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.

Blueberry Muffin Streusel Cake

by
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
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 stick butter
- cinnamon to taste
Instructions
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.
Streusel
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.
No comments:
Post a Comment