Thursday, 21 July 2011

Blueberry Cake with Streusel Topping

With all these lovely blueberries in the shops, I think it's time for a cake recipe again. So here it is, a blueberry cake with  streusel topping.

Streusel Topping:
cup (45g) all purpose flour
cup (65g) granulated white sugar
½ teaspoon ground cinnamon
¼ cup (56g) cold unsalted butter, cut into pieces

Cake Batter:
1 cup (130g) all purpose flour
1 teaspoon baking powder
teaspoon salt
¼ cup(56g) unsalted butter, room temperature
½ cup (100g) granulated white sugar
1 large egg
½ teaspoon pure vanilla extract
cup (80g) milk
2 cups fresh blueberries

Preheat oven to 350°F (180°C). Grease an 8x8 inch (20x20cm) square tin or an 8 inch (20cm) round cake tin.
For the 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 mix 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 tin, smoothing the top with a spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for 40 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Makes about 9 servings.

I hope you will give it a try, it's very yummy. Enjoy.

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