Tuesday, 26 August 2008
This blueberry streusel coffee cake was the first thing I made once I am back to my usual baking routine.
I took the recipe from this book, and if you happen to click on the link, you would probably know why I have chosen this recipe. I simply couldn't resist the mouth-watering photo on the front cover. Besides this recipe, I have already bookmarked a couple of other recipes from this book.
I bought 4 packs of blueberries a few weeks ago when they were on sale at the local supermarket, they were half the usual price. In the past, I would never place more than 2 packs of blueberries in the shopping trolley. Besides the price, I knew I would have problems trying to use them up before they turn bad. This mindset has changed since I chanced upon this site. I have now learned how to freeze blueberries. This has certainly make life so much easier for me. I followed the method closely, although I didn't wash the blueberries before freezing, as I guessed they were already pre-washed. I did thaw and washed them before use.
This cake recipe is available here. Even though it is not called for in the recipe, I dusted and coated the blueberries with flour before mixing them in the batter. Alas, this extra step didn't help to prevent them from sinking to the bottom of the cake. I think the next time I were to bake this again, I would sprinkle the berries on top of the batter instead of mixing it with the batter.
Except for the crunchy sugary streusel toppings, the cake was very moist and the sweetness just right for me...partly because I didn't 'pack' in the brown sugar when measuring them with my newly acquired set of measuring cups, and I have already formed the habit of cutting down the amount of sugar whenever I can. The use of brown sugar not only enhanced the flavour, it also gave the cake lovely golden brown crumbs. The blueberries were a disappointment though, they were rather bland after baking. They didn't pass my kids taste buds either. My younger boy purposely left the bottom layer of his slice untouched, giving the reason that he was already very very full, and yet, he had room for extra streusel toppings from my share.
Besides the blueberries and walnuts, the cake is made with equal amount of plain and wholemeal flour, which makes it a very wholesome cake for breakfast. I find that it tasted best when served warm, and I must say it is a perfect companion with a steaming cup of freshly brewed hot coffee.
It was a pleasant surprise to know that Eliza at Notes from My Food Diary has passed on this cute award to me :) Thank you so much Eliza!! It's now my pleasure to pass on the award to the following floggers for churning out delicious food, post after post!
Elyn at E's Joie
Mandy at Fresh from the Oven
thecoffeesnob at Eat and be Happy