Tuesday, 28 August 2012

Blueberry Muffin Streusel Cake

This summer I was lucky enough to spend a month in southern Germany. Being there at that  time, I was able to catch the berry season in all its glory. Twice a week, the local farmers would take their freshly picked fruit and show them off downtown at the vegetable market. I have a confession to make, I am not much if a fruit person unfortunately, I'm working on it, and just seeing the amazing displays, stalls after stall, of the fresh, vibrantly colored fruit, I caved and bought blueberries. I don't know why, and I had no idea what I was going to make with them.

After some thought, I figured, muffins would be a good choice, I mean, who doesn't like blueberry muffins. Not being in my kitchen and with only ONE loaf pan available, it turned into one big muffin, a cake. Topping it with streusel just seemed right being in Germany. It was my first go at the streusel, and the granules were a bit huge, but it came out great none the less. Incredibly easy, little mess and absolutely delicious, I needed to share this with the rest of the world to try. I just skimmed several recipes and tweaked, and it was good. The fresh berries of course were succulent and so juicy! I couldn't help snacking on them while prepping the cake. Now i regret not trying out other things, some of which I had never seen before like Johannes berries, which I think are red currants in English. They look like cranberries but aren't. Next time I will have to try a bit of everything.

Blueberry Muffin Streusel Cake

by Ameirah Abou-Azama
Prep Time: 15 mins
Cook Time: 50 mins
Keywords: bake dessert Blueberry cake

Ingredients (A good sized cake!)
  • 250 gm blueberries, this was about 1 1/3 cup
  • 2 cups flour
  • 2 tsp baking powder
  • 1 1/2 cup sugar
  • 1/2 a lemon
  • 1 stick of butter, room temp
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp salt
For the Streusel Topping
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/2 stick butter
  • cinnamon to taste
Preheat oven to 375 degrees F or about 190 C.
For the cake
Butter a cake pan, and set aside.
Squeeze the lemon on the blueberries and stir till coated.
Mix the flour and the dry ingredients and add in the butter, in pieces, until well incorporated.
Mix the eggs and sugar lightly, add in the milk. Add to the flour mixture.
Pour into the buttered pan.
cut the butter into the cinnamon, flour and sugar with a fork
The granules should be small, mine came our big and was fine but not traditional looking. Sprinkle on the top of the raw batter.

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