Coffee Cake

4 Pans
 
Ingredients
Crumble:
3 1/2 cups oats
2 1/2 cups flour
1 tablespoon baking powder
1 1/2 cups brown sugar, packed
1 1/4 – 1 1/2 cups melted butter
1/4 teaspoon salt
 
8 cups frozen blueberries
2 cups granulated sugar
1/2 cups cornstarch
1 cup water
4 tablespoons lemon juice
 
Method

Pre-heat convection oven to 300°F
 
In a large saucepan, combine cornstarch and sugar and whisk until combined. Add in water and whisk until smooth. Add frozen blueberries; bring to a boil slowly to allow berries to thaw. Stir constantly until filling thickens. Remove from heat and set aside at room temperature.
 
Line 4 pans with parchment paper.
 
We need two large bowls. Measure dry ingredients of crumble recipe once into each bowl and combine. Place butter in large measuring cup and melt in microwave, using half power. Slowly mix butter into dry ingredients until mixture holds together. Place two cups of crumble mixture of each pan. Using a fork press down the crumble mixture to for a base. Divide filling into the four pans, approximately 1-1/2 cups. Carefully spread filling over base. Place two cups of crumble mixture on top of the filling. Use fork to carefully compress topping.
 
Place in convection oven for 25 minutes. Once cooked, remove from oven and let cool on racks.

At Wilmot Orchards we take great care to provide you
with the best blueberries possible.