Sunday, September 27, 2009

Blueberry Cake

Bought a tub of fresh blueberries which were on sale. Normally I wouldn't buy them cos they are pretty expensive and would only get them for special occasions or when there's a bargain :)

Searched for a suitable recipe to use my tub of blueberries and found this blueberry cake recipe with a nice streusel topping... I've always loved to eat blueberries in muffins etc, so I thought I'd try something different! The bite into it was very comforting, it's especially nice when u eat it a little warm, it just crumbles into ur mouth! It was a welcoming change indeed, very delicious for tea, breakfast or just anytime of the day!




Blueberry Cake Recipe

Streusel Topping:

1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces

Cake Batter:

1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries


Method:

Preheat oven to 350 degrees F (177 degrees C).
Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.

For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter.
Add the sugar and beat until light and fluffy.
Add the egg and vanilla and beat until incorporated.
Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool slightly.

Serve warm or at room temperature.

8 comments:

Denesa said...

Thanks. I can now share your recipes with my domestic helper:) Hopefully,my cakes will taste as good.

Priscilla said...

Oooo like what you've got going here...

MeRy said...

Super yummy..

Journal Mommy Yenny said...

ow..it looks good...yumm...

Kristie said...

Thanks!

Kristie said...

Thanks priscilla!

Kristie said...

Tnx Mery!

Kristie said...

Tnx mommy yenny!