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

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

Airfried whole leg of chicken ~ 空氣炸全雞腿

  The Air Fryer does a great job of cooking chicken with a crispy top and juicy tender meat.  They take only minutes to prepare and are very versatile.  If you want to take them to the next level, marinate and keep them in a ziplock bag, pop them into the fridge overnight.  I like the golden crisped exterior and you can switch up the spices to change the flavours, whether you want them to be slightly spicy or sweetish with a bit of honey.  Serve this with some salad and dinner is done!. Airfried whole leg of chicken  ~  空氣炸全雞腿 Ingredients 2 whole leg of chicken about 600 gm 2 tsp oil 1.5 tsp salt 2 tsp pepper 2 tsp garlic powder 2 tsp smoke paprika 2 tsp chicken seasoning (McCormick) 2 tsp brown sugar Method Wash and pat dry the chicken. Rub some oil on the chicken.  Meanwhile, mix all the seasonings in a bowl. Rub the seasoning into the chicken.  Transfer the seasoned chicken into a ziplock bag and refridgerate overnight. Let the chicken sit...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more