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Blueberry Streusel Cake

I’ve been having some major sweet cravings lately, especially when I start to feel peckish in the afternoons around coffee time.  In Germany in mid-afternoon they always have a break for coffee and tea, a bit similar to how the British have their tea-time.  In fact, I feel like Germans are eating all day long, and I have no idea how they manage to stay so much slimmer than us in the New World (less McDonald’s no doubt).  I love the yeasted German cakes that are just sweet enough, with lots of fruit, for a satisfying afternoon snack.  This one isn’t yeasted, but with its crunchy streusel topping, jammy blueberries, and tender white cake base, it definitely fits the bill for coffee time. And it reminds me of a really yummy cake that Chris’ aunt made for us in Germany with a yeast base and a streusel topping and served with steaming cups of fresh espresso.

The recipe is a basic one from Joy of Cooking.  The only tip I would give is – use slightly tart blueberries, if you can find them.  Mine were quite ripe, and the cake would have benefited from a little more acidity to cut the sweetness.  And I’m sure you could use all kinds of fruit in this cake — raspberries or blackberries would be lovely (and summery) or maybe some stone fruit!

Blueberry Streusel Cake
From The Joy of Cooking

Streusel Topping
1/3 cup all purpose flour
1/3 cup granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into pieces

Cake Batter
1 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, room temperature
1/2 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup milk
2 cups fresh blueberries

Preheat oven to 350 F and grease an 8-inch round pan.

To make the topping:
Mix together the flour, sugar, and cinnamon, and rub the butter into the dry ingredients until it forms coarse crumbs. Set aside.

To make the cake:
Whisk or sift together the flour, baking powder, and salt in a bowl. Set aside.
In a separate bowl, cream together the butter and sugar using an electric mixer, until pale and fluffy. Add the egg and vanilla and beat until combined with the butter mixture.
Alternately add the flour mixture and the milk, and mix until combined.
Scrape the batter into the pan and smooth with a spoon or spatula.
Scatter the blueberries evenly over the cake’s surface, and then sprinkle the streusel topping evenly over the blueberries.
Bake 40-50 minutes until a tester comes out clean.

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