Melt-In-Your-Mouth-Blueberry Cinnamon Cake!!

I know its been some time since I posted a temptation, it was a lazy break for nothing….though I was following all your blogs regularly, cudn’t post anything new on my blog for a while….so here I come again and today I had little fun with blueberries, one of my favourite fruit!

Blueberry Cinnamon Cake, as the name says, this cake bursts with soft and sweet blueberries that are sandwiched between a layer of white cake and a cinnamon flavored streusel.

I am also quite fond of eating it cold when the streusel has turned hard and crunchy. I urge you to try making this cake with other berries and fruits. Raspberries and blackberries are especially nice, and during the fall and winter months it is excellent with sliced apples, plums or even pears. Just use enough sliced fruit to cover the entire surface of the cake batter and then top with the streusel mixture.

When buying blueberries, look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.

Here's the recipe for you:

For Streusel Topping: You will Need:

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

For Cake Batter: You will Need:

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

Directions:

Preheat oven to 350 degrees F .

Butter an 8 inch (20 cm) spring form pan and line the bottom of the pan with parchment paper. Set aside.

For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your electric mixer, with the paddle attachment, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined.

Spread the batter into the bottom of the prepared pan, smoothing the top with an offset spatula.

Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bake for about 45 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.

Cut into desired sizes and serve warm or at room temperature.

The quantities i mentioned makes 8-10 servings.

Some more pics for you.

This is a very simple, easy to make n bake recipe. Hope you liked it!

Will try to come back soon!