blueberry is best!


   


Can you say "Blueberry"?
Blueberry! Blueberry!
Blueberry!

Streusel, YUMMY! I could eat it by itself!




My mother hosted book club this week and she commissioned me to make a blueberry cake of some sort. In my opinion the only way that blueberries can get better is by putting them in a cake. After some research and lots of mouth watering I decided to bake a blueberry streusel cake. When it was baking I practically hopped into the oven to eat it, because it smelt soooooo delicious!

Blueberry Streusel Cake

Ingredients:

Cake:

3/4 cup butter

3/4 cup sugar

1 t. finely grated lemon zest

2 large eggs

2 cups flour

2 t. baking powder

3/4 cup milk

2 cups fresh blueberries

pinch of salt

Streusel Topping:

1/4 cup butter, chopped

1/3 cup flour

1/3 cup firmly packed brown sugar

1 t. ground cinnamon

1 cup pecan halves

Method:

1. Preheat oven to 180 degrees.

2. Lightly grease a 23cm round springform pan and line the base with parchment paper.

3. Beat the butter, sugar and lemon zest in a bowl with an electric mixer on a medium-high speed until pale and creamy.

4. Add the eggs one at a time, beating until just blended after each addition.

5. With mixer on low speed, add the flour, baking powder and salt, alternating with the milk.

6. Spoon the batter into the prepared pan and sprinkle with the blueberries.

7. To prepare the topping: Place the butter, flour, brown sugar and cinnamon in a small bowl. Rub in the butter until the mixture resembles coarse bread crunbs.

8. Stir in the pecans and sprinkle the topping over the blueberries.

9. Bake for 1 hour, then cover with foil and bake for 15 minutes, or until skewer comes out clean when tested.

10. Leave to cool in the pan for 10 minutes, then turn out onto a wire rack.

11. Serve warm or at room temperature.

Go Sister, it's your Birthday!

So it was my sister's Birthday this week. I decided to share the love by making her a Birthday cake. Nothing sounded more delicious to me than a Caramel Pecan Cake!!!! Luckily she is a super kind sister and decided to share it with my family for tea. Now I can't wait for the next family members Birthday, although I never need an excuse to eat cake.

HAPPY BIRTHDAY SISTER!

Caramel Pecan Cake
Ingredients:
Cake:
1/3 cup butter
2 large eggs
1/2 cup sugar
1 t. vanilla essence
3/4 cup all-purpose flour
1 t. baking powder
1/4 cup milk
Caramel Pecan Topping:
1/4 cup butter
1/4 cup sugar
2 T. milk
1 T. all-purpose flour
50g pecans

Method:
Cake:
1. Pre-heat oven to 180 degrees. Lightly grease a 23cm springform pan and line base with parchment paper.
2. Melt butter in a saucepan over a low heat, set aside to cool.
3. Beat the eggs, sugar and vanilla essence with an electric mixer on medium speed until pale and thick.
4. Combine the flour and baking powder in a small bowl.
5. Fold the flour mixture, milk and cooled butter into the egg mixture.
6. Spoon the batter into the prepared cake pan.
7. Bake for 20 minutes, or until the cake springs back when lightly touched.
Topping:
1. Place the butter, sugar, milk and flour in a saucepan over a medium-low heat and bring to the boil.
2. Boil for 5 minutes, or until thickened slightly. Stir in the pecans.
3. Spread the topping over the batter/cake and bake for 10-15 more minutes, until the topping is golden and caramelized.
4. Leave to cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.