Blueberry Crisp Tres Leches

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PREP TIME: 90 MIN

BAKE TIME: 30 MIN

TOTAL TIME: 120 MIN

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Perfect Spring tres leches...

Ingredients

Sponge Cupcakes

• 1 Cup All Purpose Flour
• 3/4 Cups Granulated Sugar
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 5 Tbsp Unsalted Butter
• 1/3 Cup Whole Milk
• 2 Eggs
• 1 Egg Yolk
• 1/2 Tbsp Vanilla

Milk Blend

1 1/2 Cups Whole Milk

1 Cup Evaporated Milk

1-14oz Can Condensed Milk

1/2 Tsp Vanilla Extract

1/8 Tsp Cinnamon

Whipped Cream

1 1/2 Cups Heavy Whipping Cream

3 Tbsp Sugar

1 Tsp Vanilla Extract

Or use Cool Whip Topping

Blueberry Filling

2 Cups Blueberries

2/3 Cup Water

1/2 Cup Sugar

3 Tbsp Fresh Squeezed Orange Juice

2 Tbsp Cornstarch

2 Tbsp Room Temp Water(Separate)

1 Tbsp Sugar Separate

Stove Top Streusel

1 Tbsp Unsalted Butter

1 1/2 Tbsp Brown Sugar

1 Tbsp Granulated Sugar

1 Tbsp Old Fashioned Oats(Quick Cook)

1/2 Tsp Cinnamon

Instructions

Preheat oven to 350F and prepare 5- 4" round baking with non stick spray.
1. Heat milk and butter together in the microwave until it is melted add vanilla mix until combined and set aside.
2. Sift the flour, baking powder and salt and set aside.
3. In a bowl beat eggs and sugar on high speed for 5-7 minutes until it has doubled in volume.
4. Fold the flour mixture in two parts into the egg mixture.
5. Once the flour is mixed make sure the milk/butter mixture is warm and add it to the egg/flour mixture and mix until combined.
6. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool completely.
8. Once the cakes have cooled remove them from the pans and place plastic wrap in the pan enough to cover the top after soaking.
9. Cut the longer flat part of the cake place the cakes back in the pan and with a fork poke holes over the top.
10. Place the cake back in the pan and poke holes all around the top of the cake.
11. Prepare the milk blend by adding all the milks and cinnamon and mixing until combined.
12. Soak the cake in two to three additions allowing the cake to soak in the milk each time.
13. Once the cake has soaked in all of the milk enclose with the plastic wrap around the pan. Add more to cover the pan to allow it to stay fresh and refrigerate for 4-6 hours.
14. Once the cakes have set make the blueberry filling and streusel.
15. Begin the blueberry filling by adding the blueberries, water, sugar and orange juice to a pan on medium heat. Allow to come to a boil and allow it to cook for about 5-7 minutes and the blueberries are cooked through. Next add the cornstarch, separate sugar and separate water and mix until combined. Add the cornstarch mixture to the boiling blueberries and mix until combined. Continue to mix until it thickens and remove from the heat and place on a heat safe bowl to cool completely.
16. Next make the crisp by adding the butter to a pan on medium heat and allowing it to melt. Once the butter melts add the rest of the ingredients and mix until combined. Cook for about 5 minutes until its mixed and a little crunchy. Remove from the heat and place on a heat safe bowl to cool.
17. Next, add the heavy whipping cream, sugar and vanilla into a bowl and mix on low speed until it begins to thicken.
18. Once the whipped cream has soft peaks bump the speed up to high and mix until it has stiff peaks.
19. Remove the little cakes from the cups into a plate pipe or spread whipped cream on top and add blueberry filling and streussel.
20. Enjoy!
21. Cakes can be stored in the fridge for up to 5 days.