Blueberry Queso Fresco Crumble Cake
WHAT YOU NEED
- 2 cups of fresh blueberries
- 1/2 cup of Cacique® Crema Mexicana
- 1 stick of unsalted butter at room temperature
- 2 eggs
- 1 tsp vanilla extract
- Zest of 1 whole lemon
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2/3 cup of granulated sugar
- Crumble:
- 1 cup of crumbled Cacique® Ranchero® Queso Fresco
- 1 cup all purpose flour
- 1 tbsp unsalted butter, cold and diced
- 1/3 cup light brown sugar
- 1/4 granulated sugar
HOW TO MAKE IT
- Spray a 3 quart rectangular baking dish with non-stick cooking spray. Preheat oven to 350ºF.
- CAKE BATTER: In a mixing bowl, beat the room temperature butter and granulated sugar with an electric mixer until smooth and creamy. Add vanilla extract, eggs, lemon zest and Cacique® Crema Mexicana and mix. Add flour, baking powder, and salt. Mix until well combined. Gently fold in fresh blueberries and set bowl aside.
- CRUMBLE TOPPING: In a food processor, add flour, cold diced butter, light brown sugar, and granulated sugar. Pulse until pea-sized crumbs form. Add pea-sized crumbs to a separate bowl, and mix in crumbled Cacique® Ranchero® Queso Fresco.
- Add cake batter to your baking dish. Spread until even. Top with Queso Fresco crumble until all is covered. Bake in the oven for 60-75mins or until topping is golden brown and cake poke comes out clean. Cool for at least 15mins before serving.
