Thursday, April 7, 2011

BM # 4 DAY 4: Blueberry Cake

Ingredients :
For Streusel Topping :
1/3  cup(45grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/4 cup brown sugar(optional)
1/4 teaspoon ground cinnamon
1/4 cup(56 grams)(4 tablespoons) cold unsalted butter, cut into pieces
For 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 vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blue berries




Directions :
1. 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.
2. For streusel topping: In a large bowl, mix together the flour, white sugar, brown sugar and ground cinnamon. 
Add in the butter and mix the butter using your hands until the mixture resembles coarse crumbs. Set aside while you make the cake batter.
3. For the cake batter: In a separate bowl sift together the flour, baking powder, and salt. Set aside.
4. In another bowl, add the butter and beat until smooth. Add the sugar and beat until light and fluffy.
5. Add the egg and vanilla extract and beat until incorporated.
6.  Add the flour mixture, alternately with the milk, and beat only until combined.
7.  Spread the batter onto the bottom of the prepared pan, smoothing the top with a spatula. 
8. Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
9. 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. 
10. Serve warm or at room temperature.
Note : You can also make this cake with other berries and fruits that are in season. Raspberries and blackberries are especially nice, and during the fall and winter months it is excellent with sliced apples, plums or even pears. Just use enough sliced fruit to cover the entire surface of the cake batter and then top with the streusel mixture.

Check out whats cooking in my fellow bloggers kitchen today : 
Diabetes Diet/Management: SrivalliChampaHariniPJ
Kid Friendly Recipes: KalyaniShylajaVeena
Seven Days of Soup:UshaSowmya  
30 Minutes Meals: Priya Suresh  
Seven days of Cakes:  Anusha





11 comments:

  1. ooh ! drooling :)

    Do you think I can substitute the eggs with condensed milk /flax seeds ???

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  2. @ Mom Chef ... yes,with flax seeds and also in the brown sugar pound cake you can substitute eggs with flax seeds or you can use Silken Tofu, pureed 1/4 cup for each egg replaced.Add the tofu in 3 portions and mix well. Don’t beat it, just mix it with a wooden spoon. Inspite of not beating the tofu, once added to the creamed butter mixture it has a curdled texture. Don’t worry.Once the flour is added to the tofu mixture you don’t see any curdled tofu. The batter looks very normal and smooth.Baking time remains same.

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  3. @ Mom Chef ... 1 tablespoon of ground up flax seed,1 tablespoon of water,mix them together and let them sit for a few minutes.Then use the mixture as you would a single large egg in a recipe.

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  4. yummy..love the streusal..and the sponge is perfect..

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  5. Love blueberry in cake and also in muffins! Cake looks yum

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  6. Never tried streusel topping..but sounds yumm..

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  7. Blueberry cake looks wonderful, love that streusel topping..

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