Thursday, 9 February 2012

Blueberry Streusel Cake - Making Today

Looks Nice.
Now, I urge you to try making 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. Blueberries are native to North America which means if you live in the right place you may be able to pick your own. For the rest of us there are cultivated berries which are much larger in size and lighter in color. Both types are wonderfully sweet with just a touch of tartness. If taste isn't enough to get you to eat these berries, their health benefits will; rich in antioxidants, high in fiber, high in potassium, and low in sodium. When buying blueberries, look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries. Blueberry Cake Recipe: 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 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. Makes 9 servings. 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

Read more: http://www.joyofbaking.com/BlueberryCake.html#ixzz1lrd5HQDz

Ok well the above is from the web link above, it a site I use often, so here we go,
back later to update and ad photos of my attempts. wish me luck - as if I need it.....
I have been known as a Master Baker you know - Think I spelt it right lol.

OK well that was easy, see pictures below in order of taking, I will come back later with the final picture of it coming out of the oven. but for now enjoy these.
setting out the stall - as they say

measure the berries

adding the coffee flavor to the streusel

ready to line the baking tray

lined 

now for the good stuff 

how many of you would lick finger at this stage

into dish spreaded out

adding the berries




about to cover with the Streusel







Ready for the over

220 for 40 mins then check with toothpick.




































OK it smells so good cooking, wish I had smellovision for you guys.

Back in 40mins, with the final photo, then I'll have to eat it yum yum (I Hope).

Oh wow so Pleased with the results.
So nice 

topping so nicely done .

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