Skip to main content

Blueberry Streusel Coffee Cake ~ 蓝莓细末蛋糕


The sweet aroma of this cake filled the air in my kitchen as it was baking in the oven.  The crunchy top is delicious which gives a perfect finishing touch to a moist and delicious cake.  This cake will double up as a luscious and fragrant breakfast treat as well!











Blueberry Streusel Coffee Cake  ~  蓝莓细末蛋糕 (adapted from 'here'  with slight adjustment)

 Ingredients

  • 250 gm plain flour
  • 100 gm caster sugar
  • 2 tsp  baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup milk
  • 113 gm butter
  • 125 gm frozen blueberries (unthawed)
  • 100 gm lightly toasted walnuts, chopped
  • 1 tsp vanilla
Streusel Topping
  • 50 gm caster sugar   
  • 50 gm cold butter, cut into cubes 
  • 80 gm plain flour     
  • 1 tsp cinnamon
Method 
  1. To prepare the streusel : combine the sugar, flour and cinnamon, rub in with the cold butter till it resembles breadcrumbs, set aside.
  2. Sift or whisk the flour, baking powder and salt.  Whisk in the sugar, mix well.
  3. Beat the egg, milk and butter till creamy.  Stir this into the dry ingredients.
  4. Mix in the frozen blueberries and walnuts.
  5. Spread the batter into a 7 inch sq. pan, lined with parchment paper and greased at the sides.
  6. Level the surface and sprinkle the streusel on top.
  7. Bake in a preheated oven @ 180 deg.C for 35 to 40 mins., test with a skewer till it comes out clean.
  8. Let cool in pan before cutting up to serve.





Labels:

Comments

  1. Angie's RecipesSeptember 26, 2016 at 1:49 PM

    Definitely a top favourite in our home! This looks really super, Cheah.

    ReplyDelete
  2. ann lowSeptember 27, 2016 at 9:58 PM

    This streusel cake looks very delicious. Love the combination of blueberry and coffee :)

    ReplyDelete
  3. kitchen flavoursSeptember 28, 2016 at 9:31 PM

    What an amazing looking cake!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more