Blueberry Streusel Cake

This easy to make recipe will have your co-workers begging for more.

For the cake you will need:

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup vegetable oil
3/4 cup brown sugar
1 egg
1/2 cup milk
1 Tbsp. cinnamon
1 cup blueberries or blackberries or any other berry

For the topping you will need:

1/3 cup all-purpose flour
1/4 cup softened butter
1/2 cup sugar
3/4 tsp. cinnamon

Start by preheating the oven to 375 degrees Farenheit and grease an 8×8 baking pan.  It only takes about 10-15 minutes to throw the ingredients to be cooked together, just enough time to get the oven nice and hot.
image

In a mixing bowl, combine your dry ingredients for the cake: flour, baking powder and salt.  In a separate bowl combine the wet ingredients: oil, egg, milk and brown sugar (okay this isn’t a wet ingredient, but it is heavy and when combined with the egg and oil will diffuse into a liquid).

Gradually combine the dry ingredients in with the wet ingredients adding in a tablespoon of cinnamon.  I used a fork to get a gentle whipped texture keeping the cake nice and light.  The cinnamon will incorporate with the sugar creating a sweet spice.  Stir until everything is blended.

Carefully fold in the berries to you mix.  If you are too rough, the berries will break open staining your cake.  My mom likes to freeze berries when they are cheap and in season in individual sized glad freezer wrap.  These turned out excellent for the cake because they are solid enough to not break open, but still fresh.  Pour your mixture into the 8 x 8 pan making sure it evens out and set aside. image

In a small bowl, stir together the dry ingredients: flour, sugar and cinnamon.  Add in the softened butter and mix until they are equally incorporated and form into small crumbles.  You really want softened butter and not melted to get the correct form and texture of the topping.  Sprinkle the sugary morsels onto the top of your cake mix in the 8 x 8-inch baking pan and place in the oven for 45 minutes to an hour.  The cake will stop jiggling when lightly shaken from side to side when it’s ready. Stick a toothpick into the center. If it comes out clean, your cake is ready.  Let cool in pan for 10 minutes before cutting into the sweet morning treat.

image

The cake holds the perfect amount of moisture so every bite holds together and melds into your taste buds.  The best part is the topping, so make sure to get some with every forkful.  It brings more of that sweet spice from the sugar and cinnamon into the cake and when you get some with a berry, your taste palate is complete.

Advertisements

2 Comments

Filed under Breakfast, Food

2 responses to “Blueberry Streusel Cake

  1. caroline

    Erin, sounds delish!!! A little substitution mikey and i have been making lately – substitute a can of diet soda (any kind will do, will not flavor or color your baked goods) for ‘wet’ items – eggs/oil/water…..I am going to experiment with your recipe. turns out really yummy without fat/cholesterol/extra calories….so far we have used substitution in pre-packaged cake mixes….yummo! no one notices, either!!!

Leave a Reply

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