flour
2 Tbsp wheat germ
2 Tbsp sugar
2 Tbsp vegetable oil based spread, chilled and cut into pieces
1 (16 oz) can pears in lightly sweetened juice, drained
1 cup sugar
1/3 cup vegetable oil based spread, softened
2 egg whites
2 tsp grated lemon peel
1 3/4 cup flour
1/2 cup wheat germ
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp baking soda
1 1/2 cups blueberries
Preheat oven to 350°. Spray a 9-in springform pan or a 9×9-in baking pan with nonstick spray.
For topping: In a small bowl, combine dry ingredients. Cut in vegetable oil spread until mixture is crumbly. Set aside.
For cake: Place drained pears in a blender or food processor. Cover and blend until smooth. In a large mixing bowl with electric mixer, beat together sugar and vegetable oil based spread until creamy. Add egg whites and lemon peel. Beat at medium speed for 2 minutes, scraping bowl occasionally. Beat in pears.
In a separate bowl, combine dry ingredients. Add dry ingredients, in two portions, to the sugar-egg mixture, mixing gently by hand just until blended. (Do not over mix.) Add 1 cup blueberries, mix gently. Turn batter into prepared pan. Sprinkle with remaining 1/2 cup blueberries and topping.
Bake for 50 – 55 minutes until wooden toothpick inserted in center comes out clean. Let cool 10 minutes. If using a springform pan, loosen sides of cake with a knife and remove side of pan. Serve warm or at room temperature.