The Home Bakers #3: Blueberry Streusel Coffee Cake
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! ;)
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.
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.
Some of the changes I’ve made as additional notes:
 I’ve reduced the amount of sugar in the cake, and it’s just the right sweetness for me.
 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.
 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.
 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!)
 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.)
 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!
Start off with 15 grams (1/8 cup) of plain flour, 30 grams (1/6 cup) brown sugar and 1 teaspoon cinnamon.
Add in 1 tablespoon of butter and mix it until they form coarse crumbs.
Instead of using walnuts, I chopped up 55 grams (1/2 cup) of pistachios.
Add the nuts and mix to form the streusel and set aside.
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.
In a large mixing bowl, measure 50 grams (1/4 cup, firmly packed) brown sugar and 55 grams (1/4 cup) caster sugar.
Add in 60 ml (1/4 cup) vegetable oil and an egg.
Whisk the mixture with a wire whisk until fully incorporated.
Dump in 1/3 of the flour mixture and fold the mixture in.
Add in 60 ml (1/4 cup) of sour cream / buttermilk and mix it in.
Add in 1/2 of the remaining flour mixture and fold it in.
Add in another 60 ml (1/4 cup) of sour cream / buttermilk and mix it in.
Fold in the rest of the flour mixture, reserving 2 tablespoons of flour mixture.
The batter would look something like this, very, very thick!
Coat 140 grams (1 cup) blueberries with the reserved 2 tablespoons of flour mixture.
Dump the berries into the cake batter and mix it in gently.
Divide the cake batter into ramekins…
…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.
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.
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!