For this month's Secret Recipe Club, I was assigned Anne-Marie of This Mama Cooks!
I was intrigued by her Avocado Ricotta Pound Cake, and totally have her Mexican Breakfast Casserole on my list, but ended up choosing this Blueberry Streusel Cake.
It was easy to put together. I did make a few changes, and if there is a next time I will make more changes. To me, in the morning, even with coffee, the cinnamon in the streusel is overpowering, as is the sheer amount of streusel. I thought about leaving some off as I was dumping it over the batter, but I didn't. Next time I will, and I'll probably also cut back on the dry ingredients and increase the butter. But maybe that's just me.
I had to bake this cake almost double the suggested time--15 additional minutes! At 20 minutes it was still raw (I know this because my pan is clear (see below) AND the toothpick came up with batter on it. In the end it turned out fine, but if you have somewhere to be, maybe choose a quicker recipe.
H-Bomb likes this cake a lot, and ate two pieces for breakfast! Sawed Off is refusing to try it (nothing new) and Number One said he'll have some later.
So, it's a good cake and we'll probably eat it all, but to be honest it makes me long for my mom's amazing Blueberry Tea Cake. I wish that is the cake I'd made. I'll have to get that recipe from her and share it soon.
Blueberry Muffin Streusel Cake
Adapted from This Mama Cooks via a friend via Holly Clegg?
(I'm not sure where the recipe originally came from, but I found it at This Mama Cooks!)
Makes 12 servings
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla
2 tablespoons oil
1 cup fresh blueberries
Streusel Topping (recipe follows)
Preheat oven to 375°F. Coat a 9x9x2-inch square pan with nonstick cooking spray or butter.
In bowl, mix together flour, baking powder, sugar, milk, egg and vanilla.
Stir in oil and blueberries, only until mixed.
Sprinkle 1/2 cup reserved Streusel Topping (recipe below) on bottom of pan. Carefully spread cake mixture on top. Cover with remaining reserved Streusel Pecan Topping.
Bake 20-25 minutes or until toothpick inserted in middle comes out dry.
1/3 cup sugar
1/3 cup brown sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, softened
1/2 cup chopped pecans
In small bowl, mix together sugar, brown sugar, flour and cinnamon.
Cut in vanilla and butter using pastry blender or fork.
Reserve 1/2 cup topping and add pecans to remaining topping.