The Home Bakers #3: Blueberry Streusel Coffee Cake

DSC_3710

This is the third bake for The Home Bakers (click on the link to find out more about us!), started by Joyce from Kitchen Flavours. This time the cake is chosen by Chaya from Bizzy Bakes and I absolutely love her blog because not only she shares mouth-watering recipes, she always has this linkie below her posts that allows other foodies to post their bakes / dishes. It’s an awesome way to collect more recipes on my to-cook list and to know new foodies from all over the world. Do hop over to her blog and she what Chaya’s baking! ;)

DSC_3708

The chosen cake this round is a Blueberry Streusel Coffee Cake from Coffee Cakes by Lou Seibert Pappas. It doesn’t have coffee in it, but I certainly wouldn’t mind adding a teaspoon of instant coffee in mine! It’s a deliciously moist, light and soft cake with nuggets of blueberries in it, with a sweet and spicey (not chili spicy!) brown sugar-cinnamon-pistachios topping.

DSC_3711

I love the cake itself – it was really easy to make (no electric mixer required) and really tasty. The brown sugar in the cake gives the cake a lovely golden brown colour and the juicy blueberries burst in the mouth.

As for the streusel, I swapped out the walnuts as I had none left. I substituted with pistachios (leftover from our previous bake!) I find the streusel a bit too sweet for my liking, but it’s still acceptable when eaten with the cake, as there’s not a lot of streusel on top.

DSC_3714

Some of the changes I’ve made as additional notes:

[1] I’ve reduced the amount of sugar in the cake, and it’s just the right sweetness for me.

[2] The recipe calls for buttermilk, but I had none at home (not even milk!), so I used soured cream – that is, 1/2 teaspoon vinegar / lemon juice mixed with 1/2 cup of cream. You can definitely use sour cream, yogurt or 1/2 teaspoon vinegar / lemon juice mixed with 1/2 cup of fresh milk. I’m not sure how it really affect the texture of the cake, but I’ve seen fellow home bakers using different substitutions and the cake turned out fine.

[3] I substituted the walnuts with equal amount of pistachios. Pistachios are not as fragrant as walnuts, so if you like the cake to have a stronger nutty taste, do use walnuts instead.

[4] I used frozen blueberries – I bought a huge bunch of them previously during a supermarket sale and freeze them. To freeze fresh blueberries, first rinse them under water and get rid of any dirt and stems. Dry them in between sheets of paper towel and spread them in a single layer on a baking tray. Stick the tray into the freezer for a couple of hours until they are frozen solid. Transfer the blueberries to an airtight container and they can be stored up to 6 months. This method should work for all other berries except strawberries (tried and tested on strawberries, just doesn’t work!)

[5] I made 1/2 of the original recipe and divided them among 4 1/2-cup ramekins and 1 1-cup ramekin (I ran out of small ramekins so I had to use a bigger one. They look über mini and kinda cute when I served them in little wedges.)

[6] Given Singapore’s humid and warm climate, I was worried the cakes would spoil easily as there are fruits in them. So I refrigerated all of them (kept them in a container) and warm them up in the oven in a microwave before serving.

And that’s all! On to step-by-step photos!

For the full recipe, please visit Chaya’s blog!

DSC_3653

Start off with 15 grams (1/8 cup) of plain flour, 30 grams (1/6 cup) brown sugar and 1 teaspoon cinnamon.

DSC_3654

Add in 1 tablespoon of butter and mix it until they form coarse crumbs.

DSC_3656

Instead of using walnuts, I chopped up 55 grams (1/2 cup) of pistachios.

DSC_3658

Add the nuts and mix to form the streusel and set aside.

DSC_3661

Next mix 125 grams (1 cup) plain flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/8 teaspoon salt in a small bowl and set aside.

DSC_3662

In a large mixing bowl, measure 50 grams (1/4 cup, firmly packed) brown sugar and 55 grams (1/4 cup) caster sugar.

DSC_3664

Add in 60 ml (1/4 cup) vegetable oil and an egg.

DSC_3665

Whisk the mixture with a wire whisk until fully incorporated.

DSC_3666

Dump in 1/3 of the flour mixture and fold the mixture in.

DSC_3667

Add in 60 ml (1/4 cup) of sour cream / buttermilk and mix it in.

DSC_3668

Add in 1/2 of the remaining flour mixture and fold it in.

DSC_3669

Add in another 60 ml (1/4 cup) of sour cream / buttermilk and mix it in.

DSC_3670

Fold in the rest of the flour mixture, reserving 2 tablespoons of flour mixture.

DSC_3671

The batter would look something like this, very, very thick!

DSC_3672

Coat 140 grams (1 cup) blueberries with the reserved 2 tablespoons of flour mixture.

DSC_3673

Dump the berries into the cake batter and mix it in gently.

DSC_3674

Divide the cake batter into ramekins…

DSC_3677

…And top with some delicious streusel and bake for 25 – 30 minutes at 175 degrees Celsius until golden-brown and a skewer inserted into the centre of the cake comes out clean.

DSC_3703

Something like this – golden-brown with a strong hint of cinnamon.

This cake is from the large ramekin, I unmould it onto a serving plate.

DSC_3712

Dig in into the individual ramekin while it’s warm or at room temperature! YUM!

Once again, for the full recipe, please visit Chaya’s blog!

For previous bakes, check out the Cheese-Swirled Chocolate Cake and the Apricot-Pistachio-Lemon Coffee Cake!

50 thoughts on “The Home Bakers #3: Blueberry Streusel Coffee Cake

  1. Your cake look cute baked in the little ramekin moulds! This is indeed a lovely cake to have for tea-time and breakfast. I made only half the cake and we finished it off by the next day! A keeper recipe! Have a lovely weekend!

  2. actually i was thinking to bake them in ramekins too earlier cos i wanted to make half a recipe too, then i saw i have another small loaf tin so ended up i used that tin instead. looks cute and pretty seeing you baking them in ramekins! I really love the texture of the cake . Happy weekend!

    • Aww I’m sure little loafs will look super adorable too! I love the cake too, so soft and fluffy with so many delicious blueberries inside! Have a great week ahead!

  3. Love these mini cakes & what a great idea using pistachio! Will try this recipe with pistachio the next time I’ll bake it! It’s really a delicious moist & flavor-able cake! I’ve added some raspberries in mine & tasted really good too! Great with coffee or tea time treat! Certainly a keeper! Have a lovely weekend! :)

    • Aww I’m sure the addition of raspberries makes it delicious too! It’s a pity raspberries are insanely priced here in Singapore, otherwise I would have added both blueberries and raspberries in the cake!

    • Hi Suts!! Yup but I think the consistency is more runny than yogurt… NTUC Xtra do stock up buttermilk, though there’s only one brand available! I like to make my own buttermilk because it’s really easy and cheap. ;)

      • yeap it’s runnier than yoghurt. buttermilk pancake is nice:D haha make your own buttermilk?? ok teach me next time so i can make pancakes in sg:P

  4. really helpful notes as usual! just wondering about the freezing strawberries bit – how do you freeze them if the blueberry method doesn’t work? I’m thinking of freezing them soon!

    • That time when I froze strawberries, I froze them whole – they turned from a bright red colour to an unsightly pale pink colour… so I didn’t try to freeze them ever again. I’ve read somewhere that you can freeze them after chopping them (using the same way as the blueberries), so that they’ll be small enough to be added directly into the cake batter when you need them, haven’t tried it out though…

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,340 other followers

%d bloggers like this: