Thursday, November 13, 2014

Blueberry Orange Streusel Cake

I came across this recipe after just purchasing a bunch a big, juicy blueberries from Trader Joe's.  I didn't want a recipe that would use all of them up at one time since I wanted to also enjoy snacking on them and I love to have them in cereal too!  This recipe fit the bill since it only used 1 cup...and it's a good cake too.  Don't leave out the orange rind either...it really boosts up the flavor!

1 1/2 cups all purpose flour
2 tsp baking powder
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3 eggs, beaten
1 tsp vanilla extract
finely grated rind of 1/2 orange
1/2 cup ground almonds (I omitted this)
1 generous cup of blueberries

Topping

1/2 cup all purpose flour
2 Tbsp unsalted butter, softened
2 Tbsp sugar
finely grated rind of 1/2 orange

Preheat over to 325 degree F.  Grease a 9 in springform pan and line the bottom with parchment paper.

For the topping, put all the ingredients in a bowl and mix with a fork to make a crumbly mixture.

Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract.   Beat well until the mixture is smooth, then add the orange rind, ground almonds (if using), and half the blueberries.

Spoon the batter into the prepared pan, smooth level with a spatula and sprinkle with the remaining blueberries.  Spread the crumble topping evenly over the top, covering completely.

Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until risen, firm and golden brown.  Let cool in the pan for 10 minutes, then remove the sides of the pan and finish cooling on a wire rack.

Enjoy!!!


3 comments:

Joanne said...

I love the idea of sweet blueberries paired with zesty orange. Sounds like a lovely cake!

Lynda Olsen said...

I love orange and blueberries together. Looks like a wonderful cake Debbie!

Cheryl Dunkin said...

Ok I have everything to make this cake, I may try it tomorrow!