Thursday, August 4, 2011

Blueberry Streusel Cake

Another sister in law of mine, sent this over to me.  I had to try it.  And let me tell you... I'm so glad I did!  I'm not sure where she found the recipe, I can't take any credit for it.  I loved how easy it was to make it too!  I did have to cook it a little longer than expected but just a couple of minutes.  It could totally be my oven, so start checking it on time... and hopefully you wont have the same problem.

I think I might get a little crazy and double the Streusel topping next time.  That was my favorite part!!

Give it a try, you'll love it!

 Blueberry Streusel Cake

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

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, beat the butter until smooth.
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.
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.


Fonua Family said...

can't wait to try this! Question, I have frozen blueberries, what are some tips on substituting those over fresh blueberries? Is it any different? I love blueberry anything.

Jennie said...

I would thaw and drain the blueberries of any extra juice first. Then throw them in. Extra moisture would be your only difference on this recipe. Let me know how it goes!!