Blueberry {Sponge cake + Crumble} = Spongle

I would much rather have something savory than something sweet. Plus, I am not much of a baker — My concentration in school was culinary arts and all my experience has been in the savory kitchen. However, every once in a while you need a quick “something sweet” to pull out of your stash. I think this is the perfect one.

This idea actually came from a client I had in Riverdale, NY. Every week, I would cook for her family & friends for Shabbat (Sabbbath). She told me that a friend of hers gave her the idea and she wanted me to make it for dessert. She taught me many things, but this recipe I will always remember. The simplicity of this is what makes it a winner for me. It works great for a light after dinner dessert, or even great with your morning coffee.

Blueberry {Sponge cake + Crumble} = Spongle
INGREDIENTS

1 bag frozen blueberries (frozen works better than fresh for this)

1 cup all purpose flour (I did 1/2 all purpose flour and 1/2 whole wheat)

1/2 cup oil (should be veg oil but I only had olive and it worked fine!)

1 cup sugar (brown sugar in here would be great too)

1 tablespoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 egg

Zest of 1 lemon (adds a nice refreshing zing to the dough)

DIRECTIONS

Give a quick rinse of water over the frozen blueberries, and add them to the bottom of a pie plate.
Mix together all other ingredients until well combined. (it might be sticky, but that’s okay)
Run it all over the blueberries with your hands. You want to let some blueberries and juice pop through.
Bake at 350 F for approximately 25 minutes or until golden brown and crispy around the edge. Allow it to cool – which will let the blueberries harden a bit.

I call this a “spongle” because to me, the texture is a mix between a sponge cake and a crumble. Hence Spongle. (pronounced “spunjul”) Try different fruits and see what you can come up with. Feel free to post your ideas!

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